Instructions

For Chicken Patties Assembly:
Defrost puff pastry block in the fridge. Cut a rectangle from your puff pastry block and roll it out. Sprinkle flour on the surface and on the top of the pastry sheet so it becomes easy to roll.
Grease a baking sheet with oil and keep aside, or line a baking sheet with parchment / baking paper.

Cut out pastry rounds using a cookie cutter or use a steel glass if not available. Put one teaspoon of filling in the middle. Brush egg at the edges and then cover with another pastry round. Make sure it’s closed from the edges and crimp with a fork if you want.
Repeat with remaining patties. If you are baking right away then brush patties with lightly beaten egg, otherwise the chicken patties can be kept in the freezer.

Bake at 200 C for 35 – 40 minutes or until patties turn light golden brown. Please note the temperature and timing of baking the puff pastry depends on the brand used. The brands available in Pakistan take about 30 minutes to bake, but other brands abroad will take less time.

The chicken patties can also be kept in the freezer. Line the prepared patties on a baking sheet ½ inch apart from one another and freeze for about an hour till they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.
Recipe Notes
The chicken recipe is a basic recipe that I use for cooking chicken for any kind of filling or topping. For e.g. if I want to use chicken in sandwiches or pasta, as a topping for pizza or to add in a casserole. Double it and use the remaining chicken in other recipes.

If you are using puff pastry sheets, then you just need to defrost and cut into circles as they are already rolled thinly enough. In order to save the re-rolling time make puff pastry triangles or squares using the same method and filling.

Make sure you roll out puff pastry in a cool place in the kitchen as it can become difficult to manage when warm. Either roll in a cool place or make chicken patties when the oven & stoves are not in use.