Chicken Keema Patties - Indian Chicken Puff Pastry

lunchdinnerindiansides & starterspoultry

Aug 19

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If you want to change up your snack game, then you must put these **Indian Chicken Keema Patties** on your list! Juicy minced Indian-spiced chicken filling that is packed in fluffy and flaky buttery puff pastry, baked to a golden brown perfection! These **Chicken Puff Patties** are perfect with ketchup or any kind of dipping sauce!

One of my all-time top favourite Indian snacks are patties, also known as puffs! There are plenty of different types of fillings for patties, but the two most common that were sold at my school’s cafeteria and local bakeries were potatoes and paneer. I believe I had only tried a chicken puff patty once before in India before moving to Canada, but I’ve always wanted to make my own for a very special snack! In this case, making chicken keema, or minced chicken, was the excellent filling for these patties!

As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if you want to try new recipes but you need a starting point, then having a theme can definitely help with that! If you’ve been into making some puff pastry recipes (I have plenty of other ideas at the bottom of this post!), then these Chicken Keema Patties can be an excellent opportunity to try a new puff pastry appetizer, plus you’ll get a two-in-one by exploring Indian cooking! If India is a destination unseen for you, then you can bring it to your kitchen with this delicious and easy snack recipe as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!

To see how to make the delicious chicken filling and how we prepare and bake these super flaky buttery chicken puff patties, then be sure to watch the video at the bottom of this post! It would mean a lot if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button so you’re notified when all of my latest recipe videos are live! Let’s get baking!

Tips For The Puffiest Indian CHicken Puff

Don’t unroll the puff pastry if the dough is still frozen. Allow the puff pastry to naturally defrost in the refrigerator, then gently unroll the pastry.
In case you notice any cracks or tearing while stuff the puff pastry, lightly pinch or press to ensure the fillings are sealed inside and continue to bake. While baking, these edges will seal up as the pastry puffs up and becomes flaky.
Work quickly to prevent the puff pastry from thawing too much while your are handling it. Preferably, once you have assembled the chicken patties/puffs, refrigerate for 10 minutes or so to chill the pastry before baking.
Make sure the chicken filling has completely cooled down before stuffing it in the puff pastry.
Let the patties/puffs rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light as the air built up inside them gently escapes.
Don’t open the oven door at all while baking and you will be guaranteed perfect patties/puffs every time.

Tools Needed to Make Chicken patties

Ingredients to Make Indian-Style CHicken Puff Patties

Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD for all ingredients and their quantities and to save the recipe for later, or press the “Jump to Recipe” button. You can also use the recipe card to scale all the ingredient quantities based on how many chicken puff patties you want to make!

For the Chicken Filling

Ghee: To sauté the ingredients for our chicken filling. You can use olive oil if you would like. If you really want to, you could also make your own ghee at home!
Ground chicken: Any kind of minced chicken you can find at the grocery store will work!
Tomato: Diced fresh tomatoes. I recommend you spend a little extra on the organic tomatoes as they have the most flavour! You’ll know you have a good tomato because the inside will be red and not white.
Onions: Chopped red onions. You can use any kind of onion if you would like.
Spices: Cumin seeds, deggi mirch, turmeric, ground coriander, ground fennel, garam masala, and last but not least, salt.
Green chillies: Add more or less depending on how spicy you want the patties to be.
Ginger-garlic paste: My preference is to make a large batch and to freeze it in ice cube trays. You can take out one cube and defrost it if you follow the recipe outlined on my page!
Cilantro: Essential to add a great aroma and bring the chicken filling together!

For the CHicken Patties

Puff pastry sheets: Frozen puff pastry sheets. You can use any kind that you have available at your grocery store, but ensure that it is puff pastry and NOT phyllo dough!
Egg: You can skip the egg wash if you want, but I do recommend you top off your puff pastry with egg wash before baking.
Water: Add some water to your egg to make the egg wash for topping.

How to Make chicken Puff Patties

For the Chicken Filling

Heat a pan on medium and once hot, add ghee, ginger-garlic paste, cumin seeds and green chillies.

Add the ground chicken and season with salt. Cook until the meat is no longer pink, ensuring to break any large chunks of meat.

Once the chicken is mostly cooked, add the onions and most of the dried spices (coriander, deggi mirch, turmeric and ground fennel). Cook until the onions soften slightly and the spices are fragrant.

Then add tomatoes, and sauté until the tomatoes soften slightly. Add a generous pinch of salt, garam masala and mix well.

Add cilantro and taste and adjust for seasoning. Allow the mixture to cool down to room temperature before stuffing in the puff pastry.

For the Patties

Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.

Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.

Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the chicken mixture at near the bottom-center of the square.

Fold the square portions in half into a rectangle and align the edges. Press very lightly to bring the seams together to seal. Prior to baking, chill the assembled portions along with the baking tray in the refrigerator for 10-15 minutes.

Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.

Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.

Set aside on a cooling rack and let it rest for 15-20 minutes.

Serve with your favourite dipping sauce and enjoy!

Variations of Indian Chicken Puff Patties

Add cheese: This is not traditional Indian by any meals but some cheddar cheese paired with keema is absolutely delicious! I believe some sharp old cheddar cheese would add lots of flavour and be super good in these patties!
Vegetables: You could add in some frozen peas, and/or some chopped carrots, mushrooms, and/or peppers. You could even throw in some green onions to change up the flavour!
Spices: If you don’t have Deggi Mirch, then paprika is a suitable substitute.
Garnish: Try adding some nigella seeds or sesame seeds over the patties after applying the egg wash!
Shape: If you want to make the patties or puffs triangular then fold the square portions diagonally into a triangles and align the edges. You can even use the tines of a fork to seal the edges and give it a decorative pattern.

How to Serve CHicken Patties

Puff patties of all kinds are typically served as a snack, but I’ve eaten patties for all sorts of meals, including breakfast, lunch and dinner! With that being said, you really can enjoy your Indian-Style Chicken Puffs whenever you want!

You may want to enjoy your patties paired with a cold drink. Here are some ideas:

If you want to enjoy a hot beverage with your patties to have a super cozy experience, you can’t go wrong with some Indian tea (chai)! Here are my recommendations:

In my opinion, you gotta pair your Chicken Puffs with a dipping sauce! Mix and match your favourites to keep switching things up!

To be honest with you, I just love to enjoy them with ketchup - you can’t go wrong with that! You could also go outside of classic “Indian” dips and try Greek Tzatziki or Lebanese Garlic Toum.

Can I Make Indian chicken Puff Pastry in Advance?

Yes, you definitely can! I actually made these Indian Chicken Puff Patties for a potluck! You may disagree with me, but I actually find that Indian Puff Patties are better the next day! Simply transfer your prepared Chicken Puff Pastry Patties in an airtight container and store in the fridge. I would not keep them in the fridge for longer than 4 days because of the cooked chicken filling.

Other Tempting Puff Pastry Recipes

Watch How to Make Indian chicken Puff Patties Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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snacks, Indian, poultry

Indian

Yield: 12

Author: Anadi

Chicken Keema Patties - Easy Indian Chicken Puff Pastry Recipehttps://youtu.be/dnSAxxGePQcIndian chicken keema patties are delicious puff pastry snacks! These Indian chicken puff pastry patties are made with ground chicken (keema), ghee, and classic Indian spices. See how to make the chicken keema filling for puff patties and how to bake them to a golden brown perfection for the ultimate potluck snack!2024-08-19

Indian Chicken Puff Patties

If you want to change up your snack game, then you must put these Indian Chicken Keema Patties on your list! Juicy minced Indian-spiced chicken filling that is packed in fluffy and flaky buttery puff pastry, baked to a golden brown perfection! These Chicken Puff Patties are perfect with ketchup or any kind of dipping sauce!

Prep time: 25 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 25 M

Cook modePrevent screen from turning off

Ingredients

For the ground chicken filling

2 Tbsp ghee
6 green chiles, finely chopped
2 Tbsp ginger-garlic paste
1 tsp cumin seeds
400 g ground chicken
1/2 large onion, diced
1 tsp deggi mirch
1/2 tsp turmeric
2 tsp coriander powder
1 tsp ground fennel
2 tomatoes, diced
1 tsp garam masala
salt to taste
cilantro, finely chopped for garnish

For the chicken puff patties

3 sheets of puff pastry, 10" x 10" (thawed in the refrigerator)
1 egg + 1 tsp water, whisked well

Instructions

For the chicken filling

Heat a pan on medium and once hot, add ghee, ginger-garlic paste, cumin seeds and green chillies.
Add the ground chicken and season with salt. Cook until the meat is no longer pink, ensuring to break any large chunks of meat.
Once the chicken is mostly cooked, add the onions and most of the dried spices (coriander, deggi mirch, turmeric and ground fennel). Cook until the onions soften slightly and the spices are fragrant.
Then add tomatoes, and sauté until the tomatoes soften slightly. Add a generous pinch of salt, garam masala and mix well.
Add cilantro and taste and adjust for seasoning. Allow the mixture to cool down to room temperature before stuffing in the puff pastry.

For the chicken puff patties

Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the chicken mixture at near the bottom-center of the square.
Fold the square portions in half into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!