Cheesy Chicken Box Patties

A fried crispy breaded pastry, with a hot , creamy chicken filling. Very nice treat for guests!

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Boneless chicken breast		300 gms
Salt		1/2 tsp
Black Pepper powder		1/2 tsp
Samosa pastry sheets(30) or large Spring Roll Pastry sheets (15)		15-30
Flour and water ( mixed into a slurry paste to bind the pastry)		As needed
Ginger- Garlic paste		2 tsp
Eggs		2
Toasted bread crumbs or panko		2 cups
Salt and Pepper		To taste
Oil (for frying)		As needed

Sauce:

Butter		1 1/2 Tbsp
Plain flour		3 1/4 Generous Tbsp
Cups milk		1 1/2 - 2
Nutmeg powder		1/4 tsp
Chilli powder/ paprika powder		1/4 tsp
Salt		1/4 tsp

Filling:

Oil		3-4 Tbsp
Onion, chopped		4 Tbsp
Garlic, finely chopped		2 tsp
Green capsicum (bell pepper) , diced		1/2 cup
Dried chilli flakes		1/2 tsp
*Italian seasoning blend		1/2 - 1 tsp
Grated Cheese (Mozarella)		1/2 cup

Method:

1. Thaw the samosa pastry according to package instructions.
2. Add the boneless chicken breast to a pot with just enough water to cover it. Add salt (1/2 tsp) and black pepper (1/2 tsp) along with ginger-garlic paste (2 tsp).
3. Cover and cook for about 10 minutes. Check by inserting a knife at the thickest part of the breat. It should inssert easily and not longer show any pink. Don’t make the mistake of overcooking chicken breasts here, as they tend to  turn dry and and really mess with the taste of any preparation.
4. Allow to cool off a bit and then  shred with hands into small pieces. Reserve the stock ( we need about 1 cup).
5. Make the white sauce:   Add the butter to a pot/sauce pan. Once the butter has melted add the flour and stir till the flour is cooked well ( about 1 minute on a medium flame) . It should turn a golden color but not go dark. This is the roux.
6. Add the milk, a little at a time, whisking as you do so to break up any lumps. Once 1 cup is added, pour in the reserved stock ( 1 cup ) and as it heats up you can add 1/2 cup of the remaining milk..  keep stirring.
7. Cook till this sauce becomes quite thick (Remember it is intended for a filling and not as a sauce ). Your ladle should be coated slightly when you mix.
8. Now stir in the powdered nutmeg, chilli powder and salt, till thoroghly incorporated.
9. You can add just a tiny bit of the remaining of milk now  (if needed) to loosen any thick sauce from the sides of the pot. Stir till smooth and remove from heat.
10. Make the filling: Heat the oil in a saute pan. Add the chopped onion and garlic and saute. Once softened, add the capsicum and stir-cook till just softened.
11. Add the shredded chicken to the pan and toss well. Cook, increasing the heat at this time. All the flavours should coat the chicken well. Once you can really smell the capsicum.
12. Now pour in the white sauce. Stir and Rinse out the pot in which the sauce was made with the remaining milk (1/2 cup). Add this too. Cook till the mixture thickens up again, to make a perfect filling.
13. Add the dried chilli flakes and Italian Seasoning ( to taste ) and cook briefly till fragrant.
14. Add the grated cheese. Mix and cook again till the cheese is melted. Once bubbly, season with more Italian seasong if needed and then set aside to cool off.
15. Take two THAWED samosa pastry sheets and lay one verticaly and one horizontally over the centre. IT SHOULD MAKE A PLUS SHAPE.
16. Place about 2 spoons of prepared filing right on the centre and spread slightly. Lift one side of the ‘bottom’ sheet and cover the centre. Then lift one side of the other sheet and cover this. Repeat again,  with the other sides bottom sheet first and then top. Now you have ‘ boxed ‘ the patty.  (Check out the video for a clearer picture). Make a slurry of flour and water to help glue the final sides of the patty. Fold all patties in this way.
17. Beat the eggs in a bowl and set aside. Add salt and pepper to season.
18. Add the breadcrumbs to another shallow plate.
19. Heat the oil in a deep pan or wok.
20. Dip the patties in the egg wash first to caot and then gently place in the breadcrumbs plate to coat evenly.
21. Fry the patties  a few at a time, according to size of wok. Fry on a medium flame, so that the crust does not get too brown quickly before the filling eats up enough.
22. After a few batches, you might need to strain out burnt bread crumbs from the oil, ( to prevent the next batch from getting burnt bits attached to it).
23. Serve thes Cheesy Chicken Box Patties with ketchup or chilli sauce!

 

Cheesy Chicken Box Patties

Notes:

• This recipe is great if you have opened your samosa pasty packet and found lots of torn sheets. The way in which this snack is folded, allows for some sheets to be torn and still have good end results.
• Ginger-garlic paste is freshly ground ginger and garlic in equal proportions, without adding  or adding very little water.
• Sometimes, for the ROUX, i add only 2 1/4 Tbsp flour to begin with and then add more flour after the milk is added to thicken by sight.
• *Italian seasoning is a blend  of dried Basil, Oregano , Sage , Rosemary, Marjoram,  and Thyme. It is recommended ofcourse, but if you must, you can use just  Bail and Oregano mixture instead.

Key Ingredients: Samosa Pastry, Chicken, Milk, Butter, Flour, Herbs and Spices, Cheese , Onion, Garlic, Capsicum, Oil, Eggs, Breadcrumbs, Salt.

EAT AND TELL!!! Let us know if you tried –  Cheesy Chicken Box Patties

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