Ainy Cooks

IMG_8311This recipe is super dooper simple and easy, if you have puff pastry at home then just take it out and make these Cheesy creamy chicken patties today..:)

You will like the cheesy flavor combined with creamy sauce and chicken.



Puff pastry2 sheets
Boiled chicken 1 cup
Plain flour 2 tbsp
Onion1 small
Butter1 tbsp
Saltto taste
Black pepper1 tsp
Chicken stock1/2 cup
Cheddar cheeseas needed
Egg wash1 nos


  • Boil chicken and shred. In a pan add butter and onion (chopped ) saute it.
  • Add flour and stir it for 5 minutes. Add chicken and fry it for few seconds.
  • Add salt and black pepper, stir and then add stock.
  • Stir constantly to avoid lumps. When become thick remove from stove and set aside.
  • Shred cheddar cheese and keep in fridge.
  • Thaw puff pastry. Dust flour on working place.
  • Unfold pastry sheet and roll it. Now cut it in desired shapes and size.
  • Fill it with chicken and sprinkle cheese and cover with other part and seal with egg wash.
  • Brush egg and water  (1 egg beaten with 1 tsp water) on pastry.
  • Bake it at 180c for 20 minutes or till puff up completely with a beautiful golden color.




  •  Puff Pastry can be stored in the freezer in the original packaging for up to 6 months to an year.
  • Remove only as many pastry sheets as you need.
  • Wrap unused sheets in plastic wrap or foil and return to the freezer.
  • Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inche.
  • If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
  • Puff Pastry should be eaten within a few hours of baking. Keep filled and prepared pastry in the fridge, covered in plastic wrap, until you’re ready to bake and serve.
  • Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
  • If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
  • For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place 1-2 cookie sheets on top of that to weigh it down.
  • If you’re making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.
  • For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.
  • To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
  • Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.
  • The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
  • When baking Puff Pastry, note that it’s done when it’s golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
  • You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.
  • How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.
  • Always use a preheated conventional oven to bake Puff Pastry, never a microwave or toaster oven, as they can’t achieve the right golden puffy effect.
  • If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.
  • Always flip and place the cut side of the Puff Pastry down on the baking sheet

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