Long time ago, I’d posted a recipe for veggie patties/puffs and I was very proud of it because it was mine. I used to get readymade phyllo pastry to make them but recently I read on King Arthur’s blog how to make the pastry for turnovers; and I was jumping with joy!! It looked simple to make and the results seemed astounding. I was dying to give it a try and I did, I mean gave it a try :). They turned out simple scrumptious!! My MIL and FIL found them delicious!
Ingredients
- 1 1/2 cups unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold butter
- 1/2 cup sour cream
- First step: LOTS of butter. We’re going to “cut” the butter into the flour, just as if we were making pie crust. It’s easy to do this in a food processor; but use your own favorite method, if preferred. There’s also salt and baking powder in the work bowl. Why baking powder? PUFF pastry; a little chemical leavening doesn’t hurt! Be sure to leave some good-sized chunks of butter in the mixture. This is very important.
- Add sour cream, and pulse briefly. The dough will look very crumbly, but will hold together just fine when you grab it.
- Deposit it onto a floured work surface. Shape the dough into a rough square. Roll it into an 8” x 10” rectangle; for reference, this is slightly shorter than an 8 1/2” x 11” piece of paper. Don’t make yourself crazy here; approximations are fine.
- Grab one of the 8” sides, and fold it into the center, like a letter.
- Now fold the other short (8”) side on top of the first.
- Roll 8” x 10” again and fold again.
- Wrap in plastic, and chill for some time.
- Take out the chilled dough. Place it on a well-floured surface, and start to roll. You want to make a square at least 16” on a side. Work quickly; the colder the dough, the easier it is to roll and cut and fill.
- Trim the edges to make a square. You can sprinkle these trimmed-off pieces with coarse sugar and bake up some REALLY tasty nibbles.
- Cut into 4” squares. You can use a pizza cutter to do that.
