The Indian Weekender, Friday 6 November 2020

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22 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.
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The Indian Weekender, Friday 6 November 2020

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