Homemade puff pastry is not difficult to make, it is just that it is a time consuming recipe. You need to roll the dough several times with butter placed in the center and every layer has should be chilled in the fridge for some time. It depends on your country and the weather that day, if you feel butter is oozing out from the dough place it back in the fridge or freezer and roll out the dough again. In this recipe Potato filling is a traditional filling, puff pastry is filled with them but you can also fill them whatever filling you like. It is a must along with a cup of tea in the evening. Also a basic recipe like puff pastry is a must in your back pocket.

Ingredients (Makes about 12 patties)

For Dough:

(I have used salted butter for this recipe, but if you can easily find unsalted butter then used that instead of salted butter and add ¼ tsp of salt in the dough)

2 cups of all purpose flour

¼ tsp of lemon juice or white vinegar

¾ cup of cold water

4 tbsp of cold salted butter, for dough

¼ cup of all purpose flour, for dusting

1 cup or 220 g of cold salted butter, for layers

For Stuffing:

1 tbsp of vegetable oil

1 tsp of cumin seeds

1 tsp of crushed coriander seeds

1 inch cube of ginger, chopped

2 green chilies, chopped

1 small onion, chopped

¼ cup frozen peas

1 tsp of red chili flacks

1 tsp of red chili powder

½ tsp of chaat masala

½ tsp of garam masala

1 tsp of salt

3 medium size potatoes, Boiled and cut them in big pieces

1 egg (optional) for the top

Process Potato Patties

Here we divide the whole procedure in three main sections.

For the Dough

In a mixing bowl, add 2 cups of all purpose flour, ¼ tsp of lemon juice and stir. Add 4 tbsp of salted butter, mix well and rub it in the palm of your hands. Now knead it with cold water, add little water at a time with constant kneading. Once dough will come altogether, Sprinkle some flour on surface and knead the dough for 10 minutes. Then roll out the dough in 8X8 inch square, cover it in plastic wrap and transfer the dough into a tray, refrigerate for about 20 minutes to 30 minutes.

In a plastic wrap, place your 220 g of cold salted butter, cut it into cubes place them on plastic wrap and shape them in a rectangle cover it with plastic wrap. Smash it with rolling pin and then roll it and make a rectangle (about 6X6 inches). Place the butter in the freezer section of refrigerator for about 25 to 30 minutes.

After 30 minutes take out the dough, lightly dust the surface with flour. Roll out the dough 2 inches extra from each side, place the butter in the center. Cover it with dough. Brush off excess flour.

Roll it length wise (for about 18 inches size) in the same direction. Roughly mark three equal parts. Fold one third part of the dough in the center and give it another fold. Cover it in same plastic wrap, Place it in a tray and put it in freezer for 15 minutes.

After 15 minutes, unwrap the dough and dust some flour on the surface. Rotate the side of the dough at 90 degrees and start rolling in one direction only, keeping the other side of same length. Again roughly divide it in three parts, fold one-third part in the center and again fold it. Cover it in same plastic wrap and place that in freezer for 15 minutes.

Repeat the same process 2 more times. In the last time roll it in a rectangle and place it in fridge for 2 to 3 hours or overnight. Puff pastry is ready.

For Stuffing

Add vegetable oil in a pan. On medium heat, preheat the oil. Add cumin seeds, crushed coriander seeds, chopped ginger and chopped green chilies. Stir it. Once pieces of ginger get fragrant and turn golden in color. Add chopped onion, stir it and cook them for a minute. Add peas, garam masala, chaat masala, red chili flacks, red chili powder and salt. Mix well and let them cook for 2 minutes. Lastly add potatoes, smash them with the back of your spoon. Mix it well, remove from the stove and let it cool completely.

Assembling Potato Patties

Preheat your oven to 180 degree C/ 350 degree F. Beat one egg in a small bowl (If you don’t want to use egg just don’t use it, use water to close the ends and for the top don’t use anything but I used egg to give golden shiny crust on the top ). Remove the dough from plastic wrap and divide it in two equal pieces. Roll each half in a rectangle and cut it into 6 equal pieces. Take one piece and place about 1 tbsp of filling in the center. Brush some beaten egg on all three sides, close it from each side and gently press it from each side. Place it on a baking sheet lined with baking paper. Fill all the puff pastry pieces with potato filling. Brush the top of each piece with beaten egg. Bake them for about 25 to 30 minutes or until it turns golden in color and serve warm.