Pakistani Chicken Patties Recipe

A close-up of flaky chicken patties with crispy layers and a glossy egg wash finish.

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Flaky puff pastry and spiced chicken filling come together in this Pakistani Chicken Patties Recipe, the perfect teatime or party snack.

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Ever have a recipe that feels like a warm hug from your childhood? For me, it’s these Pakistani chicken patties. They remind me of rainy afternoons at my dadi’s (grandmother’s) house. The kitchen always smelled of buttery pastry and spicy chicken filling, and there was this unspoken rule: no one touches the patties until the chai is poured. Spoiler: I always sneaked one early.

Years later, every bite of these patties still takes me back. But it’s not just nostalgia—they’re downright delicious! Whether it’s a lazy Sunday or a festive gathering, these patties have a way of bringing people together. Ready to make your own memories? Let’s get into it!

Why You’ll Love This Pakistani Chicken Patties Recipe?

  • Effortless Elegance: Thanks to store-bought puff pastry, you get a bakery-level treat with minimal effort.
  • Universal Appeal: Spicy, flaky, and utterly addictive—everyone loves these.
  • Perfect for Every Occasion: From teatime to holiday parties, these patties are a guaranteed hit.

A close-up of flaky chicken patties with crispy layers and a glossy egg wash finish.

Ingredient Notes:

Here’s a quick rundown to make sure you nail every bite:

  • Chicken Tenderloins: They shred like a dream and soak up all those delicious spices. Got leftover roast chicken? That works too!
  • Puff Pastry: The buttery, flaky star of the show. Keep it chilled until you’re ready to use it—trust me, warm pastry is a sticky mess.
  • Serrano Pepper: Adds a subtle kick. Don’t love heat? Swap it for green bell pepper.
  • Red Chili Flakes: Just enough spice to keep things interesting. Adjust to your taste.
  • Egg Wash: This isn’t optional if you want that golden, glossy finish that screams, “I bought these from a fancy bakery.”

How To Make Pakistani Chicken Patties?

Step 1. Cook the Chicken
Add chicken, water, soy sauce, vinegar, garlic, ginger, and black pepper to a saucepan. Let it simmer until the chicken is cooked through and tender. Shred it once cooled—it’s oddly satisfying.

Step 2. Sauté the Veggies
In a pan, melt butter and sauté onions until they’re translucent and fragrant. Add serrano pepper and red chili flakes for that spicy kick. Stir in flour to create a paste, then mix in the shredded chicken. Let the filling cool to room temperature.

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Step 3. Prep the Pastry
Roll out your puff pastry sheets on a lightly floured surface. Use a biscuit cutter to create circles. Add a spoonful of filling to half the circles and cover with the remaining ones. Seal the edges with a fork and chill for 10 minutes.

Step 4. Bake to Perfection
Brush each pastry with egg wash for that golden shine. Bake at 400°F for 15–20 minutes, or until they’re puffed and beautifully golden. The smell will make your neighbors jealous—just saying.

Freshly baked chicken patties displayed on a baking sheet, showcasing their flaky texture.

Storage Options:

  • Fridge: Store leftover patties in an airtight container for up to 3 days. Reheat in the oven for that fresh-out-of-the-oven crispiness.
  • Freezer: Assemble the patties but skip the baking. Freeze them on a tray, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the cook time.

Variations and Substitutions:

  • Vegetarian Option: Replace the chicken with spiced mashed potatoes or a mix of sautéed mushrooms and spinach.
  • Gluten-Free Version: Use gluten-free puff pastry and swap the flour for cornstarch in the filling.
  • Milder Spice: Ditch the serrano pepper and reduce the red chili flakes for a kid-friendly version.

What to Serve with Pakistani Chicken Patties?

  • Chai: A strong cup of chai is the ultimate pairing—trust me.
  • Mint Chutney: The zesty freshness balances the flaky richness of the pastry.
  • Tomato Soup: For those cozy evenings when you want comfort on a plate.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely! Assemble the patties and freeze them. Bake when needed, no thawing required.

What’s the best way to reheat them?
Pop them in a preheated oven at 350°F for about 5–7 minutes to bring back the crispiness.

Can I add cheese to the filling?
Yes! A sprinkle of shredded cheddar or mozzarella can add a gooey, delicious twist.

These Pakistani chicken patties are more than just a recipe—they’re a journey back to childhood, a guaranteed crowd-pleaser, and honestly, a little slice of magic. Whether you’re making them for a party, a snack, or just because (no reason needed), they’re bound to be a hit. So, are you ready to bake up some flaky goodness? Let me know how yours turn out—I’d love to hear!

Elegant puff pastry chicken patties served on a platter, perfect for a tea-time snack.

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Keep the Flavor Coming – Try These:

Elegant puff pastry chicken patties served on a platter, perfect for a tea-time snack.

Pakistani Chicken Patties Recipe

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Delight in these flaky and savory Pakistani Chicken Patties, featuring spiced chicken filling encased in golden puff pastry. A perfect teatime snack or appetizer for any occasion.
9 Servings

Ingredients

For the Filling:

  • ½ lb chicken tenderloins
  • 1 cup water
  • 1 tsp crushed ginger
  • 1 tsp minced garlic
  • ½ tsp black pepper
  • 2 tsp distilled white vinegar
  • 2 tsp low-sodium soy sauce
  • 2 tbsp unsalted butter
  • ½ yellow onion finely chopped
  • 1 serrano pepper finely chopped
  • 2 tbsp all-purpose flour
  • 1 tsp crushed red pepper flakes

For the Pastry:

  • 2 sheets puff pastry chilled
  • 1 egg beaten

Instructions
 

Prepare the Chicken Filling:

  1. Place the chicken tenderloins in a saucepan along with water, ginger, garlic, black pepper, vinegar, and soy sauce. Cook over medium heat until the chicken is thoroughly cooked and tender. Remove the chicken, discard any remaining liquid, shred the chicken, and set it aside.

Sauté the Aromatics:

  1. Melt the butter in a skillet over medium heat. Add the chopped onion and cook until it becomes translucent. Incorporate the serrano pepper and crushed red pepper flakes, sautéing for an additional 30 seconds.

Thicken the Filling:

  1. Stir in the flour, mixing until a cohesive paste forms. Combine the shredded chicken with the paste and ensure even distribution. Allow the filling to cool to room temperature.

Prepare the Puff Pastry:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry sheets on a floured surface. Using a 2 ¼-inch biscuit cutter, create circles from the pastry. Place two tablespoons of filling in the center of half the circles.

Assemble the Patties:

  1. Cover the filled circles with the remaining pastry circles. Seal the edges firmly with your fingers, then crimp them using a fork. Chill the assembled patties in the refrigerator for 10 minutes.

Bake the Patties:

  1. Brush each pastry with the beaten egg for a golden, glossy finish. Bake for 15–20 minutes, or until the patties are puffed and golden brown.

Serve:

  1. Remove the patties from the oven and allow them to cool slightly before serving. Enjoy warm with your choice of dipping sauce or chutney.

Notes

To make these patties gluten-free, substitute the all-purpose flour with gluten-free all-purpose flour or cornstarch for thickening the filling. Additionally, use a gluten-free puff pastry available at specialty stores. Ensure that your soy sauce is labeled gluten-free.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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