Chicken patties- Kashmiri bakery inspired
A white sauce based chicken filling in flaky, golden puffs.
Ingredients
- 1 tbsp olive oil
- 1 tsp crushed garlic
- 1 tbsp flour
- ½ cup milk
- 250 gm chicken, boiled and deboned
- ½ tbsp rolled oats
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fennel seed powder
- ¼ tsp white pepper
- ¼ tsp garam masala powder
- 1½ tbsp fried onion paste
- ½ cup chicken stock
Puffs
- 1 ready rolled puff pastry sheet (thawed)
- 1 egg
Instructions
- To make sauce for the filling, heat oil in a pan. Add crushed garlic and sauté for 2 minutes. Add in the flour and stir until it turns slightly brown. Add the milk and stir well, making sure no lumps are formed. Simmer for 5-6 minutes, stirring in between.
- Shred the boiled chicken with the help of a fork and add it to the sauce. Mix well. Add rolled oats, salt, fennel seed powder, black pepper, white pepper, garam masala powder and fried onion paste. Add the chicken stock. Cook for another 10 minutes, or until the desired consistency is reached, stirring occasionally.
- Roll out the puff pastry sheet. For triangular patties (easier to make), divide it into six equal squares and brush with egg wash. Spread the filling on one half of each square, divided diagonally.
- Fold the other half of each square. Brush with egg wash. Press the edges with a fork and make cuts on the face with a knife.
- Bake in a pre-heated oven at 200°C for 20-25 minutes, or as stated on the puff pastry box.
Notes
- Classically, the chicken patties are circular in shape. With ready-rolled puff pastry sheets, triangular shape is easier to put together.
- Home-made puff pastry can be time consuming, but worth a shot.
- Whole wheat flour (atta) can be used in place of all-purpose flour for the white sauce.
- Top the filling with shredded cheese for cheesy chicken puffs.
- These patties can be frozen to stay longer.
- The chicken filling can be used for sandwiches as well.