The Indian Weekender, Friday 6 November 2020

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FEATURES
Friday, November 6, 2020 The Indian Weekender
PUFF PASTRY’S
Puff pastries are incredibly easy to prepare and bake. The crust has a lovely golden
crunch that makes it irresistible. We’re using frozen puff pastry. Store-bought puff
pastry is a lifesaver in the kitchen. Buttery, crisp, flaky, and convenient all in one.
Pizza Puff Pastry
INGREDIENTS:
• 1 puff pastry sheet, thawed according to the
package directions.
• 2tbsp - pizza paste
• 10 - salami slices
• 3 - cherry tomatoes
• 1 - red onion, small
• 1cup - mozzarella cheese, shredded
• Few basil leaves to spread
METHOD:
• Preheat oven to 180dc.
• Cut the sheet into half and then place the
sheet onto an oven tray lined with baking
paper (leave a 4cm gap between the pieces
of puff pastry sheet and make sure you let
the puff pastry defrost before trying to cut it.
If it is still frozen, it may crack and splinter
when you cut it).
• Spread the pizza paste on the sheet, leaving
a 1cm gap at the edges.
• Add salami slices and half sliced cherry
tomatoes.
• Peel, wash and thinly slice the onions then
sprinkle them on top.
• Lastly spread half a cup of shredded cheese
followed by basil leaves.
• Repeat the process with the other pizza and
then place it in the oven and cook for 15-20
minutes or until crisp.
• Serve and enjoy.
• TIP:
• Try not to overload the pastry with too many
ingredients as it might become soggy and
not very enjoyable. Sometimes less is more!
CHICKEN PATTY PUFF PASTRY
INGREDIENTS:
• Puff Pastry Sheets (2 sheets), thawed
according to the package directions.
• 300gm - chicken mince
• 1 - onion, small
• 3-4 - green chillies
• 4 - garlic cloves
• 1/2inch - ginger
• 1/4tsp - red chilli powder
• 1/2tsp - coriander powder
• 1/4tsp - garam masala powder
• 1tsp - salt or according to taste
• 1/2cup - fresh chopped coriander
• 1 - egg for binding
• 8 - mozzarella cheese slices
• 2tbsp - oil
METHOD
• Peel, wash and chop onion, blitz green
chilli, ginger and garlic together into a paste
and set aside.
• Place the chicken mince into a large bowl.
• Add chopped onion; ginger, garlic and green
chilli paste and use your hands to combine
all together.
• Add red chilli powder, coriander powder,
garam masala powder, salt, fresh chopped
coriander and egg, mix well using fork or
hand.
• Using tablespoonfuls of mixture, shape 8
patties into 2inch in size (tikki like shape),
pressing slightly between your palms to
flatten them. Keep aside.
• Heat oil in a skillet over medium flame.
• Fry patties for about 4-5 minutes per side,
flipping them over when white edges appear
and patty is brown on the bottom (second
and third batches will take less time to cook
as the skillet will be hotter).
• Transfer the patties to a plate covered with
kitchen paper towel and set aside.
• Heat the oven to 180dc.
• Lightly grease or line a baking sheet with
parchment paper.
• Sprinkle the work surface with flour and
then unfold 1 pastry sheet (make sure you let
the puff pastry defrost before trying to cut it.
PANEER PUFF PASTRY
INGREDIENTS:
• Puff Pastry Sheets (2 sheets), thawed
according to the package directions.
• 200gm - paneer
• 1 - onion, small
• 1 - capsicum
• 2 - tomatoes
• 2 - green chillies
• 1/4tsp - red chilli powder
• 1/4tsp - coriander powder
• 1/4tsp - garam masala powder
• 1/4tsp - turmeric powder
• 1/2tsp - salt or according to taste
• 2tbsp - oil
• Butter to brush
METHOD:
• Peel, wash and chop onion; wash and thinly
slice capsicum; wash and chop green chillies
and set aside.
• Heat oil in a heavy base frypan over medium
flame.
• Add chopped onions, sauté until translucent;
add sliced capsicum and sauté for a minute.
• Add chopped green chillies and stir.
• Add red chilli powder, coriander powder,
garam masala powder, turmeric powder and
salt, mix well with a splash of water.
• Add paneer cubes (small cubes or crumbled),
mix well, until the paneer is soft.
• Remove the pan from the flame and keep
aside to cool.
• Preheat oven to 180dc.
• Lightly grease or line a baking sheet with
parchment paper.
• Sprinkle the work surface with flour and
then unfold 1 pastry sheet (make sure you let
the puff pastry defrost before trying to cut it.
If it is still frozen, it may crack and splinter
when you cut it).
If it is still frozen, it may crack and splinter
when you cut it).
• Cut the pastry sheet into about 3 x 5-inch
rectangles.
• Place 1 patty onto the centre of each pastry
rectangle and top each patty with 1 cheese
slice.
• Fold the corners of the pastries up over the
filling and twist the corners to seal.
• Repeat the process until all done.
• Place the pastries onto the prepared baking
sheet and bake for 20 minutes or until the
pastries are golden brown in colour.
• Serve with any chutney or sauce of your
choice.
• TIP: The assembled bundles can be prepared
up to 1 day in advance, covered and
refrigerated until ready to bake.
• Parchment paper keeps the pastry from
sticking to the baking sheet and also makes
for easier cleanup.
• If you don’t have parchment paper, you can
spray the baking sheet with cooking spray
instead. However, cooking spray may cause
the bottoms of the pastries to brown more
quickly, so begin checking for doneness 5
minutes early.
• Egg is a binder. If you have an egg allergy or
are out of egg, you can use bread.
• A slice of bread soaked in water for a few
seconds and then squeezed helps to hold the
patties.
• Cut puff pastry sheet into equal sized
squares.
• Place the paneer filling in the centre of the
square (make sure the paneer filling is of the
room temperature).
• Brush the edge of each with the butter and
fold the puff pastry over the filling, slightly
stretching if necessary to form a triangle.
• Press the edges together with your finger
and then crimp the edges with a fork.
• Prick the top of the pastry so steam can
escape (this will stop the pastry from
exploding).
• Brush the melted butter on the top side of the
stuffed puff pastry.
• Repeat this process with the remaining
sheets of puff pastry and filling.
• Transfer to one of the prepared baking sheets
and bake until puffed and golden brown in
colour for about 15 minutes.
• Serve with tomato ketchup
TIP: Filling can be made 3 days ahead and
refrigerated.
• Unbaked patties can be made 3 months
ahead; freeze on sheet tray, then transfer to
freezer bags and keep frozen.
• Any kind of filling can be added as per your
choice.