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Baked Chicken Pastries baked on a sheet tray as crispy triangle bakery style chicken patties

Baked Chicken Pastries

Flaky baked chicken pastries filled with spiced chicken, perfect for Eid parties, high tea, or savory snacking. Easy to prep ahead and bake fresh when guests arrive.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer
Cuisine: british
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry store bought, thawed — 2 sheets (about 640g)
  • 2 cups cooked chicken shredded or finely chopped — 300g
  • 1 small onion finely chopped — 1 small onion (about 80g)
  • 2 garlic cloves minced — 2 cloves
  • 1 tsp green chilies finely chopped (optional) — 1 tsp
  • 1/2 tsp red chili powder — 1/2 tsp
  • 1/2 tsp black pepper — 1/2 tsp
  • 1/2 tsp salt — 1/2 tsp
  • 1/4 cup shredded cheese optional — 30g
  • 2 tbsp yogurt — 2 tbsp
  • 1 egg beaten (for egg wash) — 1 egg
  • 1 tbsp oil for cooking filling — 1 tbsp

Method
 

  1. Heat oil in a pan over medium heat. Add chopped onion and garlic, cook until soft and lightly golden.
  2. Add shredded chicken, green chilies, red chili powder, black pepper, and salt. Cook for 3 to 4 minutes until well combined and slightly dry, not wet.
  3. Stir in the yogurt and cheese if using. Mix well and let the filling cool completely before assembling.
  4. Preheat the oven to 200C (400F) and line a baking tray with parchment paper.
  5. Roll out the puff pastry sheets and cut into squares or rectangles depending on your preferred shape.
  6. Place a spoonful of cooled filling in the center of each piece.
  7. Fold the pastry over the filling to form a triangle, square pocket, or hand pie shape, pressing the edges firmly to seal.
  8. Use a fork to crimp the edges for a tighter seal and decorative finish.
  9. Brush the tops with beaten egg for a golden finish.
  10. Bake for 20 to 25 minutes, until puffed and golden brown.
  11. Let cool slightly before serving warm.

Notes

  • Make sure the filling is completely cool before assembling, warm filling can make the pastry soggy and harder to seal.
  • For a tighter seal, press the edges with a fork dipped in flour to stop sticking.
  • These can be assembled ahead and refrigerated for up to a day before baking.