Puffs is something that makes me go back to my old college days. When I was at college, I would regularly buy an egg puff and a small bottle of sprite to have along with it from a bakery near my bus stop. This was just the perfect snack that I could get with my pocket money. Even today I have a big craze for those egg puffs and a bottle of pepsi or sprite. My mom used to make these puffs using ready made puff sheets that she used to get from the supermarkets in Bahrain.
I have always wondered how they could get those perfect flaky layers that were soo delicately thin and delicious. In fact I have a craze of eating them layer by layer and the innermost soft layer in my favourite.
When I got the puff pastry as a challenge from baking partner this month I was soo damn nervous and had a doubt if I could even get anywhere close to the ones I eat at the bakeries. I had to browse videos to get the tips and tricks of it. I just followed the instructions and recipe given by Vah chef. The puffs came out really well. It was a big dream come true for me. Thank u soo much swathi and Sangeetha of Nitha’s kitchen for this wonderful opportunity.
Ingredients to make puff sheets:
200 gms flour
200 gms butter
About 100ml water
1/4 tsp salt
Extra flour for dusting while kneeding
For the filling:
Pressure cook 1/2 kg of skin peeled potatoes with 1 cup water, 1/4 tsp salt and a pinch of turmeric till about 2 whistles .
Release the pressure after about 5 mins and cool completely.
Heat 2 tsp oil in a heavy bottom broad vessel. Once the oil is hot add 1/2 tsp mustard seeds and let it splitter. Add one finely chopped onion and 2 finely chopped green chillies . Sauté till translucent.
Add a tsp each of cumin powder , pepper powder, garam masala powder and salt to taste
Add the mashed potatoes such that it mixes well with the spices and I added tinned green peas for an extra taste. Garnish with coriander leaves and cool the filling completely.
1 large egg
1/4 cup milk
Beat the egg and milk until well combined.
Method to make puff sheets :
Kneed a soft dough with flour, water and a tsp of melted butter.
Kneed the dough well on a flat surface for about 10 – 15 mins to develop the gluten in the dough. Add dry flour to prevent sticking to hands and surface.
Make the dough into a square and wrap it with cling wrap and refrigerate for about 2 hrs or even over night.
Now take the cold butter and using light pressure with the rolling pin slight press the butter between two butter sheets and form the same size square as the dough. Dust it with little flour just for a little firmness. Refrigerate it for about 2 hrs or over night.
Now this is a little long and time consuming process. So ,patience is what makes the end results simple awesome and u will not regret the time spent.
Take the chilled dough and spread it light how we make chapathis or tortillas. Keep the chilled butter on the centre of the spread dough and seal the butter well from all four sides.
Chilli it for about half an hour.
Spread the dough with a rolling pin using light pressure.
Fold the spread dough into three folds
Repeat the same process of spreading the dough and folding it for another 5-6 times and refrigerate after every fold. If You feel the dough is becoming sticky due to the melting butter, refrigerate it for about 10 mins till the butter has set.
Now finally spread the chilled dough into a thin 1/2 inch layer cut into equal squares and chill it for another 15 mins.
Fill the small squares with small quantity of the vegetable masala filling and seal it with water.
Refrigerate for 15 mins .
Apply light egg wash to the top of the puffs before baking for about 15 – 20 mins at 250 degree Celsius or till the top and bottom crusts turn golden brown in colour.