Paneer Puffs with homemade puff sheets

Flaky crispy Puff Pockets with Paneer & Cheese Filling

Make your own pastry dough easily with these following steps for flaky puffs

Most of the times we are unable to find the filo pastry sheets in supermarkets.  So when I really felt like eating some crispy puffs , I decided to make my own Paneer Puff  & it came out nice & flaky you can see the Layers of the puff in the pic below

I don’t prefer to eat Bakery Puffs as they are too oily & most of the time local Bakery just provides with a Potato filling, so I made this Paneer & potato filling then added cheese spread to give it some creaminess, which just worked perfect

Process of making puff pastry sheet is bit time consuming, so when you are free just make the Pastry sheet & cut them keep a thin sheet in between & place them in  Zip lock bag & it freeze & your puff  Pocket sheet is ready to store

Serves: 8 Puffs

Prep time: 1+1/2 hrs(90 min)

Assembly & baking: 30 min

Ingredients:

All purpose flour: 1 cup(300grms)

Butter/ ghee(frozen): ½ cup(100 grms)

Salt to taste

Chilled water: ½ cup(150-200ml)

For the filling:

Boiled potato: 1

Paneer: 1cup

Cheese spread/ grated cheese): 4-5 sps

Onion: ½

Chili powder: 1sp

Coriender leaves: few

Lemon juice: 1-2 sps

Oil: 2-3 sps

For the filling:

In a pan Add Oil & heat it up add chopped Onions & fry

Then add Crumbled/ grated paneer & fry for 2 min

Then Add grated boiled potato mix add salt, chilli powder & cook 2 min

Latly add coriander leaves & lemon juice mix it, Switch off

Once it cooks down add cheese spread/ grated cheese & give it a mix

For the Puff sheets follow this process:

Sieve the flour add salt to taste

Slowly add little by little chilled water to make a dough

The dough should not be soft it must be a stiff dough

Keep it in the fridge for 5-10 min to rest

After resting roll the dough roughly, then take chilled(frozen butter)

Try & cut from between making slices/ thin sheets of butter,

keep the chilled butter slice on the rolled dough in the middle

Fold the dough from right side covering half, then fold left side

This is a book fold, repeat the fold once again as shown in pic below

Keep this folded sheet in the fridge to set for 20 min

Remove this folded sheet & roll the dough to form a rectangle

Fold the dough from right side covering half, then fold left side

Once again Keep this folded sheet in the fridge to set for 20 min

Repeat this process two more times then finally Roll out to form rectangle

Keep the thickness around ½ inch, cut the sides with sharp knife

Mark  horizontal lines & cut it, then cut out extra making it to small rectangle

(Ref below pic)

Keep the filing in centre of each rectangle & fold press the sides slightly

Once all the puffs are ready place them on a greased baking tray & brush with butter on top, they are ready to go in the oven for baking

Bake for 40 min @ 150*, keep checking in between if its dry  brush some more butter & bake, once it changes colour to golden its ready