What you need for Puff Pastry Sheet:
300 gm Bread Flour
200 gm Maida/All Purpose Flour
30 gm Sugar
1 tsp Salt
100 gm, melted and cooled Butter
240 ml or less Water
150 gm Shortening / Margarine
What you need for Butter Block:
250 gm Unsalted Butter
What you need for Filling:
1 Onion [diced small]
2-3 boiled Potato [mashed]
1/2 cup boiled Peas
1 tablespoon Oil
1/2 teaspoon Mustard seed
1/2 teaspoon Urad Daal
1/2 teaspoon Jeera
1/2 teaspoon Turmeric Powder
2 -3 Green Chilli
Coriander to garnish
Salt to taste
How to make Butter Block:
- Cut 250 gm butter into 4 equal parts.
- Place it on a parchment paper which is 8"x 8" [take 10"x10", so that 1" from all the four sides can be folded and made as pocket]
- Cover it with another parchment paper of same size, and beat the butter so that all the four slices melt a little and form one big block of 8"x8".
- Refrigerate overnight.
How to make it : Puff Pastry sheet using Butter
- In a bowl, combine together Bread Flour, All-Purpose Flour, Sugar and Salt and mix well.
- Add melted Butter and mix it well. Add water slowly to make stiff dough.
- Knead it for a minute and cover with cling film and refrigerate overnight.
- Take the dough out of fridge, and using a rolling pin, roll it into a 16” by 8” rectangle. Dust it with flour to avoid sticking.
- Place the butter block on to the rolled dough.
- Using the rolling pin, roll the dough to 12" - 14” long.
- Fold it like a letter. Cover with cling film and refrigerate for one or two hours to make the dough firm.
- Take it out of fridge, remove the cling film, rotate the dough 90 degrees and roll it into 12" - 14” long.
- Repeat the same for 3 to 4 times to form layers.
- Once the layers are formed, cut the dough into half, and store one half in fridge in a cling film for later use.
- If using the pastry sheet within 3 - 4 days, refrigeration is sufficient.
- If using the pastry sheet in a month, it has to be kept in the freezer, thawed in the fridge and then used.
- Rolled out and frozen Puff Pastry Sheets can be stored in freezer for two months.
[ Roll the Puff Pastry sheet uniformly, wrap it with a parchment paper and then a layer of cling film to store]
To make filling:
- Heat oil. Add Mustard, Urad Daal, Jeera, Onion and Chilli.
- Once the Onions are cooked, add turmeric powder and salt.
- Add in the mashed potatoes and peas and mix well.
- Garnish with Coriander.
To Make Vegetable Puff:
- Roll Puff Pastry Sheet to 8” x 12”
- Cut to strips of small rectangles [6 cms x 8 cms/or of your choice]
- Place the filling on one half, and fold the other half.
- Make impressions using a fork at the edge to keep the pastry sheets together.
- Give a milk wash on top of each Puff.
- Make a small cut to release steam when they bake.
- Preheat the oven to 180C and bake for 15-20 minutes, or till they are crisp and golden brown.
- Wait for it to cool completely before relishing the crispy layers.
- [ You can use your choice and filling]