Ingredients

• For pastry dough :
• 225 g - refined flour ( maida )
• 170 g - ghee
• 1 tsp - lemon juice (or 1 tsp - vinegar)
• 1/2 tsp - salt
• 110 ml - ice cold water, to mix
• Extra 1 cup - flour
• 1 - beaten egg
• Filling - as desired

How to Make Homemade flaky puff pastry and Vegetable Puff

• Sieve flour and salt.
• Rub in 30 g ghee with flour and make a well.
• Take about 110 ml cold water, add lemon juice or vinegar in it and pour into the well.
• Knead into a soft and smooth dough, adding more water, if necessary.
• Keep the dough covered, with a wet cloth, for 30 minutes ( The dough should be kept in the fridge during summer ).
• Cream the ghee, in order to make it smooth and free from lumps.
• Divide the remaining ghee into 3 parts.
• Roll the dough into a rectangular shape, making it as big as possible.
• Use plenty of dry flour to avoid stickiness.
• Put one part of the ghee on 2/3 rd part of the rolled dough, leaving 1/3 rd of the surface without any fat.
• Fold into 3, folding the empty side first. Wrap in a grease proof paper and then in a wet cloth. Keep in the refrigerator again, for 20 minutes.
• Take out from refrigerator and roll it out into a rectangular shape.
• Apply the second lot of ghee, on 2/3 rd of rolled dough, as before. Fold in the same way and keep aside.
• Repeat this process again, with the third lot of the ghee ( This will be the third rolling with the ghee).
• Roll again once more, into rectangular shape and fold into 3 without using any ghee.
• Keep to rest in the fridge, for at least 1 hour. Then it is ready to use. This type of dough is called flaky pastry dough.
• Final procedure :
• Now roll out the flaky pastry dough, into rectangular shapes 1/4 inch thick and cut out 5 inch wide long strips.
• Place the desired filling, in the centre of each strip.
• Apply water on the edges and fold into 2, to corner the filling.
• Cut this strip into equal portions.
• If you want to make the puff into rectangular shape, roll the dough in square shape 3.5 inch x 3.5 inch.
• Keep the filling in the centre, apply water on the edges, fold and lightly coat with a beaten egg.
• Preheat oven ( OTG ) at 450 degree F or 230 degree C.
• Place these puffs in a Bain Marie. Bake first at 230 degree C or 450 degree F, for about 10 minutes. Take out.
• Cool for 15 minutes and bake again at 180 degree C for about 20 to 25 minutes or till the puffs are golden brown.
• Recipe Courtesy: Niya's World