I have had a lot of these as a kid, without knowing what it’s called. The bakery store where I used to have it used to call it some fancy name.
Well making puff pastry at home in definitely a long and tedious process, difficult too if you stay in hot and humid areas. If you can find frozen puff pastry sheets at your location, that’s great and you can use that if you want to. Or you can make your own puff pastry at home. For the filling, you can go for any flavor profile. I have given it a curry flavor here.
For this one I have taken a cheat route and made the process a bit easier for me. So it’s more of a rough puff that an actual puff pastry.
Here’s the recipe.
For Puff Pastry
- Flour, 2 cups
- Butter 175 grams
- Pinch of salt
- 1 tsp lemon juice or vinegar
- Chilled water
- Cling wrap
- Baking paper
- Chicken mince, 150 grams
- 1 small onion, finely chopped
- 1 tsp ginger garlic paste
- 1 tsp cumin
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- Salt to taste
- To make the puff pastry, freeze the butter, preferably overnight. Also before you start making the dough, chill the bowl and the flour as well.
- In the chilled bowl, mix together flour and salt. Roughly chop up the butter in smaller pieces and coat it with the flour mixture well. Mix the lemon juice or vinegar in the chilled water and add gradually to the flour mixture. Start with 5-6 tbsp of water and add more gradually. The moment you reach a consistency where if you press a clump of flour together between your finger it holds the shape, you are done. Now divide the flour mixture in two parts and place them in two cling wraps. Now using the cling wrap, press the flour mixture in a cohesive round disc shape. Wrap it well and place it in the fridge to chill for an hour. You will have two such discs. Also place the baking sheets in the fridge.
- After one hour, take the dough and the baking paper out. Place one baking sheet on the rolling board first and place the dough on it. Then put the other baking paper on it. Now it’s time for the first roll. I have done four rolls and three folds for this recipe as I wanted it to have some nice defined layers. I place the dough in between the baking sheets as it helps me in the humid condition from the temptation of adding more flour if it get’s sticky.
- Roll the dough well to around 1cm thickness in a rectangular shape. Fold from each side and make the sides meet in between. Put it back in the cling wrap and place it back in fridge for another hour. Do this for both dough. For the first roll the dough might look a bit difficult to work with but the texture will improve later for sure.
- After an hour, take it out. Again place it between the baking sheets. You can lightly flour the baking sheets. Roll it again to 1cm thickness. Make the 2nd fold and place it back in fridge for an hour. Repeat this step one more time at let it sit for 1 hour in the fridge.
- After third fold, while the dough is resting in the fridge, make the filling. In a pan add the chicken mince. let it cook for couple minutes. Add all the spices and the ginger garlic paste and chopped onions. Cook the spices till the raw spice smell is gone and the mice is properly cooked.
- Once the dough is done resting, take it out. Cut the edges from every side to give it a proper rectangle shape. Then give whatever shape you want to give them. I have simply divided the dough in three equal rectangles. I had two layers of them. So I put the chicken stuffing in between two sheets. Then I made some cuts on the top layer of the pastry.
- Pre heat the oven at 180 degree centigrade and bake the puffs for 30 minutes or until there’s a nice golden brown crust. Serve these hot.