Name: Eggplant Pasta Parmigiana Lasagna Puffs recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 450 min
Cook time: 60 min
Total time: 510 min
Yield: 10
Ingredients: For the Eggplant parmigiana pasta :; Fusilli cooked al dente 2 cups ( follow packet instructions ); Olive oil 2-3 tablespoons; Onion 1 big finely chopped; Eggplant 1 medium diced into small cubes; Garlic minced 1 teaspoon; Marinara sauce 1 cup; Salt 1 teaspoon; Parmesan cheese cubes 3 or as preferred; Italian seasonings 1 .5 teaspoon; Paprika powder 1 teaspoon; For the homemade puff pastry sheets :; Wheat flour ( sieved ) 500 grams + dusting; Salt 2 teaspoons; Cold water 250 ml or as required to knead dough .; Margarine 300 grams; Soft unsalted butter 70 grams; Other Ingredients :; Lasagna sheets 10 ( cooked as per packet instructions ); Cheddar cheese 1.5 cup or as preferred; Butter extra for greasing if required

Ingredients Serving: 10

For the Eggplant parmigiana pasta :
Fusilli cooked al dente 2 cups ( follow packet instructions )
Olive oil 2-3 tablespoons
Onion 1 big finely chopped
Eggplant 1 medium diced into small cubes
Garlic minced 1 teaspoon
Marinara sauce 1 cup
Salt 1 teaspoon
Parmesan cheese cubes 3 or as preferred
Italian seasonings 1 .5 teaspoon
Paprika powder 1 teaspoon
For the homemade puff pastry sheets :
Wheat flour ( sieved ) 500 grams + dusting
Salt 2 teaspoons
Cold water 250 ml or as required to knead dough .
Margarine 300 grams
Soft unsalted butter 70 grams
Other Ingredients :
Lasagna sheets 10 ( cooked as per packet instructions )
Cheddar cheese 1.5 cup or as preferred
Butter extra for greasing if required

Instructions

Starting with the puff pastry dough , take the sieved wheat four in a wide container or counter .
Add salt . Mix all together .
Make a well in the center and add 60 grams soft unsalted butter and mix thoroughly with your fingers until dough looks crumbly .
Start adding cold water gradually while kneading to a stiff dough .
Grease your palms with little butter and knead the dough until a smooth texture .
Cover the dough with a cling wrap and refrigerate the dough for 4 hours .
Take the dough out after 4 hours , unwrap , bring the dough to a counter space .
Sprinkle and dust the counter with flour . Start rolling the dough into a thin sheet .
Spread 1/4 cup margarine evenly on the sheet .
Fold the dough like a book . First left side to center and then ride side end to center on top of the left one .
Wrap this folded dough again with a cling wrap and refrigerate for 20 minutes .
Take the dough out , unwrap , roll again into a rectangular sheet .
Spread another 1/4 cup margarine evenly .
Now start folding over the ends to make another 3 layers .
Cling wrap the dough and refrigerate for another 15 minutes .
Likewise repeat this rolling , folding , refrigerating for another 3 times to get layers . Totally 6 times .
Every time dust the work counter with flour before rolling the dough .
Finally take the rectangular layered dough out from the refrigerator . Puff Pastry dough
Roll the dough into a rectangular large sheet .
Cut into equal pastry puff sheets . Place a butter paper in between before storing in fridge .
If using immediately , let the sheets cool down completely . Then proceed .
Coming to our lasagna puff , let’s prepare the eggplant pasta parmigiana.
Heat olive oil in a pan . Add the minced garlic and sauté for 1/2 minutes until aromatic .
Add the chopped onions and sauté until translucent.
Add the eggplant and sauté until par-cooked.
Add the marinara sauce .
Mix the sauce in the oil and cook for 2 minutes .
Add salt and paprika .
Add in the Italian seasonings as preferred .
Add in the boiled fusilli pasta .
Toss and mix all together until well combined and pasta looks glossy and sauce coated . The pasta shouldn’t be watery as we gonna use it as a filling .
Add the Parmesan cubes and toss quickly in the heat until cheese melts and the pasta looks cheesy .
Try breaking the fusili but don’t mash completely .
Remove from the heat and cool the mixture .
Now get ready with the lasagna sheets , puff pastry sheets , pasta parmigiana filling .
Now roll the pastry sheets gently once to level the surface and size .
Place one full lasagna sheet on top . I didn’t cut my long sheets . Lasagna sheet is longer than the puff sheets . I filled one side and used the rest to wrap and seal .
Sprinkle cheddar cheese at the center of the sheet that is on the pastry sheet.
Now place the eggplant pasta parmigiana filling on the cheese layer .
Now bring the lasagna sheet from up to down and seal the sides and roll into pockets . Roll as much as possible so that pasta doesn’t come out .
Now bring one side of the puff sheet to another and seal the puff sheet gently .
Similarly repeat steps for other puffs .
Grease a butter sheet with butter .
Place the puff on the greased butter sheet .
Put them on a baking tray .
Brush puffs with melted butter .
Bake in a preheated cooker / oven until golden and slight Brown.
I baked in a idly cooker . Preheating time 20 minutes in medium and baking time 30 minutes in medium .
Eggplant Pasta Parmigiana Lasagna puffs are ready .
Serve hot .
Enjoy !

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