Crispy & Flaky Hot Puffs

Something to please everyone ~ Crispy & Flaky Hot Puffs

We Indians love snacking especially when we sip our evening tea; okay not only then but anytime of the day as long as it is served fresh & hot and puff is definitely one of the favorite snack. It is very easy to prepare and is an instant hit. Of course, when I say it is very easy to make it is because I used Peppridge Farm’s Puff pastry sheets that you find in the frozen aisle. You can also make the pastry shell from scratch but it requires a little extra timing and planning. You can check out the details on how to make from scratch here. Recently, my friends threw a snack party and all I had to do was make the filling and stuff it into the pastry sheets. Then, when the party started, I baked them in the oven for a fresh, hot, flaky puffs. So, give it a try. Your imagination is the limit for the filling.

Recipe: (Makes approx. 12)

4 medium size aloo
1/2 cup thawed mutter
2 tsp red chili powder or per taste
1 tsp garam masala powder
1 small bunch of dhania (herb) finely chopped
2 tsp amchur powder or per taste
1 – 2 green chili finely chopped or per taste
Salt per taste

Thaw the pastry sheets to room temperature. Boil aloo and mash. Add mutter and all the above ingredients and mix well. Taste & adjust seasonings.

Aloo filling for the puffs

Cut the pastry sheets into 3 equal parts. Take a handful of the filling and place it on the sheet a little away from the center as shown below so that the other loose end can be folded easily.

Filling on the puff pastry sheet

Wet your fingers and apply water all around the corners of the sheets. Now fold the loose end of the sheet and press it against the corners. If there is too much filling it might come out of the sheet, so make sure to use just enough.

Unbaked puff pastry sheets with filling

If needed you can brush the outside with some oil, I did not. Bake it in a 375F for about 15 mins or until golden brown. Serve hot as is.

Fresh & Hot from the oven ~ Puffs