Bringing back these yummy Spicy Chicken Patties because they are PERFECT for Ramadan! You can make a large batch, freeze it, and bake fresh whenever needed 🤩
- Heat olive oil in a nonstick pan over medium heat. Sauté onion until it becomes light golden. Then add garlic paste and sauté for another minute
- Add shredded chicken and mix. Then add spices. You can adjust quantity to but keep the filling stronger in flavor to balance the puff pastry. Add the vinegar & soy sauce and mix
- Turn off the heat. Add the butter, flour and cream and mix until the chicken forms a sticky mix. Then add the shredded cheese and mix, but don’t mix all the way as we want some chunks of cheese
- Let the mixture cool for 15 min. Preheat oven to 400F
- Divide the puff pastry into 12 equal pieces (3x4” each). Carefully spoon the chicken mix over 6 pieces (be generous but you may have some left over). Brush the edges with egg wash and then cover with the other 6 pieces
- Use your hands to gently seal each parcel, and then use a fork to press the edges. Transfer to a lined baking sheet and make a pattern if desired
- Brush with egg wash and sprinkle sesame seeds
- Bake for 18-20 min until the puff pastry becomes a deep golden color
- Serve and enjoy! These are best eaten fresh but can be stored in an airtight container and heated in a toaster / air fryer
