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Creamy Chicken Puff Pastry Patties Recipe

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4.1 from 3 reviews

Chicken Puff Pastry patties are a popular appetizer featuring a creamy, seasoned shredded chicken filling encased in flaky, golden puff pastry. Quick to prepare and delightful to eat, these savory treats make perfect finger food for parties or snacks.

Ingredients

Puff Pastry

  • 1 package puff pastry sheets (defrosted in the fridge)

Chicken Filling

  • 2 chicken breasts (about 10-12 oz), boiled and shredded
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1.5 cups milk
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Chili powder, to taste

Finishing

  • 1 large egg, lightly beaten (for egg wash)

Instructions

  1. Defrost and Prepare Puff Pastry: Defrost the puff pastry sheets in the fridge. Before assembly, leave them on the kitchen countertop so they aren’t too soft or sticky during handling depending on kitchen temperature.
  2. Cook and Shred Chicken: Bring a large pot of water to a simmer. Add chicken breasts and cook for 8-10 minutes until no longer pink inside. Drain and cool slightly, then shred the chicken using two forks or a mixer. Set aside.
  3. Make the Chicken Filling: In a pan, melt butter over medium heat. Slowly sprinkle flour over the melted butter while whisking constantly, cooking for 45-60 seconds to remove raw flour taste. Gradually whisk in milk along with salt, black pepper, garlic powder, and chili powder to taste. Allow the mixture to thicken slightly.
  4. Combine Chicken and Sauce: Add shredded chicken to the thickened sauce and mix thoroughly. Adjust seasoning if needed. Remove from heat and allow filling to cool and thicken further. This filling can be stored covered in the refrigerator for 24-48 hours in advance.
  5. Preheat Oven: Preheat the oven to 375°F (190°C) if baking immediately. Prepare a baking sheet lined with parchment paper.
  6. Assemble Patties: Roll out defrosted puff pastry sheets and cut into desired shapes. Place about 2 teaspoons of chicken filling onto each pastry piece. Fold the pastry over and seal the edges either by crimping with your fingers or pressing down with a fork. Repeat with remaining ingredients.
  7. Apply Egg Wash and Chill if Needed: Arrange assembled patties on the baking sheet and lightly brush the tops with beaten egg. If the pastry feels too soft, refrigerate the tray for 45-60 minutes before baking to help them hold their shape.
  8. Bake Patties: Place the sheet in the oven and bake for 30-35 minutes until the patties are cooked through, puffed up, and golden brown.
  9. Freezing Instructions (Optional): For freezing, place prepared patties on a lined baking sheet and freeze until solid. Transfer to a freezer-safe container. When ready to bake, brush frozen patties with egg wash and bake for 35-40 minutes until golden and cooked through.

Notes

  • Puff pastry sheets can be adjusted in size depending on how large or small you want the patties.
  • Adjust seasoning of the chicken filling to your preference—add more chili powder for a spicier version.
  • Make sure to seal the edges tightly to prevent filling from leaking during baking.
  • Refrigerating the assembled patties before baking helps maintain their shape and crispness.
  • Leftover patties can be refrigerated for up to 2 days or frozen for up to 1 month.
  • Brush with egg wash for a shiny, golden crust.
  • Use cooked chicken thoroughly shredded for a better filling texture.

Find it online: https://yumntasty.com/creamy-chicken-puff-pastry-patties-recipe/