PUFF PASTRY PATHA
This Indian Savoury Recipe Makes 10 Rolls
The appearance of this savoury snack makes it great & looks as if it was professionally done.
Patha is a combination of a spicy chilli pasted mixture & layered yam leaves (madumbi).
Puff pastry, otherwise called pâte feuilletée, contains a few layers of fat which is in solid state & is a light & flaky pastry.
Puff Pastry Patha Ingredients:
- 1kg roll puff pastry
- all purpose flour for sprinkling & rolling
- 5-6 patha slices
- milk for brushing
- lemon juice
- Make sure the puff pastry roll is defrosted & not frozen.
- Also, make sure that the patha slices are defrosted as well. Place patha slices on a plate & set aside.
- Pre-heat oven to 180° Celsius. Line a baking tray with parchment paper or wax paper & set aside until ready to use.
- Remove the plastic & lay the puff pastry sheet on a floured surface. Sprinkle a bit more flour over the pastry & roll out using a rolling pin.
- Next, using a knife, cut out large square shapes on the rolled out pastry.
- Slice each patha into halves & place it in the center of each pastry square.
- Next, using a small knife, make even incisions on the pastry beside each patha. Thereafter, sprinkle some lemon juice on each of the pathas.
- Now for the creative part, begin by taking one of the pastry incisions (starting from the top) & folding it over the patha in a downward motion.
- Next, bring over one of the opposite incision pastry cuts & place over the first one. (Also in a downward motion.
- Bring the opposite pastry cut over the patha.
- Then go back to the opposite pastry cut & continue this process until the entire patha is covered. Be sure to make each of the pastry cuts join together as this will prevent them from opening up.
- Do the same for the rest & place each roll onto the prepared baking tray.
- Next, brush all the pastries with a little milk.
- Place the baking tray into the pre-heated oven & allow to cook for 20-25 minutes until golden.
- Once golden, check if the pathas are cooked throughout, if it is still uncooked then lower the heat of the oven & place the patha rolls back in for a further 10 minutes.
- Notice in the image above how some of the pastry opened up, that’s because the pastry was not joined properly during the wrapping process. To avoid that make sure the slices are secured well.
- Serve these Puff Pastry Patha with some spicy dipping sauce or as is.
- They are best eaten whilst hot.