Ingredients
Scale
- 1 sheet of frozen puff pastry (I used Pepperidge Farm brand), thawed
- all purpose flour, for dusting
- water, for sealing the pastry roll
The Filling (see Variations)
- 1 large baking potato (Idaho or Russet potato recommended), boiled, peeled
- 1 small onion, diced
- 1 large garlic clove, minced
- ½ inch piece of ginger, peeled and minced
- 1–2 tbsp neutral oil (canola, sunflower, corn, vegetable)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 pinch asafetida
- salt, to taste
- 1 tsp regular Indian red chili powder (optional – use ½ tsp or less if you prefer milder flavor)
- 1 tsp garam masala
- 8–10 sprigs fresh cilantro/coriander leaves, chopped, divided
Instructions
Making the Filling
- Mash the boiled potatoes slightly, leaving them a little chunky.
- Heat oil in a deep sauté pan. Add mustard and cumin seeds along with the turmeric powder and pinch of asafoetida. When the seeds splutter, add the onion along with ginger and garlic and sauté for a few minutes till the onion is translucent.
- Season with salt, red chili powder and garam masala. Give it a quick stir and let the spices bloom for 30 seconds.
- Then add the mashed potatoes, mix well and adjust seasonings. Add a little water, if it’s too thick and cook covered on low heat for about 5 minutes.
- Take it off the heat and mix in the chopped cilantro, reserving some to garnish the baked pastries. Let it cool completely before using as a filling.
Making the Pastries
- Preheat the oven to 400°F/200°C
- Unroll the thawed puff pastry sheet along with its wrapping parchment paper onto a flat, working surface. Sprinkle some all purpose flour on the top and spread it with your palm to ensure the pastry is well dusted with it.
- Using a rolling pin, roll out the puff pastry sheet to even out any cracks and thin out a bit.
- Spoon the filling in the shape of a 2-inch thick log, placing it in the bottom 1/3 section of the sheet, about 2-3 inches from the bottom edge.
- Using a pastry brush or with your fingers, wet the sections of the pastry sheet around the filling with a thin and even layer of water.
- Lift the bottom edge of the puff pastry sheet, separating it from its wrapping parchment paper and fold it over the filling. Then continue to roll the pastry sheet over till you reach the other edge. Press gently to ensure the pastry is sealed properly.
- Wrap the stuffed puff pastry roll back into its wrapping parchment paper and pop it in the freezer for 10-15 minutes. (See Notes)
- Pull the roll out of the freezer and place it on the working surface. Using a knife, cut the stuffed pastry roll into half and then, cut the halves further into halves and then further into other halves, resulting into 8 1-inch thick pieces.
- Separate each piece and using your fingers, push the filling down and reshape the pastry roll into a round shape.
- Transfer to an aluminum foil or parchment paper lined baking sheet and bake in the oven for 20-25 minutes till they are golden brown.
- Transfer to a serving platter, sprinkle chopped cilantro/coriander leaves and serve immediately.
Keywords: Baking Recipes, Puff Pastry Recipes
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