*Update August 12, 2012*: The picture right above was taken almost two years back with a point and shoot camera. The picture above that taken two days back with a DSLR. There is still a long way to go to improve my photography (also note that the first picture was taken in a rush as my guests were about to come and I still had some stuff to take care of) but it has surely improved. But the thing to note here is that the puffs made two years back were made from homemade puff pastry while the smaller sized puffs I made two days back were made from store bought frozen puff pastry sheets. Notice any difference? I found the homemade ones better but its always such a pain to make homemade puff pastry, that the convenience of store bought pastry draws me into buying it!
I did not blog for one day but feel that its been ages since I blogged last. Weird! I wanted to blog about the aloo puffs (Stuffed puffs with a spicy potato filling) I made on Sunday but could not do so till today. There are two reasons for the delay.
One, my computer – it got infected by a virus and I could not access anything! Luckily, I was able to switch on my computer in Safe mode and delete the root cause file. Then, I installed MalwareBytes, and that too deleted some infected files and when I restarted, my computer was back with me! What a relief! But it did give me a scare!
Two, yesterday I was busy mapping out what all I have in my pantry and the refrigerator. The thing is, in two weeks time I am leaving for India on a looooong vacation. So, I have two weeks to finish the frozen blueberries, cranberries and the other stuff I have in the refrigerator that I am sure V will not use. (Yes, V is not coming along !). And, yesterday was spent figuring out how I would do that without throwing it all in the dustbin!
Well, now, the list is made and each day, for the next two weeks, I have some experiment lined up. Its going to be real busy in the kitchen till I leave. For today, I had Indian styled chowmein and a raspberry cake on the list. Tomorrow, it is okra and chilli paneer and of course, Office Thursday!
On Sunday, I used the leftover puff pastry dough (from the time I made the apple turnovers) to make some puffs stuffed with a spicy potato filling. These puffs are very popular in Indian bakeries and a famous to-go for tea parties at home. One of my friends had made these puffs as a snack for us on our trip to Vegas. So, while thinking of ways to use up the leftover pastry dough- I though this was the perfect way to use them.
V loved them. I mean he loves everything I make (I think he is just nice) but these puffs- he really did love them. Even looking at the pictures now while I was writing my blog, he was like- I want more! The pastry puffed up beautifully and the filling was perfect for Sunday breakfast!
- 1/2 Puff Pastry dough (you can use a box of frozen puff pastry dough as well)
- Spicy Potato filling
For the spicy potato filling:
- 3 potatoes, boiled, peeled and mashed
- 1/2 big onion or 1 small onion
- 1-2 tbsp oil,
- 1.5 tsp cumin seeds
- 2-3 green chillies, deseeded and finely chopped
- 1 tbsp ginger-garlic paste
- Handful of chopped cilantro
- 1/2 cup peas
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp garam masala (1/4 tsp homemade since it is stronger)
- Juice of half a lemon
- pinch chaat masala (optional)
See the procedure for thawing and rolling the puff pastry dough here. Instead of 9 squares I cut the dough to make 5 bigger puffs. If using frozen, follow instructions for thawing on the box.
- Heat oil in a pan.
- Add the cumin seeds to the hot oil.
- Once the cumin seeds stop crackling, add the onions and fry till they turn translucent.
- Add the ginger-garlic paste. Sauté for a minute. Add the green chillies and sauté for a few seconds.
- Add the red chilli powder and turmeric. Mix.
- Mix in the potato and peas well.
- Add in the salt and the garam masala and fry for a minute or two.
- Add the lemon juice and the cilantro. And mix on heat for another minute. Mix in chaat masala if using.
- Turn off the heat and let the mixture cool completely before you spoon it on to the puff pastry.
- Preheat oven to 400 F.
- Spoon the filling on the pastry and seal the ends of the pastry (as explained here).
- Brush the tops of the closed pastry with an egg wash.
- Bake for 15 minutes at 400 F and then at 375 F for 15 minutes.
- Serve hot with mint chutney or ketchup.
If making bite sized appetizers: unfold the thawed puff pastry dough. Using a biscuit cutter, cut circles. Brush each circle with the egg wash and fill in the filling. Brush the tops with an egg wash Close and pinch the ends. Bake the same way as above, or till tops are brown.