Name: Cabbage Cheese stuffed puff pastry recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3
Ingredients: For pastry dough :; 1 cup all purpose flour; 1 tsp Baking powder; 5 1/2 tbsp of butter ( cold); 1/2 tsp sea salt; Ice cold water to knead the dough; For cabbage filling :; 1/2 cabbage head; 1 cup tomatoes chopped; 1/2 tsp cumin seeds; 1 cloves garlic(finely chopped or grated); 1/2 inch ginger( peeled,finely chopped or grated); 1/2 tsp cayenne ( adjust as per taste); 1/2 tsp turmeric powder; 1 tsp kashmiri mirch powder; 1/2 tsp chat masala; 1/2 tsp garam masala; salt as per taste; 1/3 cup shredded parmesan cheese; 1 tbsp Vegetable oil; 1/2 cups washed, cleaned and finely chopped cilantro; 1/4 cup milk to brush the pastry puffs

Ingredients Serving: 3

For pastry dough :
1 cup all purpose flour
1 tsp Baking powder
5 1/2 tbsp of butter ( cold)
1/2 tsp sea salt
Ice cold water to knead the dough
For cabbage filling :
1/2 cabbage head
1 cup tomatoes chopped
1/2 tsp cumin seeds
1 cloves garlic(finely chopped or grated)
1/2 inch ginger( peeled,finely chopped or grated)
1/2 tsp cayenne ( adjust as per taste)
1/2 tsp turmeric powder
1 tsp kashmiri mirch powder
1/2 tsp chat masala
1/2 tsp garam masala
salt as per taste
1/3 cup shredded parmesan cheese
1 tbsp Vegetable oil
1/2 cups washed, cleaned and finely chopped cilantro
1/4 cup milk to brush the pastry puffs

Instructions

For Pastry dough :
Cut the butter into small cubes. Add baking powder,salt into the flour. Add butter into it. Mix it by hand till the flour blends well with the butter.Take a little less than a quarter of ice cold water and knead it into a smooth dough.
Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes.
For Puff filling Mixture:
Finely chop the cabbage.
In a pan, heat some oil. Add cumin seeds. When the seeds stop cracking, add garlic and ginger. Saute for 2 minutes at low flame till the raw smell of ginger garlic goes away.
Add chopped cabbage and tomatoes. Add salt and cover the pan with a lid. Cook for 20 minutes on medium flame or till the cabbage leaves wilts and become lightly colored.
Remove the cover. Add turmeric, cayenne, kashmiri mirch powder, garam masala and chat masala. Saute on medium high flame till all the water evaporates and the cabbage mixture is dry.
Turn off the flame and let cool the cabbage mixture. In a large bowl, mix sauted cabbage with shredded cheese and chopped cilantro.
Take out the pastry dough. Lightly knead it again and then using a rolling pin, roll out the dough into a rectangular sheet, on a lightly floured surface.
Cut puff pastry into approximately 15 cm x 15 cm (6 inch x 6 inch) squares. Place 1 heaping tbsp. of filling in the center of each square. Fold up each side of the square. Twist, and press tightly to seal.
Transfer pastries to a lined baking tray. Arrange the pastries 2 inches apart on the baking pan. Brush the cabbage puffs with milk and bake in a pre-heated oven at 180°C (355°F) for approximately 30-40 minutes until golden.
Serve the cabbage cheese pastry puffs hot with fresh mint chutney on the side.

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