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creamy chicken puff pastry

creamy chicken puff pastry

Creamy chicken puff pastry, with its flavorful chicken filling and flaky, buttery crust, is simply irresistible!
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: Indian, pakistani
Keyword: chicken patties, chicken puff pastry, creamy puff pastry
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 9 serving
Author: Huma

Ingredients

For the filling

  • 2 tablespoon butter
  • ¼ cup chopped onions
  • 2 tablespoon flour
  • ½ cup whole milk
  • 150 g boiled or rotisserie chicken, shredded
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon crushed red pepper
  • salt to taste
  • 1 tablespoon parsley or cilantro

For the puff pastry

  • 1 store bough puff pastry, 2 sheets
  • 1 egg
  • 1 tbsp water
  • sesame or nigealla seeds, optional

Instructions

  • In a skillet, cook the chopped onion with butter over low heat until translucent.
  • Add flour and cook for a few minutes on low heat.
  • Gradually whisk in the milk, continuing to cook on low heat until the mixture thickens and is free of lumps.
  • Stir in the boiled, shredded chicken, salt, black pepper, white pepper, crushed red pepper or chili flakes, and parsley or cilantro. Remove from heat and let the mixture cool completely.
  • Cut the puff pastry sheets into squares.
  • Place 1-2 tablespoons of the filling in the center of each square, then cover with another square. Seal the edges by pressing them together with a fork.
  • Repeat with the remaining squares and place them on a lined cookie sheet.
  • Beat the egg with a tablespoon of water. Brush each square with egg wash and optionally sprinkle with sesame seeds.
  • Bake at 350°F for 18-20 minutes or until golden brown.

Notes

Storage:
Storing Fresh Pastries: After baking your creamy chicken puff pastries, allow them to cool completely on a wire rack. Once cooled, store them in an airtight container or wrap them tightly with plastic wrap to maintain freshness. Refrigerate the pastries and consume them within 3-4 days for the best taste and texture.
Freezing Instructions: If you want to freeze unbaked pastries for later enjoyment, arrange them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the pastries are solid. Once frozen, transfer them to a zip-top bag or airtight container, placing parchment paper between layers to prevent sticking. Frozen unbaked pastries can be stored for 1-2 months.
Baking Frozen Pastries: When you're ready to bake the frozen pastries, preheat your oven to the recommended temperature (usually around 350°F). Arrange the frozen pastries on a lined baking sheet, leaving some space between each pastry. Brush them with an egg wash for a golden finish and sprinkle with sesame seeds if desired. Bake the pastries directly from frozen, adding a few extra minutes to the baking time until they are golden brown and cooked through.
Reheating Instructions: To reheat baked pastries, place them on a baking sheet and warm them in a preheated oven set to 350°F for about 10-12 minutes, or until they are heated through. Alternatively, you can microwave individual pastries for a quick warm-up, though the oven method is preferred for maintaining crispness.
Best Practices: Label the frozen pastries with the date of freezing for easy identification. Allow pastries to cool slightly before storing or freezing to prevent condensation, which can lead to sogginess. Enjoy freshly baked pastries within a few days for the best flavor and texture, whether they're baked fresh or reheated from frozen.