Superbowl party recipes 3, Savory Pastry puff mini-bites

Superbowl party recipes 3, Savory Pastry puff mini-bites

Puffs were a everyday thing when we were in India. I am sure many can relate to that. When in college, going out with friends, going to bakery, eating puffs, burgers, cutlets, pani poori, bhel, chaat and pastries...hmmm those memories....

After coming here and seeing the puffs don't mean the same as the ones in India, I am sure everyone started experimenting with the pastry puff sheets. Well I did too. Making puffs with these ready-made sheets is not only easy and they do taste good too. Only thing I feel that the texture is little soft and is not as crispy as they are in India. But still something is better than nothing.

I make puffs out of the pastry sheets from time to time. Curry puffs, egg puffs and chicken puffs are something that I make. Out of one pastry sheet I get about 6 puffs. So these are kind of big. For the Superbowl party I wanted something small like finger food. Keeping that in mind I made these mini-bites.
I made them once before so this was the second time I was making them. They suited the purpose of finger food :) for all that I cared...and a lot of pieces out of 2 sheets works out better too..cutting out the time.

Ingredients:

1 box of Pillsbury Pastry puff sheets (1 box contains 2 sheets, found in the frozen section, has to be thawed at room temperature for 40 min. minimum)
little bit all purpose flour (maida) for rolling the sheets out

For Filling:

1 large onion chopped lengthwise (julienned)
1 small cabbage head shredded
1/2 cup chopped carrots
1 tbsp ginger-garlic paste
1/2 cup peas
1 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste
1 tbsp oil

Method:
For curry filling:

In a pan, heat oil and add chopped onions. Saute until translucent. Add ginger-garlic paste and saute. Now add the chopped carrots and peas. Fry for couple minute with little salt. Then add the shredded cabbage and saute again. Now add the chilli powder, turmeric, and garam masala and some more salt. Saute until everything is cooked properly. Remove from heat and cool.

Assembling the pastry puff:

Pre-heat oven to 375 degrees F.
When the puff sheet is thawed, remove slowly and cut into 3 parts (its usually folded into 3 parts, so I cut along the lines into 3 equal parts).
Put some flour on the rolling pin and the board and roll out 1 cut part little bigger than it actually is, like if its 3 inches wide, make it 4 inches wide, not much just a little.

Now put the filling in the center and dab water on one long edge of the sheet. Fold the other end over to tuck inside and the water dabbed edge covering it and sticking it together. Now cut it into desired size pieces. I cut it into 1-1 1/2 inch size pieces.

Lay them on a baking sheet lined with aluminium foil and bake at 375 degrees until they brown on the top. It takes about 15-20 min. Serve hot with ketchup or spicy tomato sauce. Enjoy!!! :)

Tip: Let them curry filling cook fully with no more water left in the pan and also let it cool completly before assembling it, otherwise it can make the puff sheet soggy and the sheet will not bake into many layers.
If you have any leftover curry, use it in a sandwich!!! :)