Crispy Potato Puff Pastry Pockets with Paneer Filling

Potato Puff Pastry Recipe: A Crispy, Flavorful Snack

If you’re craving a delicious and crispy snack with a delightful blend of potatoes and paneer wrapped in buttery, flaky pastry, then this Potato Puff Pastry recipe is sure to hit the spot! This North Indian-inspired snack is a fantastic choice for tea time, picnics, or even as a kid’s lunchbox treat. With a filling of spiced mashed potatoes, paneer, and a variety of aromatic herbs and spices, these puffs promise to be crispy on the outside, soft on the inside, and packed with flavor. Whether you’re preparing it for a special occasion or simply for a savory indulgence, this recipe is easy to follow and incredibly satisfying.

Ingredients:

For the Puff Pastry Dough:

For the Stuffing:

Preparation Time:

• Prep Time: 10 minutes
• Cook Time: 120 minutes
• Total Time: 130 minutes
• Servings: 4

Cuisine:

• North Indian
• Course: Snack
• Diet: Vegetarian

Instructions:

Preparing the Puff Pastry Dough:

1. Sift the Flour: In a large mixing bowl, sift the all-purpose flour (2 cups) with 1/4 teaspoon of salt. Add white vinegar or lemon juice (2 teaspoons) and mix the ingredients well.

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2. Incorporate Butter: Add 60 grams of unsalted butter to the flour mixture. Using your hands, mash the butter into the flour by rubbing it between your palms. This will help create a crumbly texture.

3. Form the Dough: Gradually add cold water (1/4 cup) to the flour mixture, a little at a time, until it comes together into a dough. Continue to mix and knead the dough gently on a floured surface for about 7 minutes.

4. Rest the Dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for 20 minutes to allow it to chill.

5. Prepare the Butter Sheet: While the dough is chilling, take 2 sticks of unsalted butter (200 grams), ensuring it is cold but not at room temperature. Place the butter on a cling wrap and roll it out into a rectangular sheet, about 12 inches wide and 14 inches long. Refrigerate the butter sheet for 20 minutes.

6. Roll the Dough: Once the butter is ready and the dough has chilled, lightly dust your working surface with all-purpose flour. Roll the dough out into a rectangular sheet. Place the chilled butter sheet in the center of the dough and fold the dough over the butter, sealing the edges to encase the butter completely.

7. Laminate the Dough: Sprinkle more all-purpose flour on the dough and roll it out gently. Fold the dough into thirds (like a letter) from both the left and right sides, brushing off any excess flour as you go. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

8. Repeat the Process: After the resting period, remove the dough from the fridge and repeat the rolling and folding process. Do this a total of 4 times, refrigerating the dough for 20 minutes between each fold.

Preparing the Stuffing:

1. Heat the Oil: In a large, wide pan, heat 1 teaspoon of sunflower oil over medium heat. Once the oil is hot, add cumin seeds (1/2 teaspoon) and crushed coriander seeds (1 teaspoon). Sauté for about 30 seconds.

2. Add Aromatics: Next, add the finely chopped ginger (1 teaspoon) and crushed green chilies (2). Sauté everything for another 30 seconds.

3. Cook the Onions: Add the finely chopped onion (1) to the pan. Cook until the onions become translucent and soft, stirring occasionally.

4. Add the Spices: Sprinkle in red chilli powder (1 teaspoon), garam masala powder (1/2 teaspoon), and chaat masala powder (1 teaspoon). Stir well to combine the spices with the onions.

5. Paneer and Potatoes: Add small cubes of paneer (1/2 cup) to the pan, followed by boiled potatoes (2). Crush the potatoes into small chunks and stir everything together.

6. Seasoning: Add 1/4 teaspoon of black salt and regular salt as required. Mix the ingredients well and cook for an additional 30 seconds.

7. Final Touch: Turn off the heat and stir in chopped coriander leaves (2 sprigs). The stuffing is now ready.

Assembling the Potato Puff Pastry:

1. Roll the Dough: Take the laminated dough sheet out of the refrigerator and lightly dust your work surface with all-purpose flour. Roll the dough sheet evenly.

2. Cut the Dough: Once the sheet is rolled out, use a knife or pizza cutter to trim the edges, making them neat. Cut the dough into 9 equal pieces.

3. Fill the Pastries: Take one piece of dough and place 1 tablespoon of the prepared stuffing in the center. Fold the top right corner to meet the left bottom corner, forming a triangle. Pinch the edges together to seal the pastry tightly.

4. Prepare for Baking: Place the filled pastries on a baking tray lined with parchment paper. Preheat your oven to 450°F (230°C).

5. Bake: Bake the puffs at 450°F for the first 6 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 14 minutes. The pastries should be golden, crispy, and puffed up by the end.

Serving:

Once baked, your Potato Puff Pastries are ready to be served! These flaky, spiced puffs are perfect as a tea-time snack or even as a savory treat for your kids’ lunchboxes. Pair them with a steaming cup of masala chai for the ultimate Indian snack experience.

Enjoy the crispy exterior, soft and flavorful filling, and the aromatic spices that make this dish a true delight!