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Pakistani Chicken Puff Pastry Recipe
Flaky puff pastry filled with savory and spicy chicken filling.
Equipment
- Large skillet
- Baking sheet
- fork
- Knife
Ingredients
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 -inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 package puff pastry (thawed)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, and green chilies to the skillet and cook for another 2 minutes.
- Add the chicken to the skillet and cook until browned on all sides, about 8-10 minutes.
- Add the cumin, coriander, garam masala, salt, and pepper to the skillet and stir until the chicken is coated in the spices.
- Remove the skillet from heat and let the mixture cool.
- On a lightly floured surface, roll out the puff pastry into a rectangle about 12×8 inches.
- Cut the pastry into 6 equal squares.
- Add a spoonful of the chicken mixture onto one side of each square.
- Fold the other side of the square over the filling to make a triangle. Use a fork to press the edges together to seal.
- Place the puff pastries on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and puffed up.
Video
Notes
Recipe Notes:
- Handle puff pastry gently to prevent tearing or becoming too thin.
- Chill the filling before using it to make it easier to handle.
- Seal the edges of the pastries well to prevent filling from leaking out during baking.
- Brush pastries with egg wash before baking for a golden finish.
- Serve hot with raita or chutney for dipping.
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