Chicken Puff Pastry {Chicken Patties} is my go-to appetizer for parties because “I don’t like buttery, flaky puff pastry with chicken filling” said no one ever unless you are a vegetarian/vegan. I shared a recipe back in 2012 right around this time of the year so I figured it’s time to revamp the pictures and share a slightly different version for Chicken Puff Pastry, or more commonly known as Chicken Patties.

December is always a good time to reflect back on things and think about goals for next year. I don’t know about you guys but 2015 went by so quick and past several months were just a blur. Have you started thinking about your goals for next year yet? One of my big goals for Food, Pleasure, and Health is videos. I have no idea how to/where to begin but expect videos in near future.

Update: Jan 2021 – Chicken Patties Video with sauteed onion, ginger, garlic, and spices.

If you are from South-East Asia, you probably are familiar with chicken puff pastry and I have no idea why it is called chicken patties. You can most definitely fill it with beef or take a vegetarian route with potatoes and peas. No matter what filling you go with, just make sure it’s not dry. For vegetarian friends, here is a potato filling you can try from my samosa bites: https://www.foodpleasureandhealth.com/blog/2016/12/samosa-bites.html

I am using a store-bought puff pastry sheets from Pepperidge Farm, which you can find in the dessert section in the freezer at most grocery stores. The puff pastry is vegan btw. I do suggest you let them to defrost 3-4 hours in the fridge. You want them to be pliable but not too soft otherwise your puff pastry wont be crispy.

You can shape the chicken patties into square, triangle, or even circle depending on your preference. The goal is to seal the edges so your filling doesn’t bust out during baking. I use a fork to crimp the edges but you can also put a little bit of egg wash and seal the edges.

The filling recipe I am sharing below is a very basic one but you can spice it up as you wish. These work really great for entertaining, as an afternoon tea-time snack, or make a large batch and freeze for later use.

I hope you will make chicken puff pastry/chicken patties a try very soon. Serve them warm or room temperature with some hot sauce/chutney/ketchup!

Chicken Puff Pastry {Chicken Patties}

Serves: 18

Ingredients

• 1 package puff pastry sheets, thawed for 3-4 hours in the fridge ( I use Pepperidge Farm)

• 2 chicken breast

• 2 tablespoon butter

• 2 cups milk

• 1 egg, slightly beaten or egg wash

• salt, pepper

Instructions

1. In a large sauce pan, boil chicken until cooked.

2. Shred chicken using a fork or use mixer with paddle attachment. Keep the chicken aside.

3. Rinse the sauce pan and over medium heat, allow milk, butter, and chicken to simmer. Season with salt and pepper and continue to simmer until there is very little milk left and chicken is soft. Remove from the heat and set it aside to cool.

4. Preheat the oven to 375F. Line a baking sheet with parchment paper.

5. Cut puff pastry sheets into squares. Put about 2 teaspoon in each square and use a fork to seal the edges.

6. Arrange puff pastry on a baking sheet and top each pastry with egg wash using a brush.

7. Bake it for 15-20 minutes until it turns evenly golden.

Notes

Chicken puff pastry can be assembled and stored in the freezer for later use. Just increase the bake time to 35-40 minutes.

 What are some of your goals for 2016?