Soul Food Puff Patty

A close-up look inside the Soul Food Puff Patty — flaky golden pastry stuffed with slow-braised collard greens, smoked neck bones, and crispy fried chicken. The buttery layers and tender greens create the perfect mix of comfort and crunch.

Flaky, buttery, and filled with slow-braised greens, crispy fried chicken bites, and smoky neck bones — the taste of Sunday dinner wrapped up in a golden crust.

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The Story

For years, I wanted a flaky patty — something croissant-like, with all the heart of Thanksgiving stuffed inside. I wanted it to feel like home, like leftovers made luxurious.

So one day I said, “Nobody’s gonna make it. Might as well do it myself.”

Now I wasn’t about to laminate any dough (though one day I will). I grabbed some Pepperidge Farm Puff Pastry Sheets from the freezer, slow-braised my greens with smoked neck bones, fried up some chicken breast chunks, and went to work.

The result? A Soul Food Puffy Patty — buttery layers, smoky greens, and crispy chicken tucked inside a golden puff. Pull out the hot sauce and take a bite.
You’ll see why this might just become your next holiday tradition.

Print Recipe

Ingredients

For the Greens:

• 2 lbs smoked neck bones

• 2 cups water (added in stages)

• 2 lbs collard greens, chopped (about 1 lb per person)

• Salt, pepper, and garlic powder to taste

For the Fried Chicken Bites:

• 1 large boneless chicken breast, cut into bite-sized chunks

• 1 cup flour, seasoned with salt, pepper, and garlic powder

• Crisco shortening for frying (or your choice of oil)

For Assembly:

• 1 box Pepperidge Farm Puff Pastry Sheets (2 sheets, thawed)

• 1 egg (for egg wash)

• Pink salt, garlic powder, and black pepper (for topping)

Optional Upgrades:
Add mac and cheese, candied yams, or dressing to make it a full Thanksgiving remix.

Directions

Step 1: Braise the Neck Bones

1. Add neck bones and 1 cup of water to a large pot.

2. Cook until the water cooks out and the meat starts to brown.

3. Add another cup of water, cover, and simmer until tender.

Step 2: Add the Greens

1. Add as many collard greens as your pot can fit.

2. Season with salt, pepper, and garlic powder.

3. Cover and cook down until wilted, then add the rest.

4. Continue simmering until soft, smoky, and flavorful.

Step 3: Fry the Chicken Bites

1. Follow my Crisco Crispy Fried Chicken recipe — but instead of whole pieces, use the boneless breast chunks.

2. Fry in hot Crisco (or oil) for 10–15 minutes, flipping halfway, until golden brown and crisp.

   Tip: Don’t overcook — they’ll bake again in the oven later. Focus on getting that perfect crispy outside.

3. Drain on paper towels and set aside.

Step 4: Build the Puff Patties

1. Preheat oven to 400°F.

2. Cut each puff pastry sheet into 4 triangles.

3. Brush edges with egg wash.

4. Add a spoonful of greens and a few fried chicken bites to the center of each triangle.

5. Cover with another triangle and press edges with a fork to seal.

6. Brush tops with egg wash and sprinkle with pink salt, garlic powder, and black pepper.

Step 5: Bake to Golden Perfection

1. Bake at 400°F for 15–20 minutes, rotating the pan every 5 minutes for even browning.

2. Remove when golden and flaky.

3. Let rest a few minutes before serving.

Serve With

• Hot sauce or honey drizzle

• Sweet chili glaze

• A side of mac and cheese for extra soul

Tips & Notes

• Reheats perfectly in the oven or air fryer.

• Add mac and cheese or yams inside for a Thanksgiving-in-a-patty moment.

• Make smaller ones for party appetizers or bake large ones for a main meal.

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