PESTRY DOUGH
INSTRUCTIONS
1. Mix the sieved flour and salt in a bowl. (add sugar if using)
2. Weigh out the butter and divide into 4 amounts.
3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
4. Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
5. Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two-thirds of the rolled out pastry evenly. (see photo).
Fold the pastry into three portions, bringing the end without butter to the center, then folding down the other third. (see photo
Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
8. Repeat steps 5 – 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
Whilst the pastry is resting in the fridge, set your oven temperature to 200C, 400F
First, thaw your puff pastry until it comes to room temperature and becomes soft, for about 30-45 minutes.
Cut the paneer into 1/4 inch small cubes and keep it immersed in warm water for about 10 minutes.
Now add the tomato, salt turmeric powder and saute until the tomatoes turn mushy. Follow it with the listed powders (Red chilli, Garam masala, Coriander, Jeera) and give a quick stir. Add about 1/2 cup of water, stir and turn the flame to low-medium. Cook until the water completely evaporates.
Mean while heat a pan with oil, add the fennel seeds. Once it starts changing color, add the onion and saute for 2 minutes. Then add the ginger-garlic paste and saute until the onion changes to dark brown in color. Onion should be nicely caramelized, but take care not to burn it
By now the raw smell of all the powders would have gone. Drain the paneer from water, add it to the pan and saute for 2 minutes. Take a pinch of kasuri methi, crush it in between your palms and add to the paneer masala. Give a quick stir and turn off the flame.
Leave the prepared paneer masala to come to room temperature. We will move on with puff folding.
Pre heat the oven Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them as shown in pic. Wet the edges with water so that it would stick while folding.
Now take a spoon full of prepared paneer masala and place it at its center. Fold the pastry to form a triangle shape by joining two opposite edges. Seal the edges by pressing with your thumb
Repeat the same process for other pastry. Finally, brush the top with melted butter/ olive oil, which will give the puff a bright golden brown after baking.
Bake them in the pre-heated oven for about 20-25 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.
serve hot with ketchup Enjoy
it looks tuff bt its very easy to make nd tasty too
