Puff Paste Crust Patties

Name: Puff Paste Crust Patties
Ingredients: 2 cups All-purpose flour (Quantity estimated for dough base.); 1 cup Butter (cold) (For the dough and lamination. Can use ghee, but butter is preferred.); 1/2 teaspoon Salt (Quantity estimated.); 1/2 cup Ice water (Quantity estimated; add gradually to bind dough.); 1 1/2 cups Prepared filling (meat or vegetable) (Any cooked savory filling (mince, potato, etc.) as per preference.); 2 tablespoons Melted butter (For brushing the tops.); 1/4 cup Flour (for dusting) (Called 'saat' in the original text.)

This traditional recipe creates flaky, buttery patties using a unique lamination technique where the dough is cut into strips, stacked, and rolled into a spiral log before shaping. The resulting pastry shells are incredibly crisp and multi-layered, perfect for holding savory meat or vegetable fillings. These golden-brown treats are baked in individual molds, making them an elegant appetizer or satisfying snack.

Ingredients

2 cups All-purpose flour (Quantity estimated for dough base.)
1 cup Butter (cold) (For the dough and lamination. Can use ghee, but butter is preferred.)
1/2 teaspoon Salt (Quantity estimated.)
1/2 cup Ice water (Quantity estimated; add gradually to bind dough.)
1 1/2 cups Prepared filling (meat or vegetable) (Any cooked savory filling (mince, potato, etc.) as per preference.)
2 tablespoons Melted butter (For brushing the tops.)
1/4 cup Flour (for dusting) (Called 'saat' in the original text.)

Instructions

1Prepare a standard puff pastry dough by mixing the flour, salt, and enough ice water to form a stiff dough. Knead well until smooth.
2On a pasteboard or table dusted with flour (saat), roll the dough out as thin as paper. Spread the cold butter over the entire surface of the sheet and dust lightly with more flour.
3Trim the uneven edges of the rolled dough. Cut the entire sheet into strips approximately 2 inches wide. Stack these strips one on top of another, running from one end of the dough to the other, creating a tall stack of layered dough.
4Take the stack of strips and roll it up tightly into a cylinder (spiral log), ensuring the layers are wrapped securely inside.
5Cut slices from the log corresponding to the size of your patty tins (kediya). Dust a slice with flour, place it cut-side down (spiral facing up), and roll it out to fit the tin. Grease the tins with butter, then press the rolled dough into the bottom and up the sides of the tin. Trim any dough extending beyond the rim with a knife.
6Fill the lined tins with your prepared filling up to the rim. To make the lids, cut slightly smaller slices from the dough log. If needed, join two thin slices with a little water to make a thicker lid. Roll out the lid to cover the tin. Wet the rim of the bottom crust with water, place the lid on top, and press the edges to seal. Trim excess dough cleanly with a knife.
7Preheat oven to 400°F (200°C). Use leftover dough scraps to cut small decorative shapes (like a cross or flower) and stick them to the center of the lids with a little water. Brush the tops generously with melted butter. Bake for 20-25 minutes until the pastry is puffed and golden brown.