Mushroom Puff Pastry from Scratch

Mushroom Puff Pastry from Scratch

I have been thinking to make puff pastry since long now, but I wasn’t able to convince myself to make them for two reasons. One, I was not very sure how they gonna come out, I mean I was reluctant to make them with the fear that I will not be able to pull them off well. Second, a lot of butter is required for making the dough which just scares me.

I never knew the pastry dough contains a huge amount of butter till the time I saw a video on Youtube. I was literally shocked to see the amount of fat I have been eating all through my teenage. Though I don’t eat them now, but I am really fascinated with those flaky, crunchy layers which are irresistible. Hence, I went on a hunt for a preparation which is free from fat, healthy but as flaky as the ones made from butter.

Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-trahmp, a basic dough made with flour, water and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it and on and on till you have made several such turns. This process is called “turning the dough” and the idea is to distribute the butter evenly in layers throughout the dough. When this dough bakes, the moisture in the butter and dough turns to steam and lifts the layers in the dough (which is what puts the “puff” in puff pastry) resulting in thin, crispy, buttery layers of delicious pastry!

Making your own pastry dough is therapeutic, it activates your senses and it is much more healthier, coz honestly you don’t know what quality of products are used in that frozen pastry sheets available in market. You can trust more on the homemade dough and obviously you will use the best of the ingredients. Making your Puff pastry dough requires efforts, a classic puff pastry is a pain in the ass, but the result is worth all the efforts. And what better can be, when you get a more healthier, and fresh Puff pastries at home. I know reading all this, you cannot wait to make them.

I have gone through various articles, watched several videos, left no thread to find out a substitute of butter for my healthy version of Puff pastries. After whole lot of research, I found something which I was looking for , Yesss..at Foodiefelishablog I got to know that we can use coconut oil instead of butter. Wow! coconut could be great replacement of butter. And this is it! I found my healthy version of Puff pastry.

There are over 1,500 studies proving coconut oil to be one of the healthiest foods on the planet. Coconut oil benefits and uses go beyond what most people realize. It improves digestion as it helps the body to absorb fat-soluble vitamins, calcium, and magnesium. If coconut oil is taken at the same time as omega-3 fatty acids, it can make them twice as effective, as they are readily available to be digested and used by the body. Coconut oil can help improve bacteria and gut health by destroying bad bacteria and candida.

Now you know that our Puff pastries with coconut oil are going to be super healthy and as flaky as the ones made with butter. Once you are done with the dough you can freeze it and can use it anytime. Just imagine what all you can do with these pastry sheets. You can turn them into sweet savory for breakfast with; blueberry turnovers, nutela croissants, apple cinnamon rolls or you can stuff them with mushrooms, Paneer, Potatoes or any vegetable of your choice for your evening teatime snacks.

Puff pastry dough can be stored in the freezer for up to 2 months. Just cover the top of the dough with parchment paper, carefully roll the dough into a cylinder and double wrap with plastic wrap before freezing. Remove the puff pastry from the freezer and place it in the refrigerator to thaw the night before using.

Today I am going to Make Mushroom stuffed puff pastries. For which Mushrooms are sautéed with Onions, green chilies and tomatoes with some Indian spice and garnished with Fenugreek leaves/Kasoori Methi. I love the flavor of Kasuri methi in mushrooms, so thought of trying here as well. These Mushroom Puff Pastries are extremely simple and gets ready in no time if you have the sheets ready. So let’s get on to the ingredients and make our Mushroom Puff Pastries from right from scratch.

Mushroom Puff Pastry from Scratch2
Mushroom Puff Pastry from Scratch 2
  • Prep time: 00 Hrs 20 Mins
  • Cooking time: 00 Hrs 25 Mins
  • Serves: 4 Person(s)
  • Category: Veg
  • Cuisine Type: French, Homestyle, Bakery, Café, Deli
  • Good for: Breakfast, Snacks

Ingredients & Quantity

For Dough

  • 2 cups all purpose flour
  • 1tbs sugar
  • 1/2 tsp salt
  • 1 cup coconut oil, solid*
  • 1/4 cup ice water
  • 2 tbs milk1/2 tbs garam masala

For Stuffing

  • 2 cups of button mushrooms, chopped in cubes
  • 1 medium onion, sliced in cubes
  • 1 small tomato, chopped
  • 2-3 green chilies
  • 1 tbs olive oil + more for brushing the pastries
  • ½ tbs red chili (optional)
  • 1 tbs coriander powder
  • ½ tbs curry powder
  • 1 tbs sesame seeds for sprinkle (optional)
  • Salt to taste
  • Kasoori methi or Fenugreek leaves for flavor(optional)

How to cook?

For Dough

  1. In a large bowl mix together flour, sugar and salt.
  2. Add 4 tbs of coconut oil at a time and pulse until mixture resembles small peas.
  3. You could blend with a pastry blender or 2 forks if you don’t have a food processor.
  4. Dump dough onto a clean surface. Keep in mind, the dough will be crumbly.
  5. Fraisage the dough with quick inward strokes with the palm of your hand.
  6. Mold dough into a ball and Fraisage again. Dough should start to stick to itself.
  7. Mold dough into a 8×4 square and wrap in plastic. Refrigerate for 30 min.
  8. Once refrigerated, place dough on a lightly floured parchment paper and roll into a rectangle (15×10).
  9. Fold dough lengthwise into thirds.
  10. Starting from the long end, roll up dough up into a coil
  11. Gently roll over coil to connect seams. (6×5) rectangle:
  12. Your 1st turn.
  13. Repeat the rolling out, folding, and coiling for a 2nd and 3rd turn.
  14. Dough should be very malleable and smooth at this point and you have two options:
  15. Either starts shaping for your recipe or wrap dough in plastic to either set in the fridge until ready to use, or freeze.

For Filling

  1. Heat 1 tbs oil in a pan
  2. Saute mushroom for 3-4 mins, let it start getting golden
  3. Now add onions and green chilies
  4. Cook till onions become golden
  5. Now add the spice, mix well
  6. Add tomatoes and cook till it gets soft
  7. Sprinkle salt as per taste
  8. Sprinkle Fenugreek leaves and let it cool.

For Mushroom puff pastry

  1. Preheat the oven on 250 degrees
  2. Thaw the sheets for 15 mins before making the Mushroom puff pastries
  3. Now spread the sheet sprinkling some flour on the surface
  4. Not roll out the sheet in a rectangle of 14×5 and cut it into equal squares
  5. Now place a spoon full of Mushroom filling in each square
  6. Rollover and stick the edges with water
  7. Now brush a bit of olive oil and sprinkle some sesame seeds over
  8. Now place the pastries on a parchment paper and bake it for 15- 20 mins
  9. Check after 12 mins and brush some more olive oil to get a crusty top.
  10. Once the Mushroom Puff pastries are done
  11. Cool it on a wired Rack for 5-10 mins
  12. Serve with your favorite tomato sauce or chutney

Leave a Reply

Your email address will not be published. Required fields are marked *