If you have ever craved the irresistible, flaky, and savory delights from a classic Pakistani bakery, then you are going to absolutely adore this Pakistani Bakery Style Chicken Patties Recipe. It captures that nostalgic essence perfectly with tender, spiced chicken filling encased in golden, buttery puff pastry. These patties are the ideal snack or tea-time treat that will have everyone asking for more, thanks to their mouthwatering blend of fragrant spices, fresh herbs, and that unforgettable crisp texture. Whether you bake or fry them, these chicken patties bring a little taste of Pakistan’s beloved bakeries right into your home kitchen.
Ingredients You’ll Need
This Pakistani Bakery Style Chicken Patties Recipe uses simple, everyday ingredients that each add something special to the final dish. From the aromatic spices that make the filling sing to the flaky puff pastry that holds it all together, every component is carefully chosen to create an authentic, flavorful experience.
- 2 cups cooked chicken, shredded: The hearty base providing tender protein and texture.
- 1 medium onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 tbsp vegetable oil: For sautéing and frying, a neutral oil that lets spices shine.
- 1 tsp ginger-garlic paste: Brings vibrant aroma and flavor inspiration.
- 1/2 tsp red chili powder: Offers a gentle heat to awaken the palate.
- 1/2 tsp turmeric powder: Infuses a warm color and subtle earthiness.
- 1 tsp garam masala powder: The signature spice blend that ties the filling’s flavor together.
- 1/2 tsp cumin powder: Adds a nutty, slightly smoky undertone.
- 1/4 tsp cinnamon powder: Introduces a sweet warmth that rounds out the spices.
- Salt to taste: Enhances all the natural and spiced flavors.
- 1/4 cup fresh cilantro, chopped: Brightens the mixture with herbal freshness.
- 1/4 cup frozen peas (optional): A pop of color and soft texture.
- 1 tbsp lemon juice: Adds a slight tang that balances richness.
- 1/4 cup breadcrumbs: Helps bind the filling so it holds shape inside the pastry.
- 1 package puff pastry sheets (about 10-12 sheets): The flaky wrapper that’s essential for that authentic bakery-style crisp.
- 1 egg, beaten (for egg wash): Gives the pastry a beautiful golden sheen when baked.
- Vegetable oil for frying or baking: Critical for achieving that perfect crust, whichever cooking method you choose.
How to Make Pakistani Bakery Style Chicken Patties Recipe
Step 1: Sauté the Onions and Aromatics
Begin by heating vegetable oil in a large skillet over medium heat. Toss in the finely chopped onions and cook them until they soften and become translucent, about 3 to 4 minutes. This gentle sauté releases their natural sweetness, forming the flavor foundation for the patties. Next, add the ginger-garlic paste and cook for another minute until the kitchen is filled with its fragrant warmth.
Step 2: Bloom the Spices
Stir in the carefully measured red chili powder, turmeric, garam masala, cumin, cinnamon, and salt. Cooking these spices for a couple of minutes allows their flavors to bloom, intensifying their aroma and layering complexity into the filling. This step is where that iconic Pakistani bakery aroma starts to develop.
Step 3: Add the Chicken Filling
Now is the time to introduce the shredded cooked chicken into the skillet. Mix it thoroughly with the spiced onion mixture so each strand is beautifully coated. Let the chicken simmer for 3 to 4 minutes, allowing the spices to penetrate deeply, ensuring every bite bursts with flavor.
Step 4: Freshen It Up
Sprinkle in the chopped cilantro and frozen peas if you’re using them. These fresh ingredients add bursts of color and a lovely contrast in texture. Finish this step by squeezing in some lemon juice, which brightens the filling and balances the richness. Let the mixture cook for about 2 more minutes, then remove it from heat to cool down.
Step 5: Bind the Filling
Once the filling has cooled enough to handle, stir in the breadcrumbs. This ingredient is key to binding the chicken mixture, making it easier to stuff into the puff pastry without falling apart. The right balance keeps the patties juicy but structurally sound.
Step 6: Shape the Patties
Preheat your oven to 375°F (190°C) or heat oil in a frying pan if you prefer frying. Roll out the puff pastry sheets on a lightly floured surface and cut them into squares about 4 by 4 inches. Place a generous spoonful of the chicken filling into the center of each square. Fold the pastry over to form a triangle or rectangle, sealing the edges by pressing firmly, then crimp with a fork for an extra secure finish.
Step 7: The Finishing Touch
Brush each patty with the beaten egg. This step is what gives the patties that irresistible golden, shiny crust just like in Pakistani bakeries. Whether you bake or fry, this simple touch makes all the difference.
Step 8: Cook to Perfection
Bake the patties on a lined tray for 20 to 25 minutes until puffed and golden, or fry them for 3 to 4 minutes on each side until crisp and beautifully browned. Either way, the result is a flaky, savory masterpiece that’s ready to eat.
How to Serve Pakistani Bakery Style Chicken Patties Recipe
Garnishes
A sprinkle of finely chopped fresh cilantro or a light dusting of chaat masala can elevate the flavor and add a pop of vibrant color. For a little heat, serving them with sliced green chilies or a dash of chili flakes works wonderfully.
Side Dishes
These chicken patties shine when paired with tangy tamarind chutney, cooling mint yogurt sauce, or even a simple tomato ketchup. A small bowl of pickled vegetables or a salad with thinly sliced onions and lemon juice also complements these treats beautifully.
Creative Ways to Present
For a fun twist, serve these patties as mini sliders with lettuce and a dollop of spicy mayo. Alternatively, stack them on a platter with toothpicks for a party appetizer or create a delightful picnic by packing them alongside fresh-cut veggies and dips.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and refrigerate for up to 3 days. They remain delicious and almost as good as fresh when reheated properly.
Freezing
To enjoy these patties later, you can freeze them raw after shaping. Lay them on a baking sheet without touching, freeze until firm, then transfer to a freezer-safe bag. They will keep well for up to 2 months, making batch cooking a breeze.
Reheating
Reheat frozen or refrigerated patties in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and crisp on the outside. Avoid microwaving, as it tends to make the pastry soggy and compromises the delightful crunch.
FAQs
Can I use other meats for this recipe?
Absolutely! While this Pakistani Bakery Style Chicken Patties Recipe is traditionally made with chicken, you can substitute cooked minced beef or lamb for a different twist. Just adjust the cooking time to ensure the meat is properly cooked and seasoned.
Is it possible to make these patties gluten-free?
Yes, with some adaptations. Use gluten-free puff pastry sheets and substitute breadcrumbs with gluten-free alternatives like crushed rice crackers or gluten-free bread crumbs. The taste and texture will be slightly different but still enjoyable!
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and stored in the refrigerator. This actually makes the process quicker when assembling the patties, plus the flavors tend to meld and intensify overnight.
What’s the best way to ensure the patties don’t leak filling?
Make sure to seal the edges very well by pressing firmly and using a fork to crimp. Also, avoid overfilling the patties to prevent bursting during cooking.
Should I bake or fry the patties?
Both methods work wonderfully. Baking produces a lighter, less oily patty with a crisp, golden crust, perfect for a healthier option. Frying delivers a classic crispiness and deep flavor from the oil. Choose the method that suits your preference or occasion.
Final Thoughts
There is something truly magical about homemade Pakistani Bakery Style Chicken Patties Recipe that instantly transports you to bustling bakeries filled with comforting aromas and joyful chatter. These patties are not only a delightful snack but also a celebration of flavors and textures that anyone can make at home. So gather your ingredients, savor every step, and treat yourself and your loved ones to this scrumptious dish that never goes out of style.
Print
Pakistani Bakery Style Chicken Patties Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12-14 patties
- Category: Appetizer
- Method: Baking
- Cuisine: Pakistani
Description
These Easy Chicken Patties Pakistani Bakery Style offer a delicious fusion of spiced shredded chicken encased in crisp, flaky puff pastry. Perfectly seasoned with traditional Pakistani spices and herbs, these patties can be baked or fried to golden perfection, making them a versatile snack or appetizer that captures the essence of Pakistani bakery flavors.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup frozen peas (optional)
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs
Pastry and Finishing Ingredients
- 1 package puff pastry sheets (about 10–12 sheets)
- 1 egg, beaten (for egg wash)
- Vegetable oil for frying or baking
Instructions
- Sauté Onion: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for another minute until fragrant.
- Cook Spices: Stir in the red chili powder, turmeric powder, garam masala, cumin powder, cinnamon powder, and salt. Cook for 2 minutes to allow the spices to bloom and release their flavors.
- Add Chicken: Add the shredded cooked chicken and mix well. Cook for 3-4 minutes, ensuring the chicken is well coated with the spices.
- Add Herbs and Peas: Stir in the chopped cilantro, frozen peas (if using), and lemon juice. Cook for another 2 minutes. Remove from heat and let the mixture cool.
- Mix Breadcrumbs: Once cooled, stir in the breadcrumbs to help bind the filling together.
- Preheat Oven/Prepare Oil: Preheat the oven to 375°F (190°C) if baking. If frying, heat vegetable oil in a large frying pan over medium heat.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into squares about 4×4 inches or desired size. Place a spoonful of the chicken filling in the center of each square.
- Shape Patties: Fold the pastry over the filling to form a triangle or rectangle. Press the edges together to seal tightly, crimping with a fork if desired.
- Brush with Egg Wash: Brush each patty with the beaten egg to ensure a golden finish when baked.
- Cook Patties: For baking: place patties on a lined baking sheet and bake for 20-25 minutes until golden and crispy. For frying: fry patties in hot oil for 3-4 minutes on each side until golden and crispy.
- Serve: Serve hot with chutney or your favorite dipping sauce. Enjoy!
Notes
- You can substitute frozen peas with finely chopped carrots or corn for variety.
- Ensure the chicken mixture is cooled before adding breadcrumbs to avoid soggy patties.
- Use puff pastry sheets that are well chilled for easier handling and better flakiness.
- For a healthier option, baking is preferred over frying.
- Adjust spice levels according to your preference by reducing or increasing chili powder.
