Friday, July 17, 2009

Veggie patties/puffs

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!

DSC02612 Can you believe that I made the pastry at home?!?!? Look at the flaky layers…yummy! Here’s the recipe for the pastry. Its copied from the recipe on King Arthur’s blog. If you’re looking for step-by-step illustrated instructions then jump over to that link.


  • 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
  1. 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.
  2. Add sour cream, and pulse briefly. The dough will look very crumbly, but will hold together just fine when you grab it.
  3. 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.
  4. Grab one of the 8” sides, and fold it into the center, like a letter.
  5. Now fold the other short (8”) side on top of the first.
  6. Roll 8” x 10” again and fold again.
  7. Wrap in plastic, and chill for some time.
  8. 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.
  9. Trim the edges to make a square. You can sprinkle these trimmed-off pieces with coarse sugar and bake up some REALLY tasty nibbles.
  10. Cut into 4” squares. You can use a pizza cutter to do that.


Renu said...

wow !! they look quite professional.
Congrats !! you are becoming an expert chef:)

Nicole said...

This looks great! Thanks for sharing. Looking forward to making more of your recipes :)