These Chicken Puff Patties are flaky and loaded with a creamy chicken filling! Easy to prepare ahead, these Chicken Puff Patties are simple yet delicious. These Chicken Puff Patties are my favourite appetizer, and I’m sure you are going to love them as well!
For The Filling
- 450 grams Shredded Chicken
- 40 grams Unsalted Butter
- 40 grams All Purpose Flour
- 375 ml Milk
- 45 grams Grated Cheddar Cheese
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Garlic Powder
- 1/2 tsp Chilli Flakes
- 1/2 tsp Black Pepper
- ½ cup (8 grams) Chopped Cilantro
- ½ cup Chopped (52 grams) Green Onions
For The Egg Wash
- 1 egg
- 1 Tbsp milk
For The Pastry
- 6 sheets of 12”x10” Puff Pastry
On a medium heat, in a heavy bottom pot, melt the butter. Once the butter has melted completely, add the all-purpose flour and whisk it together to form a roux. Now lower the heat to very low and cook the roux for a while till the raw flavour of the flour disappears. To the roux, add 50ml (approximately ¼ cup) of milk and continue to cook it on a low heat. Once the milk has been absorbed and the roux has loosened up, add the remaining milk.
Keep whisking continuously till the roux blends with the milk to form a smooth silky béchamel/white sauce. Season the sauce with salt, nutmeg, garlic powder, chilli flakes and freshly ground black pepper. Give it all a whisk so that the sauce absorbs all the flavours. Now add the cheese and give it a whisk.
For a touch of freshness add finely chopped green onions and cilantro and give it a whisk. Increase the heat to medium and whisk continuously, allowing the sauce to thicken a bit. Finally, add the shredded chicken and give it a quick stir so that the chicken gets well coated with the sauce. Remove from the heat and empty into a bowl. Cover the bowl with plastic wrap, touching the surface of the filing with the plastic wrap. Refrigerate for 3-4 hours.
In a bowl, break one egg and to that add 1 tablespoon of milk. Beat it together to make an egg wash. Leave it aside to use it later. Now flour your work surface and place the puff pastry on it. Using a 4” cookie cutter cut rounds with the smooth edge and using a 2 ¾ cookie cutter cut rounds using the curly edge. Place the smooth edge rounds in the cups of a muffin tray and using a trigger release ice cream scoop or a spoon, fill the cups with the chilled chicken filling up to ¾ full. Brush a little egg wash on the rim of the pastry and cover with the small curly edge round pastry.
Gently press down around the edge. Using a pointy edge knife, make a small slit on the pastry top so that the steam can release. Finally, brush the tops of the patties with the egg wash. Place the chicken patties in a preheated oven and bake at 400F for 15 minutes, then lower the temperature to 375F and continue baking for another 10 minutes. Allow the patties to rest in the muffin tray for 5 minutes before removing them. Now plate them and garnish with some chive sticks or finely chopped cilantro/green onions.