Golden yellow crisp fried pastry puff with a potato filling
500ml cake flour
10ml baking powder
5ml garlic salt
60ml melted butter
2ml egg yellow colouring
150ml warm milk (add enough warm milk to make a soft
add more milk if necessary
Sift all dry ingredients twice into a bowl.
To 100ml warm milk add melted butter and egg yellow. Stir well.
Add to flour and form a soft dough. Use more milk if necessary. Knead dough on a smooth surface until glossy.
Place in a greased bowl and let rest for 15-20min. Meanwhile prepare filling.
3 medium potatoes, cut into small cubes
1 red pepper, finely chopped
½bunch fresh dhunia, finely chopped
2 green chillies, finely chopped (optional)
20ml garlic paste
5ml white pepper
60ml margarine, melted
Boil cubed potatoes until done. Take care that it does not become too soft. Drain in colander.
Mix all ingredients with potatoes and toss lightly. Take care not to mash potatoes.
Assembling of pastries
Roll pastry into a large sausage. Cut sausage into 3 pieces. Roll into a round ball and let rest.
Roll each ball into a circle and cut into rounds with the desired cookie cutter.
Place filling on one half. Brush edges with beaten egg white. Fold the other half of pastry over and seal well. Place on greaseproof paper sprayed with Spray and Cook. Continue with the rest of pastry and filling. Cover with a damp cloth.
Using off-cuts: Bring pieces of pastry together neatly, pressing on surface and roll out to straighten. Cut with cutter and proceed as normal.
Enough oil for deep-frying
Deep fry pastries a few at a time in moderately heated oil over medium heat.
Spoon oil over pastry to create a puff when frying. Remove to colander lined with paper towel.
Arrange on platter. Sprinkle with finely chopped dhunia and serve hot with a tasty dip.
NB: Filled pastries can be frozen successfully. Pack in container layered with plastic.