Easy Chicken Puff Pastry Recipe – Quick Indian-Style Bake

Last Updated on 4 months by Neha Deshmukh

Easy Chicken Puff Pastry Recipe – Quick Indian-Style Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both delicious and don’t take all day to make. This Easy Chicken Puff Pastry is exactly that – a wonderfully comforting bake that comes together surprisingly quickly. I first made this when my kids were little and needed a quick, satisfying snack, and it’s been a family favourite ever since! It’s got a lovely Indian-inspired flavour profile wrapped in the flakiest, most buttery puff pastry. Let’s get baking!

Why You’ll Love This Recipe

This chicken puff pastry is a winner for so many reasons. It’s incredibly easy to put together, perfect for a weeknight meal or a weekend treat. The combination of savoury chicken filling and golden, flaky pastry is just divine. Plus, it’s a fantastic way to use up leftover cooked chicken! It’s a little bit of Western baking technique (puff pastry!) meeting Indian flavours – a fusion that just works.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 14 puff pastry squares
• 1 tbsp butter
• 1 small onion
• 2 tbsp flour
• ¾ cup chicken stock (about 180ml)
• 1 cup cooked chicken, shredded (about 150-200g)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! Puff pastry is the star here, and it’s a wonderful example of how we can adapt Western baking techniques for Indian flavours. You can absolutely use store-bought puff pastry to save time – I do it all the time! Look for all-butter puff pastry for the best flavour and flakiest results.

If you’re feeling ambitious, you can make your own, but honestly, life’s too short to stress over pastry sometimes! Using pre-cooked chicken is a huge time-saver. Rotisserie chicken or leftover roast chicken work brilliantly. Don’t be shy with the seasoning – a well-seasoned chicken filling is key to a flavourful puff pastry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 200°C (390°F). Grease a baking pan to prevent sticking.
2. Melt the butter in a pan over medium heat. Add the sliced onion and sauté until it’s soft and translucent – about 5-7 minutes.
3. Sprinkle the flour over the softened onions and cook for another 2-3 minutes, stirring constantly. This creates a roux, which will thicken our sauce.
4. Gradually whisk in the chicken stock, making sure to break up any lumps. Continue stirring until the sauce thickens – it should coat the back of a spoon.
5. Add the shredded chicken to the sauce and season generously with salt and pepper. Cook for about 2 minutes, allowing the chicken to warm through and absorb the flavours.
6. Now for the fun part! Place one puff pastry square on a clean surface. Spoon a generous amount of the chicken mixture onto one half of the pastry.
7. Fold the other half of the pastry over the filling to form a triangle or rectangle. Crimp the edges with a fork to seal them tightly – we don’t want any filling escaping!
8. Arrange the assembled puff pastries on the prepared baking tray.
9. Bake for 20 minutes, or until the pastry is golden brown and puffed up.
10. Let them cool slightly before serving warm. They’re best enjoyed fresh from the oven!

Expert Tips

Want to take your chicken puff pastry to the next level? Here are a few tips I’ve learned over the years:

• Flaky Pastry: Keep your puff pastry cold! Work quickly to prevent the butter from melting.
• Soggy Bottoms: To avoid a soggy bottom, lightly prick the pastry with a fork before baking. This allows steam to escape. You can also brush the bottom with a little egg wash.
• Seasoning is Key: Don’t be afraid to taste and adjust the seasoning of the chicken mixture. A little extra salt and pepper can make all the difference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use a vegan chicken substitute. There are some fantastic options available now! My friend, Priya, swears by using jackfruit.
• Gluten-Free Adaptation: Use gluten-free puff pastry. It might not be quite as flaky, but it’s a great option for those with dietary restrictions.
• Spice Level: Add a pinch of green chilies or a teaspoon of garam masala to the chicken mixture for an extra kick. My family loves a little heat!
• Festival Adaptations: These make a wonderful savoury snack during Diwali or other celebrations. They’re always a hit at parties.

Serving Suggestions

These chicken puff pastries are delicious on their own, but they’re even better with a side of:

• A simple green salad
• A cooling raita (yogurt dip)
• A tangy chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a toaster oven to restore the crispness of the pastry.

FAQs

Let’s answer some common questions:

1. Can I use leftover roast chicken in this recipe?

Absolutely! That’s a fantastic way to use up leftovers and reduce food waste.

2. What is the best way to prevent the puff pastry from becoming soggy?

Keep the pastry cold, prick it with a fork, and bake on a preheated baking sheet.

3. Can this be made ahead of time and baked later?

Yes, you can assemble the puff pastries ahead of time and store them in the refrigerator for up to 24 hours before baking.

4. What can I substitute for chicken stock?

You can use vegetable stock or even water with a bouillon cube.

5. Is it possible to freeze the assembled, unbaked puff pastry?

Yes, you can freeze them! Place the assembled pastries on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!