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Easy Homemade Puff Pastry Recipe Baking A Moment
Bake it in a preheated oven for 20-25 minutes or until the pastry has puffed up with flaky layers on the side and the top is golden brown. Once done, cool them on the pan or on the wire rack. These veg puffs will be steaming hot from the inside so let them cool down for 15-20 minutes before serving.
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Sprinkle little salt and mix. 2) Cook till onions become soft and light pink in color. 3) Then add carrot, peas, and potatoes. 4) Also, add all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt. 5) Mix well and mash few potatoes while mixing.
Pin by Lori StevensSchave on Recipes and Cooking Tips Puff pastry
Folding and rolling puff pastry dough. Remove the rough dough from the fridge and place it on the sprinkled work surface. Sprinkle some flour on the dough also. Now gently roll the dough in one stroke downward. If any piece of dough comes out, then stick it back to the dough. Make a 20 inches by 8 inches rectangle.
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Assembling Bombay Masala Puffs. 1) Roll out the puff pastry sheet into a rectangle. 2) Using a sharp knife, cut puff pastry into 20 even squares. 3) To assemble, press the puff pastry squares into a mini muffin tin. 4) Spoon 1 tsp of cooled potato filling into each pastry shell, then top with some shredded pepper jack cheese.
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Grease it with oil to prepare for baking. Cut into pastry sheets to rectangles as shown in the picture. Arrange those in the baking sheet. Keep 2 tablespoon of filling in one side of the rectangle and fold to cover the stuffing. Brush the puffs with oil or ghee. Bake for 15-20 mins, until golden brown in colour.
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Cook the ginger for 1 minute or so until it starts changing color. 3- Then add the chopped onion and cook for 2 minutes until it softens and becomes translucent. 4- Then add in the steamed veggies and stir. 5- Add the salt and then add the spices- garam masala, amchur, turmeric, and red chili powder.
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Heat oil in a pan. Add cumin seeds and let them sizzle for few seconds. Add finely chopped green chilli and sliced onions to the pan and keep stirring until onions are translucent. Add ginger-garlic paste and stir for a minute. Now add chopped tomato, salt, cumin powder, turmeric powder and coriander powder.
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place the prepared stuffing in the centre. and fold half, press and seal the sides. now place in the baking tray. brush the puffs with butter for more golden colour. bake the puffs in preheated oven at 140 degrees for 25 minutes. finally, veg puffs or veg patties is ready to serve with tomato sauce.
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Also, preheat the oven to 400 degree F. For making one puff, take the square and roll it using a rolling pin. Apply egg wash to the 4 sides of the sheet (on the side facing up). Add the chicken masala filling in the center of the sheet. Fold the pastry sheet into a triangle carefully.
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Puff Pastry Sheets, Packaging Type: Packet. ₹ 280/ piece Get Latest Price. Packaging Type: Packet. Shelf Life: 3months. Ready to use laminated doughsheets for aloo/ veg patties, 4mm thickness and 9" & 9" length & breadth. made with highest quality margarine.
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2. Pressure cook small potato with water enough to immerse all potatoes and lots of salt. 3. Just for one whistle in medium flame in such small pressure cooker. 4. Once done, cool down and peel it. 5. Meanwhile heat a pan with oil. Add sliced onion with a lavish sprinkle of salt.
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The puff pastry sheet I used was a rectangular sheet. I decided to cut and divide them in to smaller 4 sheets. After placing the filling on one half , I just decided to fold the other end of the sheet over the filling.. Its such an Indian twist to the puff pastry and absolutely delicious 🙂 Please let me know any questions/comments below.
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For the filling. In a pan, add oil and switch on the flame to medium. Once hot add in green chilies, all the veggies, ginger, garlic paste and saute for a minute. Now add in the masalas, water. and saute for 5 seconds. Cover and cook for additional 30 seconds. Put in the mashed potatoes, salt, mint, and amchoor.
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First Round. Roll out the dough into a rough rectangle shape to about 1/2 inch thickness. The dough will be tough, so use a little muscle to roll it out. If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky. Ensure you dust off any excess flour.
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Directions. Heat oil in a saucepan over medium heat. Add cumin and mustard seeds. Cook until they sizzle and crackle. Add Hing (Asafoetida), curry leaves, green chilis, and ginger-garlic paste, and mix on low heat for ~30 secs. Add turmeric, red chili powder, and garam masala. Stir in peas, corn, and carrots.
