Today I’m sharing a very popular Pakistani bakery-style recipe of Chicken Pattice, which is basically a chicken filled puff pastry. This is a staple evening snack in a lot of households in Pakistan and is mostly bought from bakeries, but as my mantra goes- homemade is always better than store-bought and specially if you are not in Pakistan this recipe will come in so handy. This makes chicken patties also perfect for serving in Iftar in the month of Ramadan and these tastes delicious when served piping hot from the oven.
The chicken filling recipe is quite versatile and you can use it in other recipes as well like this Chicken Bread . You can refer to the Substitutions & Variations section for more ideas.
Puff Pastry is such a versatile dough for base of many sweet and savory recipes. It is a popular bakery item in Pakistan and in Middle East the dough is sold in almost every supermarket.
Baaqar Khani, cheese puffs, apple turnovers, cream rolls, Sticks, Pot Pie, Vols Au Von are only some of the variety in which this puff pastry can be used.
I have used store-bought puff pastry in this recipe.
Recipe at a Glance
For the sauce- Butter, flour, milk
Chicken– Boiled & shredded
Onion- chopped
Seasonings- Salt & pepper
Optional seasonings– Chili flakes, oregano, chopped coriander
Puff pastry- Store-bought, frozen
For brushing/ sprinkle- Egg yolk, nigella & sesame seeds
Step by Step Process
- Sauté onion until translucent and add flour & whisk.
- Add milk, let it thicken and add seasonings & optional flavors.
- Add chicken, stir well and let the filling cool slightly.
- Fill a frozen puff pastry sheet with prepared chicken filling, brush with egg yolk and sprinkle with seeds.
- Bake in a preheated oven at 400 F for 15-18 minutes until golden and puffed up.
FAQs
Serving Suggestions
These chicken pattice taste great on their own but you can serve them with ketchup or chili garlic sauce.
Why my puff pastry doesn’t puff up?
Substitutions & Variations
This chicken mixture is very versatile. I make chicken bread with it linked here. You can also make open grill sandwiches with this chicken mixture.
You can use mashed potato batter, or leftover mince meat (qeema) to fill the puff pastry.
The shape of the puff pastry is also up to you. Here in Middle East, we get square shapes in different sizes. You can also cut circles out of it and make it the traditional way and you can also fold the square into triangle and sealing it well.
Brushing the tops with the beaten egg gives that beautiful golden color. Topping it with seeds give that additional flavor depth and aesthetic.
Storage and Make Ahead
You can make the chicken mixture well in advance and store in refrigerator for up to two days.
If freezing, place the cooled mixture in an airtight box and freeze.
You can prepare the pattice completely and freeze them. To bake directly, place them on a baking sheet and bake as usual. Do not thaw.
Chicken Pattice- Chicken Puff Pastry
Chicken pattice- a chicken filled puff pastry is a very popular Pakistani bakery style snack, which is perfect for serving in parties, as an evening snack or even in Iftar in the month of Ramadan
Ingredients
- Puff pastry sheets, as required (store bought)
- 1 egg yolk, beaten
- As required- Sesame/ Nigella Seeds, to sprinkle (til aur kalonji)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 ½ cups/ approx. 400 grams boiled, shredded chicken*
- 1 medium onion, chopped
- 1 teaspoons (each) salt & pepper
- As required- chili flakes, oregano, chopped coriander (optional)
Instructions
- Heat butter in a saucepan until melted.
- Sauté onion until translucent.
- Add flour and whisk.
- After a minute, add milk gradually in a stream whisking continuously.
- Cook on low heat until it thickens and no lumps remain.
- Add seasonings and optional flavors.
- Add chicken and stir well.
- Cool slightly.
- Take a frozen puff pastry sheet and cut it in desired shapes, squares or circles. If using a big size you can fold the same piece over to make a triangle or half moon shape.
- Brush with egg yolk and place the chicken filling. Cover with the second part.
- Press on edges with the back of a fork.
- Brush the tops with egg yolk again and sprinkle with optional sesame/nigella seeds.
- Bake in a preheated oven at 400 F for 15-18 minutes until golden and puffed up.
Notes
* For boiling chicken, place chicken breast in a saucepan, cover with water, add a dash of white vinegar, soya sauce and ginger garlic paste. Cook on medium heat until done.
Cool slightly and shred. I use a stand mixer with a whisk attachment to shred.
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