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A true crowd-pleaser, this Creamy Leek Chicken Puff Pastry, Pakistani-style, is prepped in just 30 minutes of hands-on work. Bursting with a delectably spicy filling, nestled snugly within golden puff pastry, it’s crispy, flaky, and simply the best!
Picture this: savoury chicken parcels crafted from crisp, buttery puff pastry, cocooning a luxurious leek and chicken filling. Whether popped in the oven straight away or tucked away in the freezer for future indulgence, they’re a delightful addition to family gatherings, potlucks, and the festive feasts of Ramadan and Eid.
What makes Pakistani-style puff pastry unique?
Let’s chat about Pakistani-style puff pastry! What makes it stand out is its rich blend of flavours and textures, deeply rooted in South Asian culinary traditions. Typically, these pastries grace tables during gatherings, offering a savoury treat to guests. While they’re usually filled with seasoned soft chicken, I’ve added a twist with leeks which brings a subtle sweetness that pairs perfectly with the savoury chicken, creating a flavour explosion in every bite.
As a Desi Dietitian, my passion lies in sharing the delights of cultural cuisine. I firmly believe that all foods have a place on a healthy, balanced plate. It’s the overall dietary pattern that holds the key to managing chronic conditions such as type 2 diabetes and cardiovascular diseases.
So you’ll understand why my heart is poured into crafting South Asian recipes to nourish you and your loved ones. From the tantalizing flavours of Fish Tikka to the vibrant hues of Green Chicken (Hariyali Chicken), each dish carries a story of tradition, flavour, and nutrition.
Why you’ll love this recipe
- Elevated Flavour: The addition of leeks adds a depth of flavour that takes this baked pastry to the next level.
- Family-Friendly and Customizable: With a variety of optional add-ins and adjustments, this recipe adapts effortlessly to suit diverse tastes and dietary preferences.
- Quick and Easy: Utilizing rotisserie chicken ensures a hassle-free and speedy preparation process, ideal for busy days.
Ingredients
- Leek
- Olive oil
- Cumin powder
- Black pepper
- Garlic powder
- Chilli Flakes
- Sea salt
- Shredded rotisserie chicken
- Unsalted butter
- White wheat flour
- Whole milk
- Store-bought butter puff pastry (10X10 inch) pre-folded sheets
- Egg
- Nigella seeds
- Sesame seeds
How to make it
Cooking the leek chicken filling
Making the roux & finishing the filling
Preparing the oven
- Preheat the Oven: At this stage set the oven to 400 degrees Fahrenheit (200 degrees Celsius) and adjust the shelf to the middle position for even baking.
Handling the puff pastry
Baking
Once baked, remove from the oven and allow to cool slightly before serving. Enjoy your delicious chicken puffs with Green Chutney!
Tips for the Beginner Cook
- Slicer Choice: Grab a pizza cutter for pastry duty; it keeps those layers intact and ensures a flaky finish.
- Defrosting Time: When purchasing puff pastry, factor in the travel time home as part of the defrosting process.
- Bake with Breathing Room: Give your pastries space on the tray so they don’t touch one another and brown unevenly.
- Egg Wash Finesse: Get up close and personal with your pastries using a small brush for that egg wash – it’s the secret to that perfectly golden crust and seeds that stick like glue.
Three must-try pastry filling variations
- Mushroom Medley: For a flavour-packed alternative, sauté a mix of exotic mushrooms such as shiitake, oyster, and cremini with finely chopped shallots and garlic. Season with fresh thyme and a splash of balsamic vinegar for a rich umami flavour profile.
- Vegan Option: Instead of chicken, opt for a hearty mix of sautéed vegetables such as bell peppers, mushrooms, and spinach. Season with your favourite herbs and spices for added flavour.
- Vegetarian Twist: For a vegetarian variation, incorporate crumbled paneer (Indian cottage cheese) into the leek mixture along with diced potatoes and peas. Add a touch of Garam Masala for an extra burst of flavour.
Food safe storage
Make ahead & freeze
If you’re looking to whip up a batch ahead of time, freezing them is the way to go. Once you’ve assembled your pastries, pop them onto a lined baking tray and stick them in the freezer until they’re nice and firm. Once they’re frozen solid, transfer them to a trusty airtight container or freezer bag to keep them snug and protected from freezer burn.
When the craving strikes and you’re ready to bake, take out however many pastries you fancy and let them thaw in the fridge overnight. If you’re a bit more last-minute (no judgment here!), you can also let them thaw at room temperature for a couple of hours. Once thawed, follow the baking instructions as usual. Just keep an eye on them – they might need a bit more time in the oven since they’re starting out a tad chilled.
How to keep fresh after baking
Once your pastries have cooled down completely, pop them into an airtight container, making sure they’re well-covered to keep them from drying out. Then, into the fridge, they go where they’ll keep for a couple of days.
When you’re ready to enjoy again, preheat your oven to 350 degrees Fahrenheit (around 175 degrees Celsius). Place your pastries on a baking sheet and let them warm up in the oven for about 10-15 minutes, or until they’re heated through and smelling oh-so-good.
If you try these baked Pakistani chicken pastries, I would love to hear from you. Rate the recipe, drop a comment, and if you’re on Instagram, share a snap of your creation and tag me @DesiliciousRD. It’ll make my day!
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Creamy Leek Chicken Puff Pastry (So Easy!)
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Ingredients
Leek Chicken Filling
- 1 leek, large, thinly sliced, washed and thoroughly dried
- 2 tbsp olive oil, extra virgin
- 2 tsp cumin powder, Cumin powder
- 1 tsp garlic powder
- 1½ tsp black pepper, coarse
- 2 tsp chilli flakes
- 1 tsp sea salt
- 2 cups rotisserie chicken, shredded
Roux
- 1½ tbsp butter, unsalted
- 2 tbsp flour, wheat, white
- ½ cup milk, full fat
Pastry & Baking
- 450 g puff pastry, frozen, 10×10 inch
- 1 egg, free range, medium, whisked
- 1 tsp Nigella seeds
- 1 tsp sesame seeds
Instructions
Leek Chicken Filling
- Defrost the puff pastry for 35-40 minutes out of the freezer for easier handling.
- Heat olive oil in a skillet over medium heat. Add sliced leeks and cook until soft and translucent.
- Stir in spices and shredded rotisserie chicken, cooking until heated through. Set aside.
Roux
- In a small pan, melt butter over medium heat. Stir in flour to create a thick paste and cook for one minute.
- Reduce heat to low and slowly whisk in half of the cold milk until thick and smooth. Gradually add the remaining milk, whisking until a smooth and thick consistency is achieved.
- Pour the prepared roux into the skillet with the leek chicken mixture, stirring until evenly coated and creamy.
Pastry & Baking
- Preheat oven to 400°F (200°C) and adjust the shelf to the middle position.
- Unfold one pastry sheet on a lined oven tray and slice it into 9 squares using a pizza cutter.
- Spoon leek chicken filling onto pastry squares, leaving space around the edges.
- Unfold and slice the second pastry sheet into 9 squares. Place one piece on top of each filled square and seal the edges with a fork to create parcels.
- Brush pastry parcels with egg wash and sprinkle with seeds.
- Bake in preheated oven for 30-32 minutes until golden brown and crisp. Allow puff pastries to cool slightly before serving with green chutney.
Notes
Food safe storage
- Make ahead & freeze: Once you’ve assembled your pastries, pop them onto a lined baking tray and stick them in the freezer until they’re nice and firm. Once they’re frozen solid, transfer them to a trusty airtight container or freezer bag to keep them snug and protected from freezer burn.
- Baking from frozen: Thaw pastries in the fridge overnight. If you’re a bit more last-minute (no judgment here!), you can also let them thaw at room temperature for a couple of hours. Once thawed, follow the baking instructions as usual. Just keep an eye on them – they might need a bit more time in the oven since they’re starting out a tad chilled.
- How to keep fresh after baking: Once your pastries have cooled down completely, pop them into an airtight container, making sure they’re well-covered to keep them from drying out. Then, into the fridge they go where they’ll keep for a couple of days.
- Enjoying baked leftovers: When you’re ready to enjoy again, preheat your oven to 350 degrees Fahrenheit (around 175 degrees Celsius). Place your pastries on a baking sheet and let them warm up in the oven for about 10-15 minutes, or until they’re heated through and smelling oh-so-good.
Three must-try pastry filling variations
- Mushroom Medley: For a flavour-packed alternative, sauté a mix of exotic mushrooms such as shiitake, oyster, and cremini with finely chopped shallots and garlic. Season with fresh thyme and a splash of balsamic vinegar for a rich umami flavour profile.
- Vegan Option: Instead of chicken, opt for a hearty mix of sautéed vegetables such as bell peppers, mushrooms, and spinach. Season with your favourite herbs and spices for added flavour.
- Vegetarian Twist: For a vegetarian variation, incorporate crumbled paneer (Indian cottage cheese) into the leek mixture along with diced potatoes and peas. Add a touch of garam masala for an extra burst of flavour.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
Easiest creamy chicken puff pastries recipe and soooo tasty!