Kashmiri-style Puff Pastry

Ingredients

In this Kashmiri adaptation of Hojaldres de Astorga, we incorporate traditional Kashmiri spices and flavors into the puff pastry. The original Spanish dish is known for its simplicity and delicate taste, while the Kashmiri version adds a bold and spicy twist to the recipe, making it more suitable for the Kashmiri palate. We alse have the original recipe for Hojaldres de Astorga, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, chilled and cubed 1 cup (230g) unsalted butter, chilled and cubed
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 30g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and mix until the mixture resembles coarse crumbs.
2. 2.
   In a separate small bowl, mix together the fennel seeds, ground ginger, ground cardamom, ground cinnamon, ground cloves, and ground black pepper.
3. 3.
   Gradually add the spice mixture to the flour and butter mixture, mixing well.
4. 4.
   Slowly add the cold water, a little at a time, until the dough comes together. Knead the dough gently until it forms a smooth ball.
5. 5.
   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick.
8. 8.
   Cut the dough into small squares or rectangles, approximately 3 inches in size.
9. 9.
   Place the pastry squares on a baking sheet lined with parchment paper.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
11. 11.
    Remove from the oven and let cool slightly before serving.

Treat your ingredients with care...

• Fennel seeds — Toast the fennel seeds in a dry pan over medium heat for a few minutes to enhance their flavor before using them in the recipe.

Tips & Tricks

• For an extra kick of heat, add a pinch of Kashmiri red chili powder to the spice mixture.
• Serve the puff pastry warm with a side of mint chutney for a refreshing contrast.
• Experiment with different fillings such as spiced potatoes or paneer for a variation in flavors.
• Make sure the butter is chilled and cubed to achieve the flaky texture of the pastry.
• Brush the pastry with a beaten egg before baking for a glossy finish.

Serving advice

Serve the Kashmiri-style Puff Pastry as a snack with a cup of Kashmiri tea or as an appetizer at dinner parties. It can also be enjoyed as a light breakfast or brunch option.

Presentation advice

Arrange the golden brown puff pastries on a platter and garnish with a sprinkle of fennel seeds and a dusting of powdered sugar for an elegant touch. Serve them on colorful Kashmiri pottery or traditional wooden trays to enhance the presentation.