Chicken Tikka Puff Pastry (Air Fryer)

Ingredients

Ingredient notes & substitutions

Boiled chicken breast:

Rotisserie chicken or leftover roast chicken works just as well and saves you a step.

Chicken tikka paste:

Brands vary in heat and salt level, so start with 1 tablespoon and taste before adding more.

Mayonnaise:

This keeps the shredded chicken moist and helps bind the filling, so don't skip it even if you're tempted to.

Three cheeses (cheddar, mozzarella, mild cheddar):

The mozzarella brings the stretch while the cheddars add sharpness, but any good melting cheese you have on hand will do.

Ready-made puff pastry:

Thaw it in the fridge overnight so it's cold but pliable, since warm pastry gets sticky and won't puff as well.

Egg yolk wash:

Yolk alone (instead of a whole egg) gives a deeper golden, glossier finish than egg white or milk washes.

Method

1. 1

   Mix the shredded chicken with the onion, mayonnaise and chicken tikka paste.

2. 2

   Season with salt, paprika and dried coriander, then fold in the cheddar, mozzarella and mild cheddar.

3. 3

   Spread the filling over the puff pastry and wrap it tightly.

4. 4

   Cut into portions, brush with egg yolk and sprinkle with sesame seeds.

5. 5

   Air fry until golden, crispy and perfectly puffed, about 12–15 minutes at 350°F (180°C).

Variations to try

• Swap chicken tikka paste for tandoori or butter chicken paste for a different flavor profile
• Use shredded rotisserie chicken and skip the boiling step entirely to save time
• Add a spoonful of chopped fresh cilantro or a squeeze of lime to the filling for brightness
• Make it vegetarian by swapping the chicken for paneer cubes or well-drained cooked chickpeas

Storage & make-ahead

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to bring back the crispiness (the microwave will make the pastry soggy). You can also assemble and cut the portions ahead of time, then freeze them unbaked and uncooked on a tray before transferring to a freezer bag; air fry straight from frozen, adding a few extra minutes to the cook time.

Frequently asked questions

Can I make these ahead of time?

Yes, you can assemble and cut the pastries, then keep them covered in the fridge for a few hours before brushing with egg yolk and air frying, so they're ready to cook whenever you want them.

Why did the filling leak out during cooking?

This usually means the pastry edges weren't sealed tightly enough, so press and crimp the seams firmly with your fingers or a fork before cutting into portions.

Can I bake these in the oven instead of an air fryer?

Yes, bake at 400°F (200°C) for about 20-25 minutes on a parchment-lined tray, checking for that same deep golden color and crisp puff.

How spicy is this recipe?

It's mild to medium since the paprika and dried coriander add warmth rather than heat, but the overall spice level depends heavily on your chicken tikka paste, so check the jar's heat rating if you're sensitive to spice.