Mushroom Capsicum Cheese Puffs

Hola friends hope you all are doing great. I just love sunday evenings its day when  we can enjoy with our family and get geared up for a all new week. So to make sunday evenings more awesome i made this wonderful puffs. Though the ingredients used in here are quite same the technique is very different then previous one and the results are just before you.

These are crispy,flaky,buttery and of course oh so yummy cheesy mushroom and capsicum puff pastry with homemade puff pastry sheet. You have to try these once in life time. My house smells as if it’s a bakery and i just loved it.

So here are goes the recipe hope you will love  it and give it a try.




For pastry dough

  1. 2 cups of all purpose flour and half cup more for dusting.
  2. 50 gms of  butter + extra 200 gms of unsalted butter
  3. A pinch of salt.
  4. Juice of half a lemon.
  5. Cold water for kneading the dough.

For filling:-

  1. 1 cup chopped mushrooms
  2. 1/2 capsicum chopped
  3. 1 medium sized onion chopped
  4. 1 small tomato chopped
  5. few cloves of garlic crushed
  6. 1 small cube of mozerralla  cheese grated
  7. 1/4 tsp pepper powder
  8. 1 tsp mixed herbs
  9. Salt as per taste
  10. 2 tsp oil

For Brushing:-

  1. 1/2 cup + 2 tbsp butter melted together

Method for making puffs:-

First we will make dough by adding to the flour salt, 50 grams butter,lemon juice and cold water.The dough shouldn’t be very hard it should be such that when you push it, it should bounce back.

Now lightly dust 200 gms of chilled butter with flour cover it with cling wrap and start rolling it till its thin and rectangular shape. It will be really hard but its the most important step.Now freeze this for 15 mins.

Now start rolling down the dough  into a circular shape. Now place the chilled butter and fold it from left to the middle portion and than from right to the middle. Then again fold it from both sides so that it forms a square shape. You can refer my puffs post for folding technique

Repeat this 4-7 times giving it a rest for 25 mins in fridge after each fold.Do this preferably in a cold room since there are chances of butter getting melt. I did this at night time when my kitchen was cool enough. Now cling wrap it and keep in fridge for 2 days yes if you give it rest your puffs will be super flaky.

For the filling:-

Prepare the filling the day you are making puffs

Saute onions and garlic till pale add salt and tomatoes cook it for some time. Add mushrooms, pepper powder and capsicum give it a toss and switch of the flame.

Now after two days roll cut in shapes you like fill it with the filling add grated cheese fold the pastry. Here i have made circular puffs by cutting it with a cookie cutter. Before putting in oven brush it with milk and butter.

Bake this at preheated oven at 200 c for 20 mins. Serve hot.