RECIPE: Pâte Feuilletée (PUFF PASTRY)

As it is said ,”everything tastes better wrapped in a puff pastry”. we have tried making it and believe me it was really good and the layers have come out really well .

Time Taken – 3 hours  ( with the lamination process and the filling )

servings – 40 -45 pcs ( standard recipe )

INGREDIENTS :

  1. For Dough
  • Refined flour – 1 kg.
  • Salt – 10 gm.
  •  Lemon juice – 1 teaspoon.
  • Warm water – 500 ml.
  • margarine – 250 gm .

2. For Filling

  • Potato – 4-5 nos (boiled and mashed )
  • onion- 2 nos 
  • shredded cabbage – 100 gms .
  • carrot – 40 gms 
  • chicken – 450 gms ( boneless cut into cubes ).
  • cumin powder -1/2 tbsp
  • coriander powder- 1/2 tbsp
  • whole spice powder (garam masala)- 1/2
  • turmeric- 1/2 tbsp
  • salt – to taste
  • black pepper- 1-2 tbsp
  • red chilli powder- as your taste buds 
  • green chillies – fine chopped 3-4 nos 
  • cumin seeds- 1/2 
  • ginger garlic paste – 1 tbsp 

 

METHOD:

For The Filling :

  • In a pan heat some oil , and add cumin seeds .
  • once the seeds starts to crackle add chopped onions . let it become golden brown in colour .
  • Now add all the spice powders and let it cook .
  • now add the chicken cubes and let it cook properly .
  •  add all the veggies as well as the mashed potatoes and check the seasoning .

  • For The Dough :

  • Sieve the flour and make a well .
  • Into it add pinch of salt , lime juice and moisture to make a soft dough.

     

  • Processed with VSCO with f2 preset
    once Processed with VSCO with  preset
  • Once the dough is made cover it with a wet cloth and let it rest for 10 – 15 minutes .
  • Processed with VSCO with  presetNow the most important part comes i,e its lamination which will help to show the layers once baked . And  the result is really amazing.
  • NOW  from the round dough itself just flatten from the north ,south, west , east direction making it a star shaped
  • Processed with VSCO with  presetnow in the center put a cube of margarine or unsalted butter and fold it like an envelope .IMG_3729
  • once done flatten it in a rectangle shape , making sure it is leveled on each sides
  • rest it for 30 minutes and then again lengthen it in form of a rectangle  and make a book fold like given below .Repeat this step 4 time each after half an hour interval , taking out from the fridge .fold1_zps4209b304.jpg
  • Now once the dough and the filling is ready , for the last time flatten the dough in a rectangular shape and cut into square of equal sizes and put the filling on each sheets . as shown below .
  • put the egg wash on the edge and fold the sheets and put on top as well.

  • preheat the oven at 200 degree celsius and bake for at least 40 minutes . and your pastry is ready .

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    Processed with VSCO with preset

 

 

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