No I am not on a cooking spree. It was an all of a sudden attempt as the pastry sheets were lying on freezer for a while now.
Adi preferred Egg puff over Veg puff and asked me to make bake them again.
When I asked her that night did you like the puff pappa? her response was “why would I say no to it?”…
It takes a while for my brain to decipher her response these days. why can’t she reply with a plain “yes” for above question?
Vegetable/Egg Puff
Puff Pastry sheets (I bought the ready-to-bake ones)
Eggs or Finely cut vegetables of your choice (I used carrots/beans/peas/corn/potato cubes) – 1 cup
Fennel seeds – 1 teaspoon
Onion – 1
Ginger garlic paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Chilli powder – 3/4 teaspoon or as per your taste
Garam masala powder – 1/2 teaspoon (Optional. I did not use it)
Salt – as required
1. Thaw pastry sheets at room temperature for about 30 mins
2. Saute fennel seeds, onion, ginger garlic paste, turmeric powder, chilli powder, salt in same order
3. Add vegetables
4. Add a pinch of garam masala powder when vegetables are half cooked (don’t add water as the stuffing has to be dry).
5. Press the pastry sheets gently to 1/4 thickness on a floured counter top.
6. Cut them into rectangle shape so stuffings can be kept on one side and pastry sheet can be closed like folding a notebook.
7. Apply beaten egg on edges (before folding) and on top of pastry sheet (this is for bonding and crispiness).
8. Bake at 400 degree for 15 mins or until the puff turns golden brown.
P.S: For Egg Stuffing boil eggs for 15 minutes (have seen people boiling for 10 mins but Adi hates it even if a small portion of yolk is not fully cooked so I prefer 15 mins) and add them to the sauteed mix. Cut the egg into half and place it along with sauteed mix inside pastry sheet.
Between my littles and me 