Yes, I would like to call it very crisp, Puff Pastry. because they have thin, delicate, buttery layers.
And I choose Yam filling, but you can play around with the stuffing according to the your choice of ingredients and taste.
These college canteen favorites took me back to nostalgic college days ,
Relive the memories ( filled with laughter, joy and friends in the canteen,and those fights for last bites).
Puff pastry has a reputation ( difficult to master ),
Making a puff pastry from scratch, is time consuming process as it requires over night refrigeration.
So I tried these vegetarian puff with store bought frozen puff pastry sheets,
which gave me a ease, and I got thin crispy layers,which were as tender as a traditional pastry.
The ultimate achievement was, distributing the butter evenly in the sheets through out the dough.
Yam(suran , jimikand) stuffing gives it a unique and interesting texture.
Yam does not look very appetizing but is highly nutritious vegetable,and can be used to make many tasty dishes.
Choose the yam that are firm and do not have any cracks, bruises or soft spots.
While peeling never forget to oil your hands, or it will give a itch on the hands.
Peel the bark looking skin and use lot of clean water, thoroughly wash before use.
I served these Puffs with my home made curd dip, which adds on the flavor.
This dip is very easy to make and turns out very handy with many dishes.
Make it and keep it in the fridge.
[recipe title=”Very Crisp Puff Pastry with Yam Filling” servings=”4-6″ time=”1hr 30mins” difficulty=”easy”]
INGREDIENTS FOR PUFF PASTRY
1.Sheets for the puff pastry (spring roll sheets)
2. 50 gm of melted butter
INGREDIENTS FOR FILLING
1.500 gm of Yam boiled and diced
2. Half cup of boiled peas
3.one big onion finally chopped
4.1 tablespoon of finally chopped garlic
5. 1 tablespoon of finally chopped ginger
6. One forth cup of chopped cashew nuts
7.One forth cup of raisins
8. Chopped coriander
9. Finally chopped green chilies ( according to the taste )
10. One teaspoon of Garam masala
11. salt to taste
12. Oil to saute
INGREDIENTS FOR CURD DIP
1. Hung curd 1 cup
2. Half a lemon
3. One clove of garlic
4. Salt to taste
5. 2 tablespoon of sugar
6. One tablespoon of dry mint
FOR PASTRY PUFFS-
To prepare the filling cut the yam and wash thoroughly in cold running water. Cut the pieces
and boil them. Once tender drain out all the water,
In a non stick pan, add some oil and put in chopped onion,chilies,garlic and ginger till translucent.
Now add the boiled yam and cook it for all most 10 minutes,
Add in salt and garam masala. Cook it for some more time.
Then add the boiled peas and cashew nuts and raisins.
Remove from the heat and add fresh coriander, this keep the flavor and color fresh.
Let the mixture cool properly before filling in the pastry.
For the pastry sheets, it is a good idea to take them out of the fridge an hour before use,
and that makes it easy to work with. Always keep them covered as they have a tendency to dry.
Keep one sheet on a clean surface and brush a thin layer of melted butter on it,
place the second sheet on top, brush the melted butter again, cover it with the third sheet.
Place the filling on one side of the sheet , fold in from the sides first, then roll the rest
with a tender hand , make sure to seal the end with a little water. so the filling will not fall out.
Put the puffs on a baking tray and bake for 10 minutes at 200*c, or till you get the required color.
If you have to make many puffs at one time,You can roll the puffs before hand and keep them.
Bake them when required, make sure you cover the rolled puffs with a
slightly dump kitchen towel,or they will dry out on top.
METHOD FOR THE CURD DIP-
Whisk the hung curd so there are no lumps left. Add in sugar, mint, salt and squeeze
the lemon juice in. Crush the garlic clove very finally and mix it to the curd mixture.
Do balance the sugar and salt ratio according to the taste.
Serve them very – very hot with your beautiful smile.