Monday, September 14, 2009

Egg and Vegetable Pattice/ Puff

I have been a big fan of Puff or Pattice as some call address it. Finally one sunny bright day I motivated myself to try these though I must confess I am an amateur when it comes to Baking. The Chip n Dip Crystalware was a gift to Konkani Foodie by a dear one, V. Thanks V for the kind gesture. Konkani Foodie thanks you for this and you can rejoice seeing the Puffs adored and nestled in the crystal ware.

The Veg Puffs were layers and layers of refined flour baked to perfection with green peas, chopped beans and onions in spices. The only difference being Egg Puff's had half a egg neatly sandwiched with the masala. Even to this date when I visit Goa, I make it a point to go to Babaji's and sample the long forgotten taste of this crispy baked Puffs. In Goa & Bombay, they are known as Pattice. Some of the bakers and confectioners in Goa sell their finest Pao (Bread), Pattice (Puffs), Cookies and Cakes.

The flavours were nice and well mingled. I recommend anyone using Pepperidge Farm Puff Pastry sheets for good puffs. The puffs are crispy, nicely browned and tasty.

Cooking time ~ 30-40 minutes

Preparation time ~ 10 minutes
Serves ~ 2 individuals

Puff Pastry sheets - 1 (makes 6 Puffs) ~ Pepperidge Farm Puff Pastry sheets
Water - for sealing the sheets

For stuffing:
Onion (finely chopped) - 1/2 cup
Green Beans - 1/4 cup
Green Peas (optional) - 1/4 cup
Beet Root (fine boiled pieces) - 1/4 cup
Cumin powder - 1/5 teaspoon
Coriander powder - 1/5 teaspoon
Pepper powder - Just a sprinkle
Salt - as per taste
Oil - For frying

Miscelleneous Contraptions/ Things/ Kitchen Equipments: Paper Tissues, Parchment Paper (For Baking), Baking Tray and a Rolling Pin

Heat oil in saucepan, add onion and beans, once they begin wilting add the spice powders, vegetables and stir well. The onions need to cook much more than usual. There should be no water content in the stuffing mix. Keep aside.
Thaw the Pastry sheet from the freezer for atleast 2 hours. You could thaw in microwave for 15 seconds but not more than that as they have a tendency to get cooked. Spread one sheet on a work surface. Wipe with a wet tissue and roll with a rolling pin, gently. This extrapolates the pastry region available for Puff making.

Cut them into slices which represent a rectangle. Stuff one side of the rectangle with the stuffing. Cover over the side of the rectangle to form a Pattice and seal over the sides with water. One sheet makes 6 Pattice. I made a batch of 4 Egg Puffs and 2 Vegetable Puffs. Once ready, line a baking tray (non-stick) with a parchment paper. Place the puffs over them with enough surface area to puff up and spread. Pre-heat the Oven to 375 F. Place the tray in the oven for 20 minutes on one side. Turn them over after 20 minutes on other side with a serving fork. Bake for another 20 minutes. In total, 45 minutes for baking. Remove from Oven after 45 minutes, they will turn golden brown with fluffy crispiness on both sides. Serve after cooling them for 1/2 hour, with mustard sauce or tomato ketchup sauce.

Suggestion: 1) You could also store them in air tight container and eat them within 2-3 days time. 2) For extra shine, one could beat an egg + 1 tablespoon water and glaze the exposed surface area of the Puff with the kitchen brush. This renders good shine and glaze to the final look and appeal (Thanks S from Goa for this tip)

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