PUFF PASTRY

Ingredients:

Plain flour- 2 cups
Butter- 175gms
Margarine-50 gms
Lemon juice- 1 tsp
Salt- 1 tsp
Ice clod water- ¾ cup

Procedure:

Cream the butter well. Chill it again in the refrigerator. Sieve the flour with the salt and put this in a bowl. Add the margarine, cold water and juice and make a stiff dough. Cover the dough with a damp towel and keep it aside for half an hour. On a board, sprinkle some flour and roll out the dough into ¼ inch thickness. Place the butter in the center. Fold the pastry in to thirds. Roll little to seal the layers. Fold in thirds again. Repeat rolling and folding four times. After each rolling wrap the pastry into a grease-proof paper and chill for 15 minutes. This will make the pastry easy to roll and the pastry extra flaky. Roll the pastry in to desired thickness. Cut into desired shapes, brush of the extra flour, and place it on a greased baking sheet. Desired fillings can be filled in and again closed. Bake in a hot oven [220deg C to 235 deg C] for the first 15 minutes. Then reduce oven temperature to 125 deg C and bake till brown.

EGG FILLING:

Ingredients:

Onion [finely chopped]-2
Ginger and garlic paste- 1 tsp
Tomato[crushed] – half cup
Cinnamon powder- 2 pinches
Fennel powder- half tsp
Chilli powder- 1 tsp
Turmeric powder- half tsp
Salt to taste
Hard boiled eggs-4 to 6
Coriander leaves-2 tbsp
Oil- 2 tbsp

Procedure:

Heat a pan and pour the oil. When it becomes hot add the chopped onion and tomatoes. Fry them until they are mashed well. Add the pastes and fry for a few minutes until the raw flavour disappears. Cut the eggs into small pieces without breaking them Add them carefully to the onion tomato mixture. Sprinkle the salt and the powders. Mix careful and cook on slow fire for a few seconds. Sprinkle the coriander leaves.

Vegetable Filling:
For vegetable and potato filling, avoid the cinnamon powder and add green chilli paste instead of red chilli powder. You can increase the quantity of tomato and the onion according to yr taste.