Creamy Leek Chicken Puff Pastry (So Easy!)

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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!

Impress your guests with homemade Baked Pakistani Chicken Pastries, filled with creamy leek and chicken, a versatile option for any occasion.

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.

Frequently gracing South Asian tables, these puff pastry appetizers are a culinary staple. Traditionally filled with only chicken, I’ve added a twist by incorporating flavourful leeks, enhancing taste, texture and nutrition.

Close up perspective image of a pile of golden puff pastry topped with seeds.

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) and the comforting warmth of Eggplant Curry, 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

A collection of food ingredients including shredded chicken, leek, folded puff pastry, milk, flour and spices on a round board.
A hand holding a bowl with a cracked egg, accompanied by a ramekin of seeds, all arranged on a wooden board.
Finely chopped leek on a wooden board.
For optimal flavour, select fresh leeks. Finely chop them, then thoroughly wash them to remove any dirt, ensuring they are completely dry. Excess moisture can lead to a runny filling, so drying is key for best results.
  • 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

Top-down view of a pan containing cooked leek, on a mobile cooktop styled around ramekins of spices and a traditional scarf.
Step 1 – Sauteing the Leek: In a skillet, heat olive oil over medium heat. Add the sliced leek and cook until soft and translucent.
Top-down view of a pan containing cooked leek, shredded chicken and spices on a mobile cooktop.
Step 2 – Adding Spices and Chicken: Add the spices and shredded rotisserie chicken to the skillet.
Top-down view of a pan containing cooked leek and chicken, accompanied by a wooden spoon.
Mix well and cook until heated through. Set aside.

Making the roux & finishing the filling

A pan with flour and melted butter (making roux) placed on a mobile cooktop.
Step 3 – Preparing the Roux: In a small pan, melt the butter over medium heat and add the flour.
A pan with flour and butter lumps (making roux) placed on a mobile cooktop.
Whisk to combine and create a thick paste.
A pan filled flour and milk (making roux), featuring a whisk resting inside it, placed on a mobile cooktop.
Step 4 – Adding Milk: Reduce the heat to medium-low and slowly pour half of the cold milk – a little at a time – while whisking continuously. Whisk the mixture until it’s thick and smooth.
A pan filled with roux, featuring a whisk resting inside it, placed on a mobile cooktop.
Step 5 – Completing the Roux: Add the remaining milk while whisking in a circular motion until a smooth and creamy consistency is achieved. The whisk action should be fast and furious all the way through.
Top-down view of a pan containing a leek and chicken filling, topped with roux.
Step 6 – Combining the Roux with the Leek Chicken Mixture: Promptly, pour the prepared roux into the skillet with the leek chicken mixture.
Top-down view of a pan containing creamy leek and chicken filling, accompanied by a wooden spoon resting within it.
Stir until the filling is evenly coated and creamy roux. Avoid letting the roux sit idle, as it will become overly thick and develop lumps.

Preparing the oven

  1. 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

Top-down view of two folded puff pastry sheets on a lined baking tray.
Defrosting the Puff Pastry: Remove the puff pastry from the freezer and let it defrost out of the fridge for a maximum of 35-40 minutes. This ensures it is easier to unfold and slice.
Top-down view of a puff pastry sheet on a lined baking tray.
Step 7 – Unfolding the Pastry: You may find it slightly frozen in some areas, but it should still be easy to work with. Gently unfold the pastry onto an extra-large lined oven tray.
Top-down view of nine unbaked puff pastry squares arranged on a lined baking tray.
Step 8 – Slicing the Pastry: Using a pizza cutter, slice it into 9 squares. A pizza cutter minimizes handling to prevent stickiness.
Top-down view of nine unbaked puff pastry squares generously topped with a creamy leek and chicken filling, arranged on a lined baking tray.
Step 9 – Preparing the Pastry Parcel Base: Using a spoon, divide the leek chicken filling equally among the 9 pastry squares, leaving some space around the edges.
Puff pastry sheet cut into nine squares on a wooden board.
Step 10 – Preparing the Top Layer: On a wooden board, unfold and slice the second pastry sheet into 9 squares.
Top-down image showcasing an oven tray with unbaked puff pastry squares, each generously filled but left unsealed.
Step 11 – Adding the Top Layer: Place each square piece on top of the filling and gently press it down.
Top-down image of an oven tray lined with unbaked puff pastry squares, each filled with a filling.
Step 12 – Sealing the Parcels: Use a fork to press the edges of the pastry together, sealing the parcels securely.

Baking

Top-down image of an oven tray lined with unbaked puff pastry squares, each filled with a filling, brushed with egg wash, and sprinkled with seeds.
Step 13 – Finishing Touches: Brush the pastry parcels with egg wash for a golden finish. Then, sprinkle seeds on top for added flavour.
A lined oven tray of baked golden puff pastries topped with seeds.
Step 14 – Baking: Place the tray in the preheated oven (middle shelf) and bake for 30-32 minutes until the pastries are golden brown and crisp.

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

  1. Slicer Choice: Grab a pizza cutter for pastry duty; it keeps those layers intact and ensures a flaky finish.
  2. Defrosting Time: When purchasing puff pastry, factor in the travel time home as part of the defrosting process.
  3. Bake with Breathing Room: Give your pastries space on the tray so they don’t touch one another and brown unevenly.
  4. 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.
Top-down view of golden puff pastries adorned with seeds, arranged on a tray alongside green chutney, with a traditional scarf styled around them.

Three must-try pastry filling variations

  1. 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.
  2. 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.
  3. 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.

Perspective image of a tray with pile of golden puff pastries topped with seeds alongside a ramekin of green chutney.

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.

A pile of puff pastry topped with seeds on a tray with orange flowers in the background.

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!

Desi~liciously Yours, Shahzadi

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A pile of puff pastry topped with seeds on a tray with orange flowers in the background. Print

Creamy Leek Chicken Puff Pastry (So Easy!)

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! Course Appetizer, SnackCuisine pakistaniDiet HalalKeyword butter chicken, chicken pastry, puff pastryHealth Benefit Staying Power Prep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour Servings 9 pastries Calories 450kcal Author Shahzadi Devje Cost $8

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.

Video

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

Calories: 450kcal | Carbohydrates: 27g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 603mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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