This Puff Pastry is very special to both Debarshi and Me. Not only because this is a particularly difficult baked good to make but also because this brings back our childhood memories.
There is a bakery in the central market area of our hometown. I think you will find it hard to find a single person who has never had a puff pastry from that bakery. The reason, versatility. They have mastered not only the art of making a perfect crisp puff pastry but also different types of delicious fillings. Be it sweet, savory, spicy, veggie, cheesy or meaty, you will find your heart’s desire there. Growing up, I must have had numerous puff pastries from that bakery. This spicy potato filling is inspired from my favorite puff.
The first time I baked this puff pastry from scratch, it turned out so good that Debarshi and I decided that this recipe should be a must have on special occasions. It has been a Thanksgiving and Christmas tradition of our home since then to bake these yummylicious puffs. I usually make the Puff pastry dough from scratch but if I don’t have enough time (like this year when I was busy with my little one), I would buy a readymade pack. They are not as good as the homemade dough but they serve the purpose. You just need to thaw them, roll, fill and bake, easy enough. The light, flaky layers and the rich buttery flavor of Puff Pastry goes great with any filling you may choose.
My homemade spicy potato filled puff pastries are best enjoyed with a cup of hot tea. This makes quite a heavy but deliciously satisfying companion. The flaky crust cracks when we bite into it and the spicy potato filling makes your taste buds dance. The ingredients are not that expensive or hard to find either, just regular pantry stuff. However, the end result makes it look so expensive as if it has been bought from a special bakery. If you have ever made Palmier, Jam filled Turnover or Mushroom topped puffs you won't find this recipe daunting. If this is your first time, try it! Believe me this could be a wonderful new addition to your homemade breads section.
One last thing which is very important here, is to bake the puff pastry straight out of the fridge. The butter should be cold, the oven preheated and mittens handy. You do this and you will get light, pretty, flaky layers every time.
Ingredients:
- Puff Pastry dough – 1 (homemade or store bought)
- All Purpose Flour – 1 cup (to roll the pastries)
For the Filling:
- Potato – 2 big russet potatoes, cut in halves, washed, boiled, peeled and roughly mashed
- Salt – to taste (about ½ teaspoon)
- Oil – 4 tablespoons
- Onion – ½ of a big onion
- Green Chilies - 2-4
- Garlic – 3-4 cloves
- Cumin Powder – ½ teaspoon
- Red Chili Powder – ¼ teaspoon
- Garam Masala – ½ teaspoon
- Amchur – ½ teaspoon
- Coriander Powder – ½ teaspoon
Directions:
To Prepare the Filling:
- Heat a wide pan on medium heat and add Oil.
- After about 30 seconds, add the chopped Onion, Garlic and Green Chilies.
- Sauté everything until the Onion turns golden red.
- Add the Potatoes. Crush the small chunks and mix well.
- Add the spices (Cumin Powder, Red Chili Powder, Garam Masala, Amchur,
- Coriander Powder and Salt) and reduce the heat to medium low. Fry till the mixture turns brownish red in color.
- Turn off the heat and keep it aside for 15-20 minutes.
- Once it is cool enough to handle make small balls of the filling. It will be easier to fill inside the pastry.
To Roll, Fill and Bake:
- Weigh and divide the dough into three equal pieces. Do you see the layers? So many right?
- Divide each piece into 3 more pieces so you will get total of 9 pieces.
- Wrap and refrigerate all the pieces (except one) till you are ready to roll, fill and bake. We are going to work on the pieces one by one.
- Sprinkle some All Purpose Flour on your work station/ kitchen counter, place the piece, put some all purpose flour on it and roll. Try to roll it as even as possible then cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle.
- Now place the filling in the center. You can also use leftover Kababs here.
- Coat the edges lightly with water and lift the top right corner and join it with left bottom corner. Seal it completely by pinching the edges together.
- Place it inside the fridge and take out the next piece. Repeat the process with all the pieces.
- Once all the pastries are ready, take a baking tray and line it with parchment.
- Heat the oven to 425°F.
- Place the ready puffs on the baking tray about 1 inch apart and bake for 10 minutes.
- Lower the oven temperature to 375°F and continue baking until dry, crisp, and deep golden-brown.
- Take out from the oven and transfer carefully to a cooling rack and then to a beautiful platter.
- Serve hot and enjoy!
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