Last time when I made the yummy veg Puff, I used the ready-to-use pastry puff sheet which I brought from Safeway and it costed me $6. It was way to costly for me, so I decided to try it at home. I searched few online recipe sites and recipe books and all of them were consuming too much time and butter(around 3 days and also the process was so complicated that i skipped reading the recipe after few paragraphs).
Now, when I have started cooking myself, I try to reduce the quantity of oil or butter I am supposed to use in any recipe. When I made this pastry puff at home, I was thinking to experiment this with less butter and trust me, It was much better than ready-made one.
I make plain parathas for my son everyday, thats how I got the idea to try this thing.
Ingredients(For 4 pastry puffs):
1. Maida/All -purpose flour – 2/3 cup
2. Unsalted Butter -1/2 stick (2oz), chilled
3. Salt to taste(1/2 tsp)
4. water – to knead, (around 1/2 cup)
1. cut the butter stick horizontally into half. Now cut this half stick into three slices.
2. In a large bowl, add flour, salt and 1 butter slice. It should not be kept at room temp, and should be chilled at moment. Using hands, starts mixing butter into flour.
3. Add water and knead the flour into dough. Keep the dough at room temp for 10 mins.
4. Now once your dough is ready after 10 mins, start rolling it using a rolling pin, giving a rectangular shape. Once its around 1/3′ thick, place the butter slices in center and fold it from all four sides covering the butter slices. Press it using hands gently and start rolling again with the pin. Once again, when its around 1/3′ thick, fold it from all four sides and press gently with your hand. Place this in freezer for 15 mins.
5. AFter 15 mins, take the dough out and start rolling again with pin. Again make 1/3′ fold it from all four sides and again fold it. This process with help make the flakes in puff. Place it again in freezer for 15 mins.
6. Repeat the process for around 4-5 times, or you can say you have to fold it again and roll it atleast 8 times. After every 2 times you roll it, place it in freezer for 10-15 mins. I kept it for 15 mins because the butter started melting down as soon as it a roll it once. Also, dont forget to sprinkle some DRY FLOUR every time you find it sticky.
7. Now for last time, roll it, make it around 1/4′ thick, cut into 4 pieces and your sheets are ready to use now.
It was much better than the readymade ones because, it costed me less and it consumed less butter. It was not looking too much flaky from outside when I baked my puffs, but when I took the first bite, it was very falky from inside. I assume that might be because I used less butter. Also, I never like too falky puffs. So this one is perfect for me.