Puff Pastry

                                    puff pastry 

    

Ingredients:

•         Refrigerated Crescent Rolls (puff pastry sheet)
•         For stuffing:
•         2 boiled potatoes
•         1 cup cooked Green peas
•         3-4 hot green chilies
•         1 tbsp Garam Masala
•         1 tsp Amchoor Powder
•         1 tsp Coriander Powder
•         1 tsp Fennel Seeds
•         1-2 tbsp Oil
•         For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Turmeric Powder
•         4-5 Curry Leaves
•         Salt to taste
•         2 tbsp (or more) of Melted Butter

Process

1. Peel and mash the potatoes.

2. In a nonstick pan, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Turmeric Powder and curry leaves. Add Fennel Seeds and chopped green chilies. Put steamed Peas. Stir for 1 minute.

3. Then put mashed potatoes, Garam Masala, Coriander Powder, Amchoor Powder and salt. Mix very well.

4. Preheat the oven to 375°F.

5. Unfold each sheet of puff pastry onto a lightly floured surface and roll it out so its about an inch bigger on all sides.

6. Cut each sheet into 4 squares. Brush all the edges with the all purpose flour (Maida) and water mixture which will act as a glue and hold the puff pastry sheet together.

7. Place a dollop of the cooled potato stuffing in the center of each one and shape it in a triangle by pinching the sides and using a fork crimp the sides together to seal them. Make small slits in the center off the puffs with a knife for the steam to escape.

8. Place each puff on the baking sheet lined with a parchment paper and brush the tops with some melted butter and bake these for about 20-25 minutes or until golden brown.