Chicken Patties | Bangladeshi Bakery Classics

One of my favorite bakery items from back home has got to be these chicken patties!

Creamy deliciousness in a flaky buttery crust, this recipe is super simple, only requires a few ingredients, and is so easy to make!

I love making these patties whenever I’m craving something easy and familiar. They store pretty well in the fridge for a few days so its perfect to make ahead for the week. I like to microwave for 20-30 seconds on each side and then place them in the airfryer for a minute or two to make the crust crispy again. They’re also great for parties, though I’d recommend baking them the day of for guests. You can make the filling the day ahead to reduce cook time the day of.

I make these with store bough puff pastry sheets.

You can get them at the freezer section of most large grocery stores. You can also make your puff pastry if you want. I use one chicken breast for two sheets of pastry, which is one box.

Watch the full process on this video:

INGREDIENTS  

• 1 package store bough puff pastry 2 sheets
• 1 egg whisked

Filling

• 2 tbsp oil
• 1 large white onions diced
• 1 large chicken breasts
• 1 1/2 tbsp flour
• 1 1/2 cups water/chicken stock
• 1 tsp salt or to taste
• 1/4 tsp pepper or to taste

INSTRUCTIONS 

Take out pastry dough and defrost according to package instructions

Boil your chicken uncovered in a small pot, using enough water so the chicken is just submerged. Add in half your salt and pepper to the water.

Once the water has reduced to a thick gravy, take the chicken out and put on a cutting board. Once cool, cut into small cubes.

Chop your onions

Heat your oil in a large pan

Add in your onions and sauté until soft & translucent, do not brown

Add in the remaining salt, pepper, and the flour. Saute for a bit then add in your chopped chicken and water/chicken stock, mixing immediately before it starts to thicken.

Simmer on low heat while stirring occasionally. Once your liquids have turned into a thick gravy/paste, take your chicken off the heat. Taste and adjust seasoning, then leave it to cool.

Preheat your oven to 400F

Separate your puff pastry, roll on a floured surface to stretch out a bit more, then cut each sheet into 4.

Divide the filling into 8 parts and spoon onto the sheets, using your spoon to spread and even it out onto half of each sheet.

Wet all the edges of your pastry sheets. Fold the empty half of the pastry sheet over the chicken filling like a blanket.

Press all the edges close with your fingers. then use a fork to press onto the edges again to close them.

Use your fork to poke three holes on top of the pastry

Crack an egg in a small bowl and whisk. Brust egg onto the top of the patties, making sure to get the sides too for good coloring throughout.

Transfer your patties to a baking sheet lined with parchment paper.

Bake in the oven for 15-20 mins until deep golden brown

Let rest 5-10 minutes and serve warm, enjoy!