Since the world doesn’t seem like it’s ending today, and since the in-laws are at work and the husband is at the dentist, I figured its the best time to sit on the computer and post something on the blog that has been neglected for far too long now. Its been almost two weeks since my last blog post, but with my current schedule of traveling, socializing and erratic net connections, I just haven’t been able to find enough time to devote to the blog.
Today, too, its going to be a quick post. Kind of befitting the recipe that I plan to share. I have, in the past, shared a recipe for homemade puff pastry. And also made mille feuilles and aloo puffs with homemade puff pastry. But, sometimes certain situations arise where your mom invites some guests over and swears there’s store bought puff pastry in the refrigerator and asks you to make the mushroom tarts you constantly rave about, only to see that the puff pastry she so confidently had said sits in the refrigerater is actually a packet of phyllo dough. The phyllo dough is then used to make some channa dal cocktail samosas by one of the three cooks in the house leaving you, the blogger (who your mom has, of course, bragged about to the guests), to think of an alternative way to shine. True story.
Its situations like these that this rough puff pastry comes to your rescue. And you will be pleasantly surprised by the flakiness you can achieve in just a matter of few hours, as opposed to the waiting and turning and folding of actual puff pastry that takes two days to get the desired result. Of course if you want to be all professional about it, the real deal puff pastry is the way to go. But if you are short on time this rough puff pastry recipe is the ticket.
I used the rough puff pastry as base for the gruyere and caramelized onion mushroom tarts that have been posted in the past on the blog. Everyone who has tried this recipe (and by tried I mean both those have eaten and those who have actually made this recipe at their home) have had praises for the filling. Even mushroom haters have been fooled and enjoyed them.This time though I just used a mix of mozzarrella and regular processed cheese (I have no idea what kind it is- defence personnel in India would know the kind that I am talking about- it just says processed cheese on the box), since finding gruyere cheese in Allahabad is a feat in itself.
And since we all (hopefully it’s still not too soon to say) survived the end of the world, let’s just promise ourselves to live life to its fullest and to live life with no regrets. If you are going through a rough patch, hang on- it won’t stay forever. One of my friends was having a real rough time for the past 2-3 years with nothing going the way she had thought it would go. She would often joke that it wouldn’t be such a bad thing that the world ends on the 21st. Yesterday when I spoke to her she sounded happy since she got through a really prestigious Business school and she commented well, I wouldn’t mind if the world continues for another few more years now. Moral- things can change any time. Your luck can change any time. You just need to make sure you don’t give up hope and continue to work towards what you believe in. I am sure a wonderful time is in store for my friend and for everyone who has been having it a little rough.
When you get into a tight place and everything goes against you, till it seems as though you could not hang on a minute longer, never give up then, for that is just the place and time that the tide will turn.
Harriet Beecher Stowe
- 250 gm all purpose flour
- 1 tsp sea salt
- 250 gm butter, at room temperature but not soft
- about 150 ml cold water
- Sift the flour and salt. Break the butter into small cubes, and rub it in the flour till it resembles coarse bread crumbs.
- Add about two-thirds of the cold water, mixing until you have a firm rough dough, adding more water if required. Don’t knead too much, only knead till everything comes together and wrap in cling film and let rest for 20 mins in the fridge.
- Turn out onto a lightly floured work surface. Knead gently and form into a smooth rectangle. Roll dough in one direction only till you form a 20 x 50 cm rectangle.
- Fold top third down to the centre, then bottom third up and over that, like a letter. (You can check the post on puff pastry 101 on the site to understand exactly how to fold). Give the dough a quarter turn (to the left or right), and roll out again to 20 by 50 cm rectangle. Fold as before, cover with cling film and chill for at least 20 min before rolling to use.
- Follow the baking instructions on the post for caramelized onions, gruyere and mushroom tarts.