This super creamy and delicious puff pastry is our household favorite, especially to serve as an appetizer while I’m hosting. This puff pastry has the creamiest filling with soft pieces of chicken that are perfectly spiced with any spices of your choice, but I’m South Asian, so my choice is obviously my Pakistani spices. Make this creamy chicken puff pastry in advance and store it in the freezer, and when you are ready to use it, simply take it out of the freezer and pop it in the oven for a yummy appetizer.
What goes into the creamy chicken puff pastry
Filling
I made a creamy chicken filling that was mildly spicy, which added a delightful kick to the overall flavor. This creamy chicken filling, rich in taste and texture, paired up perfectly with the crispy and flaky puff pastry, creating an exquisite contrast perfect for your taste buds.
Chicken
I used chicken breast and thighs; you can use either one or a combination of both like I did.
Spices
Very simple spices were used to season the chicken. I used salt, red chili, and cumin coriander powder.
I also used homemade ginger and garlic paste, but you can also use store-bought. If you don’t have ginger garlic paste, then use garlic powder only. It will still give you the best flavor.
Yogurt
I used 1/4 cup of yogurt in the marination. It will help tenderize the chicken.
Tomato puree or tomato paste
You will need 2 tbsp of tomato puree; you can also use 1 tbsp of tomato paste or 1 freshly pureed tomato.
Onion
You will also need a small yellow or white onion. Peel and dice the onion, then sauté with a little bit of oil or ghee.
Cream
I used a 6 oz tin of ashta, which is an Arabic cooking cream, but you can use heavy cream and cream cheese or combination of both.
Puff pastry
One package of 17.3 oz puff pastry will be needed to make this puff pastry recipe. Thaw puff pastry according to the package directions, then keep it in the fridge until ready to fill it in and bake.
How to store left overPuff pastry
Store any leftover puff pastries in an airtight container in the refrigerator. Even though they will get soggy, you can reheat them in the oven to make them crispy again. Uncooked puff pastry with filling can be stored in the freezer for up to 3 months.
To store unbaked filled puff pastry pies, freeze them on a lined tray. Once frozen, you can transfer them into a ziplock bag to store.
How to serve Chicken puff pastry
This puff pastry recipe is so crispy and flaky, with the creamiest filling that you will not be able to stop yourself from eating it. To elevate your tasting experience even further, serve it alongside some refreshing cilantro mint chutney or tangy tamarind chutney, which adds a perfect burst of flavor, complementing the rich pastry perfectly. Whether as a starter at a gathering or a delightful treat at parties, this dish is sure to impress and leave your guests coming back for more.
More recipes
- Chicken Patties
- keema Patties
- Chicken bread with spicy filing
- Mutton/lamb chops
- Easy Homemade Butter chicken
Creamy chicken puff pastry
Ingredients
- 1 package puff pastry 17.3 oz
Ingredients for chicken marination
- 1 lb boneless chicken cut into cubes
- 1.5 tsp ginger and garlic paste you can also use garlic powder instead
- 1/4 cup yogurt
- 3/4 tsp salt
- 3/4 tsp red chili powder or use paprika for a mild taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp tomato paste or 2 tbsp tomato sauce
- 1 tsp lemon juice optional
- cilantro for freshness few leaves
Other ingredients
- 1 tbsp ghee or oil
- 1 small onion chopped
- 1/2 cup heavy whipping cream or double cream
- 1 egg and 1 tbsp of milk for egg wash
Instructions
- Cut you chicken into cubes and marinate with the spices mentioned above for marination.
- Meanwhile, peel and dice your onion. Heat oil or ghee in a pan and add diced onions. Cook over medium heat for 3-4 minutes or until translucent.
- Now add the marinated chicken and cook over high heat for 8-10 minutes or until chicken is fully cooked through.
- Add heavy cream and tomato paste or sauce, whichever you are using. Mix and give it 2 more minutes. Now, sprinkle the chopped cilantro and let it cool down completely. It's crucial to cool it down completely, or your puff pastry will stick to the filling, and it will be raw while baking.
- Preheat your oven to 350°F or 175°C
- Now, roll a puff pastry sheet and cut it into half to get two equal-sized puff pastry sheets. On one of the sheets, layer half of the chicken filling in the center, leaving the sides for binding.
- While fold the second puff pastry and use a pizza cutter or a knife and make diagonal slits, you can also make slits after covering the puff pastry.
- Cover the first puff pastry with the second half and seal the sides with the help of a fork.
- Beat one egg with 1 tbsp of milk or water and brush it all over the pastry.
- Bake at 350°F until it's golden and crispy. It will take anywhere between 25-30 minutes.