puff pastry recipe

Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that&#039;s something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I&#039;ve stayed true to traditional Samosa filling, so there&#039;s a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!

Vegetable Samosa Pie

vegetable oil

black mustard seeds ((Note 1))

tsp cumin seeds ((Note 2))

fennel seeds ((Note 2))

curry leaves (, fresh (Note 3))

tbsp garlic (, finely grated)

tbsp ginger (, finely grated)

onion (, finely chopped (brown, white, yellow))

turmeric powder

tsp curry powder ((Note 4))

tomato paste

tomato

zucchini

carrot

cauliflower

tsp black pepper

salt

water

green peas *

puff pastry ((Note 5))

egg (, lightly whisked)

yogurt

Coriander/cilantro leaves (, option (decorative only, pictured))

Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.

Drain, mash and set aside.

MASHED POTATO:

Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!

Curry leaves: Then add curry leaves and stir for 15 seconds.

Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.

Tomato: Add tomato paste and tomato, cook for 30 seconds.

Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.

Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.

Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it&#039;s simmer gently).

Cook &amp; reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.

Add mash: Remove from stove. Add peas and potato, mix through well.

Taste: Taste and add more salt and pepper if needed.

Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).

FILLING:

Preheat oven to 180°C/350°F (all oven types).

Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don&#039;t blind bake here - see Note 5)

Fill with Filling - slightly mounded is fine.

Fold in the corners of the puff pastry sheet.

Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).

Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!

Egg wash: Brush with egg, cut a 2cm / 1&quot; cross in the middle (to let steam escape).

Bake 50 to 60 minutes, until the top is very deep golden and flaky.

Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

ASSEMBLY &amp; BAKING:

10 Minute Homemade Puff pastry, fast and easy,  flaky and buttery, better than store bought. The perfect dessert, just add the filling.

10 Minute Homemade Puff Pastry + Recipes

FOR THE PUFF PASTRY

butter

water ((118 grams))

salt**

all-purpose flour ((260 grams))

- 1 pear sliced (not too thick/firm but ripe)

walnuts ((30 grams))

mini chocolate chips ((45 grams))

shredded cheese fontal

Parmesan Cheese ((25-50 grams))

Italian Parsley

brown sugar

cinnamon

apple peeled,

Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).

On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).

Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).

10 MINUTE PUFF PASTRY

Pre-heat oven to 375° (190° celsius)Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm).  I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.

Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes.&nbsp; Unwrap and slice with a sharp knife into 1/4 inch slices.&nbsp; Place on prepared cookie sheet, brush with the egg wash and sprinkle with more cheese, bake for approximately 15-20 minutes or until golden.&nbsp; Serve immediately.&nbsp;

HAM &amp; CHEESE ROLL UPS

Roll the remaining dough into a large circle, make 8-10 triangles.&nbsp; Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips.&nbsp; Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden.&nbsp; Let cool then dust with powdered / icing sugar.&nbsp; Enjoy.

PEAR, WALNUT &amp; CHOCOLATE CRESCENTS

In a small bowl mix together Parmesan cheese and chopped parsley, set aside.&nbsp;Roll (1/2 or 1/3) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top,&nbsp; brush with the egg wash and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. &nbsp;Bake for approximately 20 minutes or until golden. &nbsp;Eat warm. &nbsp;Enjoy!

DOUBLE CHEESE TWISTS

In a small bowl toss together, sliced apples, brown sugar and cinnamon.

Roll out the&nbsp; dough into a large rectangle or square 1/8 " thick, then cut into 6-8 squares. &nbsp;Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. &nbsp;Fold over and seal. &nbsp;Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.

APPLE CINNAMON FILLING

In a small bowl beat together the egg and water.

EGG WASH

Air Fryer Pigs In A Blanket featuring puff pastry as the breading. This is a kid-friendly lunch recipe that they might ask for seconds.

Air Fryer Pigs In A Blanket

hot dogs (I used Hebrews National)

puff pastry

Salt for sprinkling on top (optional)

Start by preheating your air fryer to 325...

Start by preheating your air fryer to 325 degrees. 

Defrost your puff pastry as directed on the...

Defrost your puff pastry as directed on the package. 

Now you will take a hot dog and...

Now you will take a hot dog and cut it in half. I use this as a guide to know how large to cut out to roll my hot dogs.

You want the square to be close in...

You want the square to be close in size of hot dogs. 

Take your hot dog half and start rolling...

Take your hot dog half and start rolling at one end of puff pastry, grab other parts of dough and repeat with other slices of hot dog. 

Place on your rack for air fryer oven...

Place on your rack for air fryer oven or place on parchment paper on counter. Repeat until all the hot dogs have been wrapped. 

Once all are wrapped place on air fryer...

Once all are wrapped place on air fryer rack or in basket. Make sure not to overlap. 

Now you will cook in air fryer for...

Now you will cook in air fryer for about 8-10 minutes. At this time check to make sure they are not overcooked. 

Cook your puff pastry hot dogs until the...

Cook your puff pastry hot dogs until the party is golden brown and cooked through. Depending on the brand and model of air fryer will vary in cooking time. 

Sprinkle with a little salt on top of...

Sprinkle with a little salt on top of the puff pastry pigs in a blanket when done if you would like.

Quick and easy, this homemade Puff Pastry is made with simple ingredients and is much tastier than homemade.

Puff Pastry

unsalted butter (cold (227 grams))

all-purpose flour ((240 grams))

Tbsp sugar ((12 grams))

tsp kosher salt ((2 grams))

8-10 Tbsp cold water ((120-150 mL))

Place butter in the freezer for 10 minutes.

In a large mixing bowl, whisk together flour, sugar, and salt.

Grate the frozen butter into the flour. (Dice the remaining end of butter that you can’t grate.) Toss the butter into the flour mixture with your hands until well coated.

Drizzle 6 tablespoons of water over the mixture and fold the mixture together until it clumps together. Continue adding water a tablespoon at a time until a loose and crumble dough forms. (It should hold when squeezed.)

Gently knead the dough a few times in the bowl until a cohesive mass is formed. Shape into a ½-inch thick square and wrap tightly in plastic wrap. Chill for 1 hour.

On a lightly floured surface, roll the chilled dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees. Repeat rolling, folding, and rotating 3 more times.

Fold back into thirds, wrap tightly, then chill for at least 2 hours or up to 2 days, or placed in a freezer bag and freeze for up to 2 months.

Flaky and buttery, this homemade Puff Pastry is shockingly easy to make. Made with only five simple ingredients, you can have a high-quality, melt-in-your-mouth puff pastry in no time.

RECIPE: https://preppykitchen.com/puff-pastry/

Puff pastry, also known as pâte feuilletée, is a flakey pastry made by laminating dough. Frozen sheets of puff pastry are easy to pick up at the store, but after trying this quick homemade puff pastry recipe, you’re never going to want to go back to store-bought. While it does take a little bit of elbow grease, homemade puff pastry just cannot be beaten. Thanks to the quality of ingredients used, you can really taste the difference when you make puff pastry from scratch.

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Puff Pastry Recipe

Mince pies made with flaky puff pastry are really special, but rather time consuming. For a slightly quicker version, give this rough puff pastry recipe a go before filling with your choice of mincemeat. This recipe is by Anna Higham, head of bread and pastry at Lyle’s and Flor.

Demerara rough puff pastry mince pies

butter, very cold, cubed

plain flour, plus extra to dust

sea salt flakes

milliliters ice-cold water

demerara sugar, plus extra to sprinkle

free-range egg, beaten,

½ batch https://www.deliciousmagazine.co.uk/recipes/traditional-mincemeat/traditional mincemeat

You’ll also need…

Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.

Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.

Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the centre, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.

Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight (see Make Ahead).

Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.

Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.

Heat the oven to 200°C/ 180°C fan/gas 6. Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’ve wonderful with a scoop of clotted cream.

Homemade Breakfast Hot Pockets are fast, easy and perfect for busy mornings. Fluffy scrambled eggs, crisp bacon and cheddar cheese are wrapped in flaky puff pastry and baked until golden. Freezer-friendly and easy to grab &#039;n go!

Homemade Breakfast Hot Pocket

unsalted butter

eggs

milk (any kind)

Salt and pepper (to taste)

(17.3 ounce) frozen puff pastry (thawed)

bacon (chopped)

cheddar cheese

Garlic powder for topping (if desired)

Preheat oven to 400°F. Line two large baking pans with parchment paper or lightly grease with cooking spray. Set aside.

Melt butter in a large skillet over medium heat.

In a medium bowl, whisk eggs, milk, salt and pepper. Pour into buttered skillet and cook until scrambled. Set aside.

Line your counter with a sheet of parchment paper; or lightly flour counter or other flat surface so puff pastry doesn&#039;t stick. Gently unroll both sheets of puff pastry and cut both rectangles into four squares (so you end up with 8 squares total). 

Evenly distribute scrambled eggs onto the bottom half of each sqaure, followed by chopped bacon, and shredded cheese. Fold the top part of each square over the filling and press down with a fork to crimp the edges shut. Lightly pierce the top of each pocket with a fork to let steam escape. Set aside.

In a small bowl, add egg and water. Gently whisk to combine. Brush tops of pockets with egg wash. Sprinkle garlic powder on top for extra flavor, if desired. Bake for 15-18 minutes, or until pockets are golden brown.

Top 7 puff pastry recipe recipes from across the web

The most viewed puff pastry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 7 puff pastry recipe recipes from across the web

The most viewed puff pastry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Samosa Pie

10 Minute Homemade Puff Pastry + Re...

Air Fryer Pigs In A Blanket

Puff Pastry

Demerara rough puff pastry mince pi...

Homemade Breakfast Hot Pocket

Reuben hand pies recipe

The most viewed puff pastry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine