Potato Puffs

Posted by suanne Published in Pastry, Potato

Zee came to my kitchen to show me how to make a simplified version of samosas. I am going to call it Potato Puffs. We only use potatoes as filings but you can make it with other filings like chicken, beef, fish, etc.

The Potato Puffs is crispy on the outside and the potato filing is soft and of the right spiciness. My family loves it, especially Arkensen. He ate the most of it.

It’s kind of like the curry puffs we find in Malaysia. The difference is that the curry puff in Malaysia is deep fried while the Potato Puffs is oven baked which is more healthy.

Ingredients

1 box of puff pastry from the frozen section of the groceries stores where you find pie crust, etc
3 medium potatoes
1 teaspoon cumin seeds
1/2 piece cinnamon stick
3 black cloves
6 whole peppers
2 white cardamon
2 bay leaves
1/4 teaspoon tumeric powder
1/2 teaspoon parsley and green chilie paste
1/4 teaspoon ginger paste
1/2 teaspoon garlic paste
salt to taste
chilie powder to taste
1/2 teaspoon crush tomatoes
1/2 teaspoon tomato paste
1 egg

Click on the link below for instructions.

Instructions

The night before you decide to make this recipe, bring down the puff pastry from your freezer to defrost in the refrigerator overnight. In the morning, leave the puff pastry on the counter to come to room temperature for at least half an hour.

Preheat the oven to 400F.

The puff pastry which I bought has 2 rolls of pastry dough in it. We only used one of it for this recipe. You may refreeze the unused pastry dough for later use. Gently remove the puff pastry from the parchment paper which comes with it onto a floured surface. The puff pastry is very sticky.

Divide the pastry dough into the number of pieces you desired. In our case, we made 14 potato puffs out of it.

Gently roll out each piece of the smaller piece until it’s double in size.

Lay the rolled out pastry dough on a tray ready for the filings.

Peel the potatoes and cut them into small pieces. Put the potatoes into a microwavable bowl with enough water to cover the potatoes. Microwave the potatoes until they are fully cooked and soft when test with a knife. Drain the water from the potatoes.

While the potatoes are cooking, heat a sauce pan with 2 tablespoons of vegetable oil on low heat. Add in the cumin seeds, cinnamon sticks, cloves, whole peppers and bay leaves. Gently fry the spices until they are fragrant.

Add in the tumeric powder, parsley and chillie paste, garlic and ginger paste, chillie powder and salt to taste. Continue to fry the mixture for another 2 minutes.

Add in the cooked potatoes and mix them well with the spices.Lastly, add in the crush tomatoes and tomato paste.Remove the potatoes from heat and set aside to cool.Before it can be used to fill the puff pastry, remember to remove all the big pieces of spices like bay leaves, cinnamon stick, cloves and whole peppers. No one would like to bite into one of these.

Beat an egg with a teaspoons of water. The egg mixture is for sealing the puff pastry and also for brushing on the puff pastry for the shine.

Place a tablespoon of the potato filings onto the rolled out puff pastry. You may make it into a triangle or rectangle shape. Brush all the edges of the puff pastry with the egg wash. Seal in the filings.

Brush both sides of the puff pastry with the egg wash. Place the potato puffs on a greased or parchment lined baking sheet. Bake the Potato Puffs in a 400F preheated oven for 15 minutes.