Potato Puff Pastry Recipe

It tastes delicious and is perfect to serve as a tea time snack.

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Potato Puff Pastry Recipe
1994 ratings.

Potato Puff Pastry is a very light pastry made in layers that expand when cooked, leaving large air pockets inside. Many people think that it is difficult to make Puff pastry, but here we bring you a simple and fast way to make a quick puff pastry. It tastes delicious and is perfect to serve as a tea time snack.

Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box.

If you like this recipe, you can also try similar stuffing recipes

  1. Soya Granule Samosa
  2. Mushroom, Paneer and Soya Chunk samosa
  3. Apple Tart Recipe with Puff Pastry

 

Prep in

10 M

Cooks in

120 M

Total in

130 M

Makes:

4 Servings

Ingredients

    For stuffing
  • 2 Potatoes (Aloo) , boiled
  • 1/2 cup Paneer (Homemade Cottage Cheese) , small cubes
  • 1 Onion , finely chopped
  • 2 sprig Coriander (Dhania) Leaves , finely chopped
  • 1 teaspoon Ginger , grated
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Chaat Masala Powder
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Coriander (Dhania) Seeds , crushed
  • 2 Green Chillies , crushed
  • 1 teaspoon Cooking oil
  • Salt , as required
  • For the dough
  • 2 cups All Purpose Flour (Maida)
  • 2 tablespoons All Purpose Flour (Maida) , for dusting
  • 250 grams Butter (unsalted)
  • 1/4 cup Chilled water
  • 2 teaspoon White vinegar , or lemon juice
  • Salt , as required

How to make Potato Puff Pastry Recipe

  1. To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well.

  2. Add 60 grams of unsalted butter and mash with your hands. Mix all the ingredients by rubbing between your palms.

  3. Now add cold water, little at a time to make a dough. Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.

  4. Transfer the dough in a plastic or clingwrap and refrigerate it for about 20 minutes.

  5. Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx. 12 inch wide & 14 inch long). Refrigerate it for 20 minutes.

  6. Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the centre of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet.

  7. Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all purpose flour and roll the sheet again.

  8. Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other (brush off the extra flour).

  9. Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.

  10. Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again. Brush off any extra all purpose flour using a brush.

  11. Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other. Cover it with cling wrap and refrigerate it for 20 minutes. Repeat this step 3 more times.

  12. The next step is to prepare the stuffing. Heat a wide pan on medium heat and add oil.

  13. In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies. Saute for about 30 seconds and add chopped onion.

  14. Again saute everything until onion turns translucent. Add turmeric powder, garam masala, chaat masala and mix well.

  15. Add small cubes of paneer and mix everything well. Add 1/4 teaspoon of black salt and few pinches of regular salt as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes to small chunks and mix well.

  16. Turn off the heat and add chopped cilantro leaves. Mix everything well and the stuffing is ready.

  17. Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again. Try to roll it as even as possible. Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle. Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.

  18. Now take one of the nine pieces and put 1 tablespoon filling in the centre. Lift top right corner and join it with left bottom corner. Seal it completely by pinching the edges together.

  19. Take out a baking tray and put the ready puffs to bake onto the tray. Bake it at 450F/230C for first 6 minutes in an oven. Then, bake it at 350F/175C for 14 minutes. After 20 minutes, the crispy, flaky and puffed up aloo patties are ready to be served.

  20. Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box.

Last Modified On Tuesday, 24 January 2017 16:25
     
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