Directions: |
Directions:In a non stick pot, heat oil.
Add the chicken and crushed ginger and garlic. Sauté for 5 minutes on medium flame.
Then add finely chopped onion and sauté for another 5 minutes.
Add salt, black pepper and water.
Cover and cook on low flame (add more water if needed) till water is dry and chicken is fully cooked.
Take the pot off the flame, let the chicken cool and shred it by hand.
Put the chicken back in the pot on low flame, add milk and plain flour, keep mixing to avoid lumps.
The chicken will form a creamy texture, once chicken is fully mixed, take off from flame, let it cool.
Roll out the puff pastry with the help of a rolling pin by sprinkling some flour on a clean surface. The pastry should be rolled out thin, about 1 mm.
Cut in pastry sheet in 3 inch squares. Put 1 tsp of chicken filling on one square and put another square on the top. seal it close.
Put the prepared patties in the freezer for half an hour. The patties can be frozen in this form for a month.
Take out and brush with oil or one beaten egg (optional)
Air fryer: put the patties in the basket and set to 180 Degrees. Air fry for for 10-12 minutes or till the patties turn golden brown.
Oven: Preheat the oven for 15 minutes on 180 degrees. Place the patties on a greased baking tray and bake at 200 degrees for 15 minutes or till the patties turn golden brown.
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Personal
Notes: |
Personal
Notes: I Have been making it for years and my daughter loves it as a snack for school. I recreated this recipe as it reminds me of my own childhood. We would devour these puff pastries during my summer vacations. We would visit the bakery where these would be fresh out of the kitchen, near my Nanna's house - in the lush green valley of Islamabad, the capital city of my home country, Pakistan.
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This recipe for Chicken Puff Patties is from