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To begin with, sorry for the sudden absence from this space. I am so elated by the considerate inquiries from my blog buddies. It was totally an unplanned break but things are fine at my end. Thank you very much everyone for your love!
Do you remember the after-school snacks you had in your childhood. Ah! those are cherished memories aren't they? Well, anything involving food is a cherished memory or most (not all) of the cherished moments can be related with food. Coming home after a tiring day at school, wash up and dig in something to munch on with a glass of milk. Mostly it would be home-made goodies like kozhukattai, sundal, sandwich but occasionally dad would buy hot samosas and puffs from the bakery on his way back from work. I tried to reproduce the bakery flavors with this recipe.
Ingredients:
Puff Pastry Sheet - cut into 3x5" pieces - 5
Onion - 2 cups - thinly sliced
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Dry Mango Powder/Amchur powder - a big pinch
Salt - to taste
Oil - 1 tbsp
Milk - for brushing
For Veg Puffs filling:
Carrots - chopped fine - 2 tbsp
Frozen green peas - 2 tbsp
For Egg Puffs filling:
Egg - 1 - hard boiled - sliced in half
Oil - 1/2 tsp
Turmeric powder - a pinch
Method:
Thaw the puff pastry sheet to room temperature for 45 mins and cut into pieces. Preheat the oven to 430F. Line a baking sheet with parchment paper. Add the remaining oil and add the sliced onions and saute until it turns golden brown, about 15 to 20 mins in med-high heat. Add salt, chilli powder, coriander powder, garam masala powder and amchur powder. Saute until the masalas incorporate in the onions. When done remove half of the onion mixture and set aside to cool.
For Veg Puffs:
In the remaining masala in the pan add the peas and chopped carrots with 1 tbsp of water. Saute for 2 mins until the vegetables get cooked. To assemble in one sheet place about 2 tbsp of mixture and apply water on the edges. And fold over to form a purse. Press the edges tightly so that the filling doesn't ooze out.
For Egg Puffs:
Heat 1/2 tsp of oil in a pan with turmeric powder and roast the halved eggs for about 10 seconds on each side. To assemble, in one sheet place about 1 tbsp of the (reserved) onion masala and place the egg cut side down. Bring together two opposite ends and seal together by applying little water.
To Bake:
Place the prepared puffs on the baking sheet and brush with milk on the top. Bake for 20 mins. Serve warm with tomato ketchup.
Note: Play around with the spice powders for varied flavours.
Sending this to Serve It - Savory-Baked event by me and Denny, To Vardhini's Bake Fest and also to Srivalli's Snacks Mela.
Do you remember the after-school snacks you had in your childhood. Ah! those are cherished memories aren't they? Well, anything involving food is a cherished memory or most (not all) of the cherished moments can be related with food. Coming home after a tiring day at school, wash up and dig in something to munch on with a glass of milk. Mostly it would be home-made goodies like kozhukattai, sundal, sandwich but occasionally dad would buy hot samosas and puffs from the bakery on his way back from work. I tried to reproduce the bakery flavors with this recipe.
Puff Pastry Sheet - cut into 3x5" pieces - 5
Onion - 2 cups - thinly sliced
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Dry Mango Powder/Amchur powder - a big pinch
Salt - to taste
Oil - 1 tbsp
Milk - for brushing
For Veg Puffs filling:
Carrots - chopped fine - 2 tbsp
Frozen green peas - 2 tbsp
For Egg Puffs filling:
Egg - 1 - hard boiled - sliced in half
Oil - 1/2 tsp
Turmeric powder - a pinch
Thaw the puff pastry sheet to room temperature for 45 mins and cut into pieces. Preheat the oven to 430F. Line a baking sheet with parchment paper. Add the remaining oil and add the sliced onions and saute until it turns golden brown, about 15 to 20 mins in med-high heat. Add salt, chilli powder, coriander powder, garam masala powder and amchur powder. Saute until the masalas incorporate in the onions. When done remove half of the onion mixture and set aside to cool.
For Veg Puffs:
In the remaining masala in the pan add the peas and chopped carrots with 1 tbsp of water. Saute for 2 mins until the vegetables get cooked. To assemble in one sheet place about 2 tbsp of mixture and apply water on the edges. And fold over to form a purse. Press the edges tightly so that the filling doesn't ooze out.
For Egg Puffs:
Heat 1/2 tsp of oil in a pan with turmeric powder and roast the halved eggs for about 10 seconds on each side. To assemble, in one sheet place about 1 tbsp of the (reserved) onion masala and place the egg cut side down. Bring together two opposite ends and seal together by applying little water.
To Bake:
Place the prepared puffs on the baking sheet and brush with milk on the top. Bake for 20 mins. Serve warm with tomato ketchup.
Note: Play around with the spice powders for varied flavours.
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