Chicken Patties

Sri Lankan Chicken patties are a popular snack featuring a spiced chicken filling wrapped in a flaky, golden pastry. The filling typically consists of a cooked meat fillling such as fish, chicken and beef mixed with potatoes. The pastry is made from a dough that is deep-fried, becomes crispy and light, creating a perfect contrast with the rich, savoury filling. These savoury treats are beloved for their flavourful, slightly spicy taste and satisfying crunch, making them a popular choice at gatherings, parties, and street food stalls in Sri Lanka. 

During Ramadan, Sri Lankan chicken patties become especially popular among Sri Lankan Muslims as part of the ifthar (the evening meal to break the fast). The crispy, savoury snack provides a satisfying and flavourful way to end the fast, often enjoyed with a glass of juice or tea. The rich, spiced chicken filling paired with the flaky pastry offers a perfect balance of taste and texture, making it a favourite choice for many families during this holy month. Many Muslims prepare chicken patties in advance to serve during ifthar, as they are easy to make in large batches, and they are often shared with family and guests. 

(Makes 25 Patties approximately)

Ingredients

For the Pastry dough

500g of all purpose flour

1 tsp white sugar

1 tsp salt

100g of margarine 

3 tbsp of vegetable oil

3/4 cup of Ice cold water 

Oil for deep frying

For the Chicken Filling

350g of boneless chicken (diced)

350g of boiled potatoes

2 medium sized white onion (finely chopped)

2-3 green chili (finely chopped)

1 tsp ginger & garlic paste

1 tsp red chili flakes

1/4 tsp turmeric powder

1 tsp ground black pepper

1/2 tsp cumin powder 

1/2 cup finely chopped tomatoes

2 tbsp of vegetable/sunflower oil 

Curry leaves & rampe

Directions

1. Heat oil in a sauté pan over medium heat. Once the oil is hot, add ginger garlic paste, curry leaves, rampe (pandan leaves), chopped onion, and green chili. Sauté the mixture until the onions are soft and translucent. Then, add all the spices, including curry powder, turmeric, cinnamon, and a pinch of salt, followed by the chicken pieces. Stir well to coat the chicken with the spices and cook for a few minutes.
2. After the chicken has browned slightly, add the chopped tomatoes and mix well. Cover the pan and let the chicken cook on medium heat for about 10 minutes, allowing the flavors to meld and the chicken to cook through.
3. Once the chicken is fully cooked, add the boiled potatoes and mix gently to combine. Season with salt and pepper to taste. Remove the pan from the heat and transfer the filling to a bowl. Allow it to cool completely before using it to fill the patties.
4. While the filling is cooling, prepare the dough for the patties. In a large mixing bowl, add sugar and salt. Then, incorporate the butter and oil into the flour, rubbing them together with your hands until the mixture resembles coarse crumbs. This ensures the dough will be flaky and tender once baked or fried.
5. Gradually add ice-cold water to the mixture, stirring until you form a smooth dough. The dough should not be too soft; it should be firm yet slightly pliable. If the dough is too soft, it may not hold its shape when rolled out.
6. Once the dough is ready, cover it with a damp cloth and let it rest for about 30 minutes. This allows the gluten to relax, making it easier to roll out.
7. After the dough has rested, divide it into 24 equal-sized balls, each weighing approximately 30 grams. Place the dough balls on a tray, cover them with a cloth, and refrigerate for another 30 minutes. Chilling the dough helps it firm up, making it easier to handle when rolling.
8. Once chilled, roll each dough ball into a thin circle and place it in a Patties mould. If necessary, sprinkle some flour on the surface to prevent sticking. Do not use oil to roll the dough.
9. Place about 1 tablespoon of the cooled filling in the center of each dough circle. Brush the edges with a little water to help seal the patties. Close the mold and press to remove any excess dough. You can reuse the excess dough to form another ball.
10. Gently press the edges to seal the patties, ensuring they are well-closed. Carefully transfer them to a tray, keeping them covered with a cloth while you finish assembling all the patties.
11. To fry the patties, heat oil in a frying pan. Once the oil is hot, deep fry the patties, turning them occasionally to ensure they cook evenly on all sides. Once golden brown and crispy, remove the patties and drain them on a plate lined with paper towels to absorb any excess oil. Serve them hot and enjoy the crunchy, flavourful delight!
12. To freeze extra patties, dip patties on hot oil for 3 seconds and drain to paper towels. Let them cool completely. Then transfer them to a zip lock freezer bag and freeze up to a month. When you want fry again, thaw for at least 1 hour.