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Mushroom Puffs Recipe

Mushroom Puffs is a popular snack in Indian bakeries as they make a delicious evening snack with tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puffs will be a instant hit so do try and enjoy!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
AuthorSharmilee J

Ingredients

  • 5 puff pastry sheets
  • 1 tablespoon oil
  • 1 tablespoon garlic
  • ½ cup onion
  • 1 ½ cups mushrooms
  • 1 ½ teaspoon red chilli powder
  • ¾ teaspoon garam masala powder
  • 1 tablespoon coriander leaves
  • 1 tablespoon ghee
  • 1 tablespoon sesame seeds
  • salt to taste

Instructions

  • Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
  • Saute until it turns golden.
  • Add 1 ½ cups mushroom.
  • Cook in medium high flame. Mushroom lets out water.
  • Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
  • Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
  • Give a quick saute and switch off. Let the mixture cool down.
  • Mushroom filling is ready. Separate for 5 puffs and keep it ready.
  • Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
  • Fold it into a triangle.
  • Prick with fork to seal completely.
  • Repeat to finish for the other puff pastry sheets also.
  • Brush the top with ghee or oil.
  • Sprinkle sesame seeds on top.
  • Repeat to finish.
  • Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
  • Serve hot or warm with tomato ketchup and coffee or tea!

Video

Notes

  • Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
  • Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
  • Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
  • Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
  • Baking - I bake at 220°C until golden brown. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.
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