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Folding and rolling puff pastry dough. Remove the rough dough from the fridge and place it on the sprinkled work surface. Sprinkle some flour on the dough also. Now gently roll the dough in one stroke downward. If any piece of dough comes out, then stick it back to the dough. Make a 20 inches by 8 inches rectangle.
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The filling is made with boiled potatoes, peas, dried mint leaves, garam masala powder, turmeric powder, fennel seeds, coriander powder, chili powder, and cumin powder. Perfect buffet food for a party! To see the recipe in full, simply click on this link. 11. Puff Pastry Gujiya Bites Recipe From Cook With Manal.
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Step 4: Bring the corners together to form a pocket. Seal the sides completely (images 7 and 8). Step 5: Brush egg white on the top of the puffs. Repeat with the rest of the sheets (images 9 and 10). Step 6: Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (images 11 and 12).
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Puff Pastry: Puff pastry is made from layers of dough and butter that are baked to create a light and flaky texture. You can find rectangular pastry sheets or individual squares in the freezer section of most supermarkets. Oil: Use any clear oil like olive or avocado to sauté the filling. Cumin seeds: Commonly used in Indian cooking, cumin seeds provide a warm, earthy flavor to the filling.
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Assembling Bombay Masala Puffs. 1) Roll out the puff pastry sheet into a rectangle. 2) Using a sharp knife, cut puff pastry into 20 even squares. 3) To assemble, press the puff pastry squares into a mini muffin tin. 4) Spoon 1 tsp of cooled potato filling into each pastry shell, then top with some shredded pepper jack cheese.
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Also, preheat the oven to 400 degree F. For making one puff, take the square and roll it using a rolling pin. Apply egg wash to the 4 sides of the sheet (on the side facing up). Add the chicken masala filling in the center of the sheet. Fold the pastry sheet into a triangle carefully.
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Heat oil in a pan. Add cumin seeds and let them sizzle for few seconds. Add finely chopped green chilli and sliced onions to the pan and keep stirring until onions are translucent. Add ginger-garlic paste and stir for a minute. Now add chopped tomato, salt, cumin powder, turmeric powder and coriander powder.
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Sprinkle little salt and mix. 2) Cook till onions become soft and light pink in color. 3) Then add carrot, peas, and potatoes. 4) Also, add all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt. 5) Mix well and mash few potatoes while mixing.
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Grease it with oil to prepare for baking. Cut into pastry sheets to rectangles as shown in the picture. Arrange those in the baking sheet. Keep 2 tablespoon of filling in one side of the rectangle and fold to cover the stuffing. Brush the puffs with oil or ghee. Bake for 15-20 mins, until golden brown in colour.
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First Round. Roll out the dough into a rough rectangle shape to about 1/2 inch thickness. The dough will be tough, so use a little muscle to roll it out. If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky. Ensure you dust off any excess flour.
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Directions. Heat oil in a saucepan over medium heat. Add cumin and mustard seeds. Cook until they sizzle and crackle. Add Hing (Asafoetida), curry leaves, green chilis, and ginger-garlic paste, and mix on low heat for ~30 secs. Add turmeric, red chili powder, and garam masala. Stir in peas, corn, and carrots.
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2. Pressure cook small potato with water enough to immerse all potatoes and lots of salt. 3. Just for one whistle in medium flame in such small pressure cooker. 4. Once done, cool down and peel it. 5. Meanwhile heat a pan with oil. Add sliced onion with a lavish sprinkle of salt.
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For the filling. In a pan, add oil and switch on the flame to medium. Once hot add in green chilies, all the veggies, ginger, garlic paste and saute for a minute. Now add in the masalas, water. and saute for 5 seconds. Cover and cook for additional 30 seconds. Put in the mashed potatoes, salt, mint, and amchoor.
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Carbohydrate (29.5g) Sugar 5.8. Fat 28.1g. How to Use. Thaw and Just unroll our puff pastry sheet, cut it to your desired shapes & sizes. Fill it with your stuffing and bake for hot and yummy puff pastries. Need Oven to use the Puff Pastry Sheet. Other Product Info. EAN Code: 40083434.
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Cook the ginger for 1 minute or so until it starts changing color. 3- Then add the chopped onion and cook for 2 minutes until it softens and becomes translucent. 4- Then add in the steamed veggies and stir. 5- Add the salt and then add the spices- garam masala, amchur, turmeric, and red chili powder.
