This was supposed to be part of the Movie Snacks, somehow it never happened. I decided I should make it no matter what. I have always made note of how this is done differently or similar, every time I come across a recipe.
Trust me I wasn't led off because of the time nor the amount of butter used. After all I knew I was going to feed this to the family and not that frequently as well. When I read Nalini making this, I was so tempted and checked out this recipe, which promises to be quick. Irony was, I ended up making this across two days. I might have as well tried the recipe one as well.
I even made some puffs with dark chocolate for the boys, all this latest addiction happened when we visited Kamalika where she fed us only these, some savory some chocolate. So naturally you can understand how my attachement would be for chocolate and I had to make it for the kids as well.
Homemade Puff Pastry Second part Butter Spread
Homemade Puff Pastry Third Spread
Final rolling out after complete freezing.
Homemade Vegetable Puffs
For Puff Pastry from Scratch
All purpose flour - 2 cups
Salt - 1 1/4 tsp
Granulated sugar - 1 tsp
Water - 1/2 cup
Lemon juice - 1 tsp
Unsalted butter - 150 gms
All purpose flour for dusting
For the stuffing
Potato - 3
Onion - 1 medium
Peas - 1/2 cup
Red chilli powder - 3/4 tsp
Turmeric powder a pinch
Garam Masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Green chilies, finely chopped - 1 tsp
Salt to taste
Butter - 1 tbsp
Oil - 1 tsp
How to make the Puff Pastry from Scratch
Mix the lemon juice with water and keep it aside.
In a bowl mix the all purpose flour, sugar and salt. To this add the lemon water and knead it to a soft dough. Add about 1 1/2 tbs of butter and transfer to the counter and knead for 10 mins. Let it sit for 10 minutes.
Now take the dough, dust well and roll it to a rectangular sheet of 10x20 inch with 1/8 inch thickness. Divide the butter to 3 equal portions and keep it aside. Divide the sheet into an imaginary 3 portions. Apply a thin layer of one portion of butter to 2/3 portion (2 portions) on the rectangular sheet and sprinkle some flour.
Fold in the ungreased part first on the middle part. On this, fold the butter part. Cover it with a cloth or foil and refrigerate for 15 minutes. I froze for 5 -7 mins. After 15 minutes take out the chilled dough.
Again on a dusted counter, roll the dough to a rectangular sheet with a rolling pin and apply the second portion of butter to 2/3 of the sheet and fold it in the same way like the first time. Cover it with a cloth or foil and refrigerate for 10 minutes. Repeat the same process as above.
Now for the third rolling, dust again and roll the dough to a rectangular sheet like before and reserve a tsp of butter and apply the butter to the whole sheet and fold it one above the other to a thin sheet as shown.Then finally apply the reserved butter and sprinkle some flour and fold it .Refrigerate it for 10-15 minutes.The pastry is ready now.
While the pastry is resting make the stuffing. Microwave the potatoes. Heat a non stick pan, saute onions, green chilies. Remove the green chilies, add the fresh peas, spice powders. Saute well.
Let it cool down.
Now take the refrigerated pastry sheet and roll it to a rectangular sheet,if needed dust some flour. Cut it to a desired shape and keep a generous amount of stuffing.
Apply some water to the edges and seal it and arrange it on a lined baking tray. Brush it with some butter if you want. Preheat the oven at 215 C and bake it for 20 minutes or till a nice golden crust formed in the preheated oven for 20 minutes. Remove it and brush it with butter.
Serve it warm with ketchup
I kept this overnight in fridge and baked it for nearly 50 mins. My oven temperature may not be up to the mark. So bake for 20 mins, increase by 10 mins till you get a crispy layer on top.
The dough can be frozen and stocked for 3 months.