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1/2 pound salted butter (2 sticks, 228 grams), unwrapped and frozen*
1 1/2 cups all-purpose flour (195 grams)
1/2 cup sour cream (120 grams) (must be the real full-fat kind to work)
1 1/2 cups scrubbed spring potatoes, chopped
2 tsp Isphahan N1
1/2-1 jar Brinjal Caponata
1 cup fresh peas (you can also use frozen peas)
1 egg, beaten (optional)
Food processor: Set up the bowl with a shredding disk and shred the frozen butter. Switch to a regular blade, add the flour and pulse until the mixture resembles coarse crumbs. Add the sour cream and process just until the dough comes together in a ball.
Or by hand: Coarsely grate the butter using a box grater. Using a pastry blender or fork, cut the butter into the flour until it resembles coarse crumbs. Stir in the sour cream and mix until the dough comes together, then turn out onto a floured board and knead just until it comes together in a ball. Do not overwork.
Flatten the ball of dough, wrap tightly with parchment paper or place in a plastic bag. Refrigerate for at least two hours, or overnight. If storing for longer periods in the freezer, place a piece of dough in a ziploc bag and flatten so the dough fills the bag. This is a much easier shape to roll out once it is defrosted.
In a saucepot with a lid add a splash of olive oil, 1/4 cup of water, the potatoes, and the Isphahan spice. Bring to a simmer, cover, and cook until tender-crisp (about 12-15 minutes)
Add the Brinjal Caponata, stir well to combine, and cook, uncovered, until slightly reduced and thickened (about 5 minutes)
Stir in the peas and remove from heat. Allow to cool to room temperature.
Preheat oven to 400°F (or 375°F if you have a convection oven). If using store bought puff pastry, prepare two sheets.
Roll the dough out on a floured surface to about 3/16" thick. Cut out 5" circles using a bowl as a template and refrigerate them as you make them. Re-roll the remaining dough as necessary to use it up, keeping it cold and refrigerating to firm it up as necessary.
Form each puff around about 1/2 cup of filling, folding over two sides to form a triangle that's open at one end. Use a moistened finger to join the seam. Place them on a parchment paper lined baking sheet and optionally brush with beaten egg.
Bake about 12-15 minutes or until golden brown and puffy, rotating the sheet pan once during cooking.
Blend sour cream, lemon juice, mayonnaise, and Izak N37 to your tastes. Alternatively you can use Isphahan N1 to flavor the sauce, just grind it finely first.
* The basic pastry can be scaled up or down as desired. The ratio is 3/4 cup (90 grams) flour to one stick salted butter to 1/4 cup sour cream.
• Flavor boost:
- You can incorporate spices directly into the dough while blending it. Try 2-3 tsp of Massalis for a lightly sweet curry flavor that harmonizes nicely with the filling.
• Try adding chopped fresh herbs and cooked ground lamb to the filling and increasing the Isphahan by 1 teaspoon.
Food images and recipe © Christian Leue
Questions? Contact firstname.lastname@example.org