Chicken patties are savory appetizers, made with puff pastry and filled with a creamy chicken filling. Add any vegetables of your choice to enhance the flavor. These chicken patties are perfect for iftar, or to serve as an appetizer for any gatherings.
Ingredients of Chicken Patties
Chicken
I used one skinless, boneless chicken breast. I have boiled the chicken breast and then shredded it. Although I used a food processor to shred the chicken, you can also use hand mixer or shred with your hands.
White sauce
To make the béchamel sauce I used an equal amount of butter and flour. I also used some heavy cream instead of the regular milk but feel free to use milk.
Cheese
I use a mix of cheddar and Colby Jack cheese or use any cheese of your choice.
Spring onions
A few thinly chopped green onions will enhance the flavor of filling.
Spices
For spices, I used salt, paprika, garlic powder, onion powder, black pepper and oregano. I didn’t use any red chilies but if you like spicy, feel free to use red chilies.
Puff pastry
This filling is enough for two packages of puff pastry. After thawing the puff pastry according to the package direction, I rolled it out a little bit before filling in the pastry.
Egg wash
Beat one egg with 1 tbsp of water and brush on top of the pastry for beautiful golden brown color while baking.
How to stop the patties from sticking to the pan?
To make sure patties are not sticking to the pan, cover the baking tray with the baking or parchment paper. No need to oil the tray and also don’t use foil paper.
Chicken Patties
Ingredients
Ingredients for filling
- 1 lb chicken breast boiled and shredded
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1 cup cheese of your choice shredded
- 2-3 spring onions optional
Ingredients for egg wash
- 1 egg
- 1 tbsp water
Other ingredients
- 2 packages puff pastry total 4 sheets
- everything bagel seasoning or sesame seeds
Instructions
- Preheat the oven at 350F and thaw your puff pastry sheets according to the package directions
Prepare filling
- Boil chicken breast with a little bit of water. It will take about 10 minutes on medium low flame. Discard the excess water and shred the chicken with the help of food processor.
- In a pan add butter and all purpose flour. Cook the flour for about 2 minutes and add one cup of heavy cream.
- Mix everything and keep the flame on low. The sauce will thicken quickly.
- Now add shredded chicken and all the spices.
- Add cheese and thinly chopped spring onions. Set it aside to cool down.
Shape patties
- Take one sheet of thawed puff pastry and roll it out a little pit.
- Add half a tsp of the filling on to the pastry, making a total of twelve.
- Roll out another pastry sheet and cover the first one.
- With the help of a pizza cutter or a knife cut the puff pastry into patties.
- Seal the edges with the help of a fork and make two small slits in the middle.
Egg wash
- Beat one egg with one tbsp of water and brush on each puff pastry.
- Sprinkle a little bit of everything bagel seasoning or sesame seeds.
- Place the filled patties onto a baking tray lined with parchment paper.
- Bake at 350F for about 25 minutes or until golden brown.
- Cool down a little bit before serving.
Notes
- Puff patties can also be kept in the freezer and baked as needed. It is a perfect make ahead appetizer.
- Don’t skip egg wash. Egg wash will give the puff pastry a beautiful golden brown color.
- Line the baking sheet with the parchment paper or it will stick to the bottom of the pan.
- No need to spray the baking dish and also don’t use foil paper to line the baking tray.