Mushrooms and Zucchini Puffs Recipe
Delight in the savory goodness of these Mushrooms and Zucchini Puffs, a perfect snack or appetizer that beautifully combines the earthy flavors of mushrooms and the fresh crunch of zucchini, all wrapped in a flaky pastry. Ideal for tea parties, gatherings, or simply as a delightful evening snack, this recipe will not only satisfy your taste buds but also impress your guests with its deliciousness and elegance.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 175 grams (kept in freezer for an hour) |
| Butter (unsalted) | 130 grams (frozen and grated) |
| Salt | 1/2 teaspoon |
| Chilled water | 6 tablespoons |
| Lemon juice | 1/2 teaspoon |
| Button mushrooms | 200 grams (chopped) |
| Green zucchini | 200 grams (chopped) |
| Onion | 1 (thinly sliced) |
| Garlic | 2 tablespoons (finely chopped) |
| Dried thyme leaves | 2 teaspoons |
| Butter | 1 tablespoon |
| Sunflower oil | 1 teaspoon |
| Cheese (any cheese of your choice) | 100 grams (grated) |
| Sesame seeds (Til seeds) | To taste |
| Whole egg | 1 |
| Milk | 2 teaspoons |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 4g |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 60 minutes |
| Cooking Time | 25 minutes |
| Total Time | 85 minutes |
| Servings | 14 servings |
Instructions
Step 1: Prepare the Puff Pastry
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Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Stir well to ensure the salt is evenly distributed.
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Prepare the Water Mixture: In a separate bowl, mix the chilled water with lemon juice and set aside.
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Incorporate the Butter: Add the frozen, grated butter into the flour mixture. Using a fork, mix quickly until the butter is evenly distributed. Be careful not to use your hands at this stage, as the warmth from your hands will melt the butter.
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Form the Dough: Gradually add the chilled water mixture, one tablespoon at a time, using the fork to combine. Once the mixture starts to come together, use your hands to knead it lightly until you form a rough ball of dough.
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Rest the Dough: Flatten the dough slightly, wrap it in cling film, and refrigerate for at least one hour. You can prepare this dough in advance, storing it in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Step 2: Prepare the Filling
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Sauté the Vegetables: In a non-stick pan, heat a teaspoon of sunflower oil over medium heat. Add the chopped mushrooms, zucchini, and a teaspoon of salt. Sauté for about 5-10 minutes, or until the moisture from the vegetables has evaporated. Transfer the sautéed vegetables to a bowl and set aside.
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Cook the Aromatics: In the same pan, melt the tablespoon of butter. Once melted, add the finely chopped garlic and sliced onion. Sauté until the onion turns golden brown.
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Combine Filling Ingredients: Add the cooled mushrooms and zucchini mixture to the pan, along with additional salt and dried thyme. Cook for another minute, then remove from heat and let the filling cool completely.
Step 3: Assemble and Bake the Puffs
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Preheat the Oven: Preheat your oven to 200°C (about 390°F) and line a baking tray with parchment paper.
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Prepare the Egg Wash: In a small bowl, beat together the egg and milk to create an egg wash. If you prefer to avoid using egg, you can use only milk.
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Roll Out the Dough: Take the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out to a thickness similar to a chapati or roti. If the dough sticks, sprinkle with a bit more flour.
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Cut the Dough: Using a round cutter or a 5-inch bowl, cut out circles from the rolled dough. You should be able to make approximately 13-14 rounds.
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Fill the Puffs: On half of each dough round, place a small amount of grated cheese, followed by a generous spoonful of the cooled filling. Cut small slits in the other half of the dough rounds and then fold them over the filling to create a pocket.
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Seal the Puffs: Using a fork, press the edges of the puffs to seal them securely. Brush the tops lightly with the egg wash or milk wash, and sprinkle sesame seeds over them for added flavor and texture.
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Bake the Puffs: Place the prepared puffs on the lined baking tray and bake in the preheated oven at 180°C (about 350°F) for approximately 25 minutes, or until the puffs are golden brown and flaky.
Serving Suggestions
Once baked to perfection, serve your Mushrooms and Zucchini Puffs warm, accompanied by a side of tangy tomato ketchup and a steaming cup of masala tea. These delightful puffs are sure to be a hit at your tea parties or as a special snack to enjoy with family and friends.
Enjoy your culinary creation and the satisfied smiles it brings!
