Kitchen Recipe
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Sri Lankan Chicken Pastry
Flaky, buttery puff pastry squares folded over a savory, spiced minced chicken and leek filling. A bakery favorite.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- puff pastry sheets
- minced chicken
- leeks
- onions
- garlic
- ginger
- curry powder
- black pepper
- egg (for wash)
Equipment
- Oven
- Baking tray
- Frying pan
Instructions
- 1
Cook Filling
Sauté onions, ginger, garlic, and leeks. Add minced chicken and spices. Cook until dry. Let cool.
- 2
Cut Pastry
Thaw puff pastry sheets and cut into 4-inch squares.
- 3
Assemble
Place a spoonful of filling in the center of each square. Fold diagonally to form a triangle, or fold corners into the center to form a parcel.
- 4
Egg Wash
Seal edges with a little water. Brush the tops generously with egg wash for a golden shine.
- 5
Bake
Bake at 200°C (400°F) for 20-25 minutes until puffed and golden brown.
Cooking Tips
- Keep the puff pastry as cold as possible before baking for maximum flakiness.
- Ensure the filling is entirely dry; any liquid will make the pastry soggy.
Variations
- Beef Pastry: Use spicy minced beef instead of chicken.
Chef's Notes & Storage
- Pastries in Sri Lanka are usually made with margarine, but butter puff pastry yields a much better homemade result.
Nutrition Estimate
340 calories · 11g protein · 25g carbs · 22g fat · 2g fiber per serving
