Puff Pastry Recipe | Flame On Hai | Irfan Wasti

Puff Pastry Method:
Mix sugar and water in a mixing bowl. Now add flour and knead a hard dough. Let the dough set for 15 minutes. Roll the dough on the kitchen counter top, spread the margarine and fold the dough. Put it aside for 15 minutes. Now roll the dough in a thin layer and fold again. Repeat this process again. Puff pastry is ready to use.

Kharay Biscuits Method:
Roll puff pastry half inch thick and cut in the shape of kharay biscuits. Place the biscuits in a baking tray, egg wash with beaten egg. Bake for 20 to 25 minutes in a preheated oven at 180 degrees centigrade.

Lal Chutney Method:
Cook tomato ketchup, sugar, water, corn flour, and red food color until thick.

Green Chutney Method:
In a blender, blend small green chillies, mint leaves, coriander leaves, water, salt, Crushed cumin seeds, black pepper, green food colour and tamarind pulp. Cook the blended ingredients in a frying pan until boils. Now add corn flour to thicken the sauce.

Chicken PattiesMethod:
Dust the counter with flour and roll the puff pastry in less than half inch thick layer and cut in round shape for the top of patties. Roll rest of the dough in thin layer and cut in the same round size with cutter. Brush a little water on thin parts of the puff pastry. Prepare the patties filling with boiled and shredded chicken, onion slices, ginger and garlic paste, salt, white pepper, chicken powder and chicken stock. Place as required filling on the lower part of the patties and cover with upper thick layer. Beat an egg and brush the top of patties. Bake in an oven, preheated at 180 degrees centigrade for 20-25 minutes.

Bakarkhani  Method:
Roll the puff pastry and brush with a little water. Roll the dough in a cylinder shape and cut in 2-inch long pieces. Mix sesame seeds and sugar in a plate. One by one, press every piece of puff pastry lengthwise on sugar and sesame mixture and place on baking tray. Bake the bakarkhani for 20-25 minutes in a preheated oven at 180 degrees centigrade.