MEXICAN CHICKEN PATTIES
Indulge in the rich flavors of Mexico with these homemade Mexican Chicken Patties, inspired by the delightful Mexican Vegan Bakes from Greggs! Made with tender chicken, smoky chipotle peppers, and a medley of colorful vegetables, each bite is a burst of savory goodness. Wrapped in golden, flaky puff pastry and topped with a crunchy breadcrumb and Parmesan mixture, these patties make for a perfect snack or a satisfying meal. Whether you’re a fan of the original Greggs’ version or looking to try something new, these Mexican Chicken Patties offer a delightful fusion of flavors that will leave you craving more! Enjoy the cooking process and, most importantly, enjoy sharing these delicious treats with friends and family! Get ready to savor the taste of Mexico right from your kitchen!
For the Filling:
For the Assembling:
Instructions
Prepare the Filling:
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- In a large skillet over medium heat, add 2 tablespoons of butter and allow it to melt completely.
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- Add the diced onion to the pan. Sauté for about 3-4 minutes, or until the onion becomes translucent.
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- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
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- Add the cubed chicken breast to the skillet. Season with 1½ teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of oregano. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and has changed color.
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- In a blender, combine the canned tomatoes and chipotle peppers in adobo sauce. Blend until smooth to create a paste.
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- Pour the tomato-chipotle mixture into the skillet with the cooked chicken. Stir well to combine.
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- Add the diced green bell pepper, red bell pepper, chopped broccoli, and sweet corn to the skillet. Cook for an additional 5-7 minutes, or until the chicken is tender and the vegetables are slightly softened. Ensure all the water evaporates so the filling is not too watery.
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- Once fully cooked, turn off the heat and let the filling cool completely.
Assemble & Bake the Patties:
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- Preheat your oven to 180°C (350°F).
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- Take one square of puff pastry and place it on a clean, flat surface. Spoon a generous amount of the cooled chicken filling into the center of the pastry square, leaving about 1 cm of edge space.
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- Place another square of puff pastry over the filling. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch.
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- If desired, take a third square of puff pastry, and use a lattice roller (or a knife) to cut it into strips. Lay the strips over the top of the sealed patties and trim any excess pastry. Press the edges down to seal.
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- Brush the top of the patties with the beaten egg to give them a golden - In a small bowl, combine the golden breadcrumbs and grated Parmesan cheese. Sprinkle this mixture generously over the top of the patties.
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- Place the assembled patties on a baking sheet lined with parchment paper.
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- Bake in the preheated oven for about 35 minutes, or until the tops are golden brown and crispy.
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- Once baked, remove from the oven and let them rest for about 5 minutes before serving. Enjoy your delicious Mexican chicken patties warm!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 871.86kcal
- % Daily Value *
- Total Fat 58.28g90%
- Saturated Fat 15.89g80%
- Cholesterol 39.23mg14%
- Sodium 642.56mg27%
- Potassium 305.77mg9%
- Total Carbohydrate 69.91g24%
- Dietary Fiber 3.55g15%
- Sugars 3.32g
- Protein 17.87g36%
- Vitamin A 138.82 IU
- Vitamin C 24.85 mg
- Calcium 87.7 mg
- Iron 4.46 mg
- Vitamin D 0.1 IU
- Vitamin E 1.39 IU
- Vitamin K 28.7 mcg
- Thiamin 0.8 mg
- Riboflavin 0.51 mg
- Niacin 8.49 mg
- Vitamin B6 0.3 mg
- Folate 33.72 mcg
- Vitamin B12 0.13 mcg
- Phosphorus 186 mg
- Magnesium 41.81 mg
- Zinc 1.22 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To transform this recipe into a vegan option, substitute the chicken with a plant-based protein such as crumbled tofu, tempeh, or a store-bought vegan chicken alternative. You can also use black beans or lentils for a hearty filling.
- Replace the butter with a vegan butter or olive oil for sautéing.
- For the egg wash, use a plant-based milk or a mixture of water and a little cornstarch to achieve a similar glaze on the pastry.
- These patties can be made ahead of time and frozen for later use. After assembling the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
- To bake from frozen, simply preheat the oven and add a few extra minutes to the baking time to ensure they are heated through and crispy.
- If you can’t find chipotle peppers in adobo sauce, you can use chipotle paste as a substitute. Adjust the amount to your taste, as chipotle paste can vary in spiciness. Start with a smaller amount and add more as needed to achieve your desired level of heat and flavor.
- Make sure to let the filling cool completely before assembling the patties. This helps prevent the pastry from becoming soggy and ensures that the filling is easier to handle.
- When sealing the edges of the puff pastry, ensure they are pressed firmly to avoid any filling leaking out during baking. Using a fork to crimp the edges not only seals them but also adds a decorative touch.
- For an extra crispy finish, consider placing the patties on a preheated baking tray. This helps the bottom of the patties become golden brown and crispy as well.
- Keep an eye on the patties toward the end of the baking time, as oven temperatures can vary. You want them to be golden brown, so adjust the baking time as necessary.
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