|These puffs are great with salad and chutney.|
|The filling is sweet. aromatic, pungent, hot and sour.|
50g (dry weight) soya chunks, soaked until soft and cut into smaller pieces
300g vegetables, shredded or diced (I used cabbage, potato and peas)
2 tabs raisins
1/2 a dessert apple, diced
2 tabs cold pressed rapeseed (canola) oil
2 1/2 tabs Madras curry powder
1/2 tsp compound hing
1 1/2 -2 tsps seasalt
2 level tsps turmeric (haldi)
1-2 tabs lemon juice
- Saute the vegetables in the canola oil until starting to soften.
- Add the soya chunks, curry powder, hing and turmeric.
- Add the apple, raisins and water (if needed).
- Simmer until the liquid is absorbed and the vegetables are soft.
- Stir in the lemon juice and set aside to cool.
- Make up the dough ingredients as you would for making shortcrust pastry and leave to stand.
- Make the shortening in your food processor: blend the coconut oil and margarine together, then add the flour. It will be hard to handle (I need to up the proportion of coconut oil next time I think).
- Roll out the dough into a square, 1cm thick or less. Roll it out between sheets of greaseproof paper.
- Here's where it begins to get messy: Pat the shortening into a square on top of the dough, so that the corners of the shortening are lined up with the sides of the dough rather than as 1 square exactly on top of another.
- Fold the corners of the dough into the centre and roll again to flatten further.
- Now roll the whole thing up and flatten it, rolling out into a thin rectangle about 1/2 cm thick. (Some shortening may squidge out at the sides- don't panic, just leave it there!)
- Use a round cutter/ lid to make circles of pastry. Put a blob of filling on one, then cover with another, sealing the edges tightly together with water. You may find that it is easier to do this last bit with the base circle already on the baking sheet. Finally, make two slits in the centre of each puff, to release the steam and keep them crisp. Note: Those puffs you make from re-rolling the pastry will be technically rough puff pastry, as the layers will have been disturbed.
- Place the puffs on an oiled baking sheet and cook in an oven preheated to 200C for about 25 minutes, until crisp and starting to brown.
- The unique flavour of the filling is best enjoyed with a tamarind (imli)- based dipping sauce/ chutney. They make a great lunch served with a green salad.