Creamy Chicken Puff Pastry Recipe (Chicken Patties)
Perfect, rich, and creamy Puff Pastry bakery with chicken filling. This is one of my most liked recipes of all time.
Equipment
Ingredients
- 3 tbsp butter
- 1 medium size onion finely chopped
- ½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic Minced
- 3 medium size green chilis chopped
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 cup milk
- 2 cups boiled chicken shredded
- 2 tsp chopped coriander
- 1 medium size egg
- 1 puff pastry sheet ready-made or homemade
Instructions
- To make this Creamy chicken stuffed Puff Pastry, start by heating some butter in a pan, over medium heat.
- Add the chopped onions to the melted butter and fry them until they turn translucent. Onion and butter combine great, so give the onions time to cook slowly in the butter.
- Sprinkle salt and black pepper on top of the onions and add garlic and chopped green chilis. Fry for another minute. Make sure to keep stirring as the onions and chilis fry, this will prevent them from burning.
- Next, add in the all-purpose flour and give it a good mix. Fry the flour for two minutes while stirring it continuously.
- Mix in some Dijon mustard and slowly pour in the milk. Mix until the flour is well combined with the milk and cook for about 1-2 minutes or until the sauce thickens.
- Once the sauce has reached the desired consistency, add the chicken(shredded)and mix them until the chicken is well coated in the sauce. Cook the mixture for about one minute, so the sauce is well absorbed into the chicken.
- Finish off by topping the mixture with some chopped coriander. Once mixed, take off the gas and let the mixture cool down to room temperature.
- Crack and whisk an egg in a bowl, set this aside.
- Cut the ready-made puff pastry sheet into four equal halves and give egg wash to each one of the pieces.
- Spread approximately two spoonfuls of mixture onto the puff pastry sheet and fold it diagonally. Seal the ends of the puff pastry by pressing them with the help of a fork.
- Transfer the pastries to a baking sheet / parchment lined baking tray and brush each one of them generously with the egg mixture.
- Bake these at 220°C / 430°F for about 20-22 minutes in a preheated oven or until the pastry appears to be golden brown and crisp.
- Once done, take the pastries out of the oven and let them cool down a little, before serving them with your favourite dips.
Notes
Quality Ingredients
For the recipe to turn out like the one from your favourite bakery, make sure to use the best quality ingredients and extra love. This applies majorly to dairy products especially butter as the butter is the very first that you will be putting in the pan, as it will contribute to a better flavour and texture.
Let it rest
When I first made this recipe, everything was going well until I left the pastries to cool on a tray, and boom they got all soggy at the bottom. So to avoid the same mistake and the pastries turning out crispier, let the prepared Creamy Puff Pastries cool a little on a wire rack, this will prevent any condensation from taking place at the bottom and you will
Variations to try
There are a lot of amazing variations that you can give to the recipe some of which are: If you are not a fan of green chilis then perhaps you can replace them with serrano pepper or even jalapenos. Whichever you use, each one provides a unique spice level and flavour to the dish.
Another significant variation can be, using a different combination of herbs to create a more complex flavour, Oregano and thyme can be a good one to try.
Lastly, in place of using only milk to make the creamy sauce, try using half milk and half cream, this will give the sauce a richer and creamier texture.