Egg Puffs | How to make puff pastry sheets

Well I still have about 7 more recipes to go to complete the baking marathon but H says he liked my puffs the best of all. I am also very happy because the puffs tasted exactly like the ones available in bakery.

While I googled for puff recipes - most of the recipes I saw actually bought the puff pastry sheets from shops and continued with the stuffing and the baking part. So I added it to my list of items for BM. But one day I saw the egg puffs making video in vahrevah site and was spellbound. I understood that making the puff pastry sheet is easy but time consuming. So I thought of doing it from scratch - after all I am a foodie blogger - need to try out things before blogging...

I saw 2-3 videos of making these puff pastry sheets and found out that there are many ways. I chose one which was suitable for me. This is a little time consuming process so you need a lot of patience but the outcome is awesome!!!

Ingredients:

All Purpose Flour - 250 grams

Baking soda - 5 grams

Sugar - 10 grams

Water - 130 ml

Lemon juice - 1/2 tsp

Butter - 150 grams

Boiled eggs - 2

Pizza sauce (onion + tomato) - 4 tsp

Salt - as per taste

Pepper powder - 1 tsp

Method:

Take a bowl add all purpose flour, salt, sugar, lime juice and water, make it into a stiff dough, add 15 g of butter and knead it well, then it rest for 15 minutes.

I took my baking tray and used the reverse side of it to roll the dough since I wanted a metal surface which later I kept it in fridge.

Sprinkle some flour on the tray. Roll the dough like a ½ inch in thick sheet, apply the butter up to ¾th part of the sheet and sprinkle the dry flour, and fold like a envelope into 3. Cover it with a wet cloth.

 





Refrigerate this folded dough for about 10 minutes. This is done so that the butter does not melt away.
Repeat the same process for another 3 times.

Now take out the tray and apply the butter on the sheet and fold like a book, cover it with a wet cloth and put it in the fridge for another 10 mins.


 


Repeat this another 3 times.

Now take out the tray and roll the dough into a big rectangular sheet.

Cut the sheet into length wise and make small rectangular sheets.

Take 4 small sheets, Add one spoon of onion-tomato paste in each of them. Add salt and pepper powder to the center of the square and place one half of a boiled egg on the top. 

 

Fold two corners to the center, gently press with your fingers to seal. You can make any shape you want. Brush the top with milk. Place the puffs on the baking tray and bake it for 220 degree centigrade for 20 minutes. Serve hot.

Note:

The more times you fold and spread the sheet and refrigerate, the more layers you will get.

The puffs can be made into any shape. I also wanted the egg to be seen like the vahrevah chef told.

I have frozen the remaining sheets. Will talk about it in another post.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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