Flaky Chicken Puff Pastries are a savory delight, perfect for any meal or snack time. These golden, crisp pastries are stuffed with a rich and creamy chicken filling, seasoned with aromatic spices and layered with melted cheese and vegetables.
Whether you serve them as appetizers, tea-time treats, or a satisfying light lunch, they are guaranteed to please everyone at the table. With their buttery puff pastry shell and flavorful chicken core, these puff pastries strike the ideal balance between crunch and tenderness. Simple to make, yet irresistibly elegant, this recipe is a go-to for anyone who loves flaky bites with bold, satisfying flavors.
Ingredients
- 2 sheets of puff pastry (store-bought or homemade, thawed if frozen)
- 1½ cups cooked chicken (shredded or finely chopped)
- 1 medium onion (finely chopped)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ cup mixed bell peppers (finely chopped)
- ½ cup sweet corn (optional)
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes (adjust to taste)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil or butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ cup shredded mozzarella or cheddar cheese
- 1 egg (for egg wash)
- Fresh coriander or parsley (chopped, optional for garnish)
Instructions
- Prepare the chicken filling
Heat oil or butter in a pan on medium heat. Add the chopped onions and sauté until translucent. Add ginger and garlic paste and cook until the raw smell disappears. Add the chopped bell peppers and cook for 2–3 minutes. Toss in the shredded chicken and stir well. Season with salt, black pepper, chili flakes, cumin powder, and coriander powder. Mix thoroughly. - Make it creamy
Push the chicken mixture to one side of the pan. On the other side, add a bit of extra oil if needed and add the all-purpose flour. Stir it gently and cook for a minute. Slowly pour in the milk while stirring to avoid lumps. Let it simmer until it thickens and coats the chicken mixture. Remove from heat and mix in the cheese. Let the mixture cool completely before filling the pastry. - Preheat the oven
Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper. - Prepare the pastry sheets
Roll out the puff pastry slightly if needed. Cut into even squares or rectangles, depending on your preferred puff shape. Place a spoonful of the cooled chicken filling in the center of half the squares. Brush the edges with a little water or beaten egg to help seal. Place another pastry square on top, pressing the edges down with a fork to seal securely. - Add finishing touches
Place all filled puffs onto the lined baking tray. Brush the tops with beaten egg for a shiny, golden finish. Use a knife to score a small slit or create a cross on top of each pastry to allow steam to escape. - Bake to perfection
Bake in the preheated oven for 20–25 minutes or until the pastries puff up and turn golden brown. Keep an eye toward the end to prevent over-baking. - Serve and enjoy
Remove the pastries from the oven and allow them to cool slightly. Serve warm with your favorite dipping sauce or enjoy as-is. These flaky chicken puff pastries are perfect on their own or paired with a side salad or soup.