These buttery, light pastry enclosing a spicy filling of prawns are a perfect tea time snack or appetizer. With frozen puff pastry from the store, making these crispy, flaky parcels at home is a breeze. Besides prawns, the filling can vary with eggs, vegetables, beef or chicken mince.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam, which forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Puffs or patties are a common snack or appetizer in Goa. They are readily available there in every bakery or pastry shop. These warm flaky buttery goodness with a cup of hot tea will definitely satisfy your soul.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam, which forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Puffs or patties are a common snack or appetizer in Goa. They are readily available there in every bakery or pastry shop. These warm flaky buttery goodness with a cup of hot tea will definitely satisfy your soul.
Prawn Puffs or Patties
(Makes 18)
Filling
Ingredients:
2 cups small prawns (cleaned and deveined, for large prawns cut into smaller pieces)
1 onion (finely chopped)
2 cloves garlic (finely minced)
1 teaspoon ginger (grated)
2 green chillies (finely chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon of chilli powder
1 teaspoon of garam masala powder
2 tablespoons of tomato paste (not puree)
handful coriander leaves (chopped)
2 tablespoons of oil
a pinch of sugar
salt
Method:
Heat oil in a pan and add onion along with green chillies, garlic and ginger. Saute till onion is soft and then add the spice powders along with the tomato paste. Fry for sometime and add the prawns, salt and sugar. Filling is ready when prawns are cooked and mixture has no liquid. Garnish with coriander leaves. Allow filling to cool at room temperature.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 12” x 12” square. Cut this large square into 9 equal 4" x 4" smaller squares. Place a tablespoon of filling in each square. Brush edges with water, fold diagonally and seal by pressing with a fork. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.
Note:
- Bake time varies with the brand, type, size of the oven. It should take anywhere from 15 to 20 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the baking sheet or else, the pastry won't puff and will be limp.
- For smaller puffs, use 24 tartlet moulds (2 1/4" wide from top). On a lightly floured surface, roll each block of puff pastry into 9" x 9" square. With a 2.5” and 2" round cutters, cut 24 circles of each size. Place the larger circle in the tartlet mould and fill with the prawn filling. To seal, lightly apply egg wash on the outer edge of the circle. Cover with the smaller disc. With extra puff pastry, cut additional 24 small discs using the 2" round cutter. Apply egg wash and place discs on top of each covered puff for extra height. Brush tops with egg wash. Bake for 15 to 20 minutes until puffed and golden brown. Remove from mould and serve warm. Note: No need to grease the moulds.
