If you’ve ever walked past a bustling Pakistani bakery, you’ll know the irresistible aroma of freshly baked chicken patties wafting through the air. But guess what? Now you can bring that bakery magic into your own kitchen—no passport required. These Easy Chicken Patties are crispy on the outside, creamy and savory inside, and packed with the bold, satisfying flavors that take you right back to a desi bakery counter.
Whether you’re making these for teatime, iftar, or a fun family snack, they’re guaranteed to disappear fast. The filling is rich, tangy, and spiced just right—thanks to soy sauce, vinegar, chili flakes, and a touch of ginger-garlic goodness. Wrapped in golden, flaky puff pastry and brushed with egg for that bakery-style sheen, these chicken patties are everything you crave—and more.
Why You’ll Love These Chicken Patties
Perfectly Spiced: A flavorful, not-too-spicy filling that hits all the right notes
Creamy & Tangy: Thanks to a hint of cream and a splash of vinegar and soy sauce
Quick & Easy: Use store-bought puff pastry for convenience
Crowd-Pleaser: Loved by kids and adults alike—ideal for parties, lunchboxes, or tea time
Tastes Like the Bakery: That nostalgic Pakistani bakery flavor, recreated at home
Ingredients You’ll Need
Here’s what goes into these bakery-style chicken patties:
- 500g boiled shredded chicken – The star of the show. Use freshly boiled chicken or leftovers!
- 1 small onion, finely chopped – Adds texture and sweetness
- 1 tbsp butter – For sautéing and depth of flavor
- 1 tsp ginger garlic paste – The aromatic foundation of any good desi dish
- 2 tbsp soy sauce – Adds umami and saltiness
- 2 tbsp vinegar – Balances flavors with a tangy punch
- 1 tsp chili flakes – Adjust to your heat preference
- 2 tbsp plain flour – Helps thicken the mixture
- 2 tbsp cream – Makes the filling rich and luscious
- 1 egg (for brushing) – For that glossy, golden finish
- ½ tsp black seeds (optional) – Sprinkled on top for bakery-style flair
See the full printable recipe card below for quantities and instructions.
Instructions
1. Prepare the Filling
In a pan, melt butter over medium heat
Add the chopped onion and sauté until soft and translucent
Stir in ginger garlic paste and cook until the raw smell disappears
Add shredded chicken, soy sauce, vinegar, and chili flakes. Cook for 2–3 minutes until well combined
Sprinkle in the flour and cook for another minute to remove the raw taste
Stir in cream and mix until you get a creamy, thick filling. Let the mixture cool completely
2. Assemble the Patties
Roll out store-bought puff pastry (or homemade, if you’re up for it)
Cut into squares or rounds
Place a spoonful of cooled filling in the center of each piece
Fold over into a triangle or rectangle and seal the edges with a fork
Brush each patty with beaten egg and sprinkle black seeds on top if using
3. Bake
Preheat your oven to 375°F (190°C)
Place patties on a lined baking tray
Bake for 20–25 minutes or until golden and crispy
How to Serve Chicken Patties?
These patties are best enjoyed fresh out of the oven with a hot cup of chai or alongside a dip like green chutney, ketchup, or garlic mayo. Serve them as a snack, light lunch, party appetizer, or even for brunch!
Tips for the Best Chicken Patties
- Cool the filling: Let it cool completely before stuffing to prevent soggy pastry
- Seal the edges well: Use water or egg wash to help seal and press with a fork
- Use puff pastry: For bakery-style layers, puff pastry is a must
- Add cheese: Want to elevate it? Add a little shredded mozzarella to the filling
- Batch cook and freeze: Make extras and freeze them before baking for quick snacks anytime
Storage & Make-Ahead Tips
Store baked patties in an airtight container in the fridge for up to 3 days
Reheat in an oven or air fryer for crispiness
Freeze uncooked assembled patties on a tray, then transfer to a bag
Bake straight from frozen at 375°F (add 5–7 minutes to bake time)
Nutrition Info (Per Patty Estimate)
Serving Size: 1 patty
Calories: 210
Sugar: 1g
Sodium: 310mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 12g
Cholesterol: 43mg
FAQs
Can I make these without cream?
Yes! You can use a bit of milk or skip entirely—the filling will still be delicious.
Can I use leftover rotisserie chicken?
Absolutely. Just shred and season it as directed.
What kind of pastry should I use?
Store-bought puff pastry is easiest and gives you that authentic flaky texture.
Can I air-fry these?
Yes, air fry at 375°F for 10–12 minutes or until golden brown and crisp.
Final Thoughts
These Easy Chicken Patties Pakistani Bakery Style are the ultimate comfort food: flaky, flavorful, and oh-so-satisfying. Whether you’re chasing nostalgia or just want a crowd-pleasing snack, these deliver every time. Pair them with a steaming cup of tea, and you’re instantly transported to your favorite bakery back home.
Easy Chicken Patties Pakistani Bakery Style
Ingredients
- 500 g boiled shredded chicken
- 1 small onion finely chopped
- 1 tablespoon butter
- 1 teaspoon ginger garlic paste
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 teaspoon chili flakes adjust to taste
- 2 tablespoons plain flour
- 2 tablespoons cream
- 1 egg for brushing
- ½ teaspoon black seeds optional, for sprinkling on top
Instructions
- Preheat oven to 375°F (190°C) if baking, or prepare a pan for frying.
- In a pan, melt butter and sauté finely chopped onion until translucent. Add ginger garlic paste and cook for 1 minute.
- Add shredded chicken, soy sauce, vinegar, chili flakes, and mix well. Cook for 3-4 minutes until combined and heated through.
- Remove from heat and stir in plain flour and cream to bind the mixture. Let it cool slightly.
- Shape the mixture into small patties.
- Place patties on a baking tray lined with parchment paper (or prepare for frying). Brush the top of each patty with beaten egg and sprinkle black seeds if using.
- Bake for 20-25 minutes or pan-fry until golden brown on both sides.
- Serve hot with chutney, ketchup, or your favorite dipping sauce.
Notes
- Adjust chili flakes according to your spice preference.
- For a crispier texture, pan-fry instead of baking.
