Puff pastry galore. And chicken, of course. One of the of the many things I miss about Lahore is the food. I honestly think that Lahore has the best food in the world.
So, near the top of the extremely long list of edible things I miss are chicken patties. Bakeries across pakistan have the flakiest patties filled with spicy chicken and vegetables among other things, and nothing hits the spot like a freshly baked chicken patty with a cup of chai.
The filling is really up to you. I like to keep it simple. The simpler the better. Here’s what you need to do. And it’s not much, really.
1 pound boneless chicken
2 tablespoons shan tikka masala (Or this tikka recipe)
1/2 teaspoon garam masala
1 cup milk or 1/2 cup cream
Preheat your oven to 425 F
The puff pastry I got was already rolled out in a perfect circle, but if you get puff pastry that needs to be rolled out, it should be about 1/4 cm thick. It rises a lot, and since I made croissant shaped patties, it worked great. For the chicken, just chop it into small pieces and stir fry it in 2 tablespoons of oil.
Before the chicken turns white sprinkle in the chicken tikka masala and the garam masala. Keep cooking it over a medium heat. Then add the milk or cream and let it cook down until the cream is not runny and coats the chicken. Let it cool a bit before you start rolling it into the pastry.
Fill the pastry with 1 heaping teaspoon. Roll it up like in the pictures above. Before baking brush them with an egg wash, which is just an egg beaten with a teaspoon of water. Bake them for about 8-10 minutes, or till they puff up and turn a golden brown. These are great substitutes for deep fried samosas and I make these quite often in Ramadan.
You can make them in bulk and freeze them as well. For freezing place the patties on a tray and flash freeze before transferring to ziploc bags or tupperware. Bake right out of the oven, with a layer of egg wash.