Mushroom Xacuti Puffs

Instructions

1. 1

   Prepare the Xacuti Masala Paste

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, poppy seeds, black peppercorns, cloves, cinnamon, and star anise. Dry roast for 2-3 minutes until fragrant.
   • Add the dried red chillies and grated coconut. Continue roasting for another 3-4 minutes, stirring constantly, until the coconut turns golden brown. Avoid burning.
   • Remove the pan from the heat and allow the roasted spices to cool completely.
   • Transfer the cooled mixture to a grinder. Add turmeric powder, tamarind paste, and 2-3 tablespoons of water. Grind into a thick, smooth paste.
2. 2

   Cook the Mushroom Filling

   • Heat vegetable oil in a wide pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
   • Add the finely chopped mushrooms and salt. Cook for 8-10 minutes, stirring occasionally. The mushrooms will release water; continue cooking until all the moisture has evaporated and the mixture is dry.
   • Stir in the prepared Xacuti masala paste. Sauté for 5-6 minutes, ensuring the masala is well-cooked and coats the mushrooms evenly.
   • Turn off the heat, mix in the chopped coriander leaves, and set the filling aside to cool down completely.
3. 3

   Assemble the Puffs

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, unroll the thawed puff pastry sheets. Cut each sheet into 6 equal squares, for a total of 12 squares.
   • Spoon about 1.5 tablespoons of the cooled mushroom filling onto the center of each pastry square.
   • Fold one corner of the square over to the opposite corner to form a triangle. Press the edges firmly to seal. Crimp the edges with a fork for a decorative and secure seal.
   • Carefully arrange the assembled puffs on the prepared baking sheet, leaving some space between them.
4. 4

   Bake to Perfection

   • Lightly brush the tops of the puffs with milk for a golden-brown finish. For a deeper gloss, you can use an egg wash (1 egg beaten with 1 tbsp water).
   • If using, sprinkle sesame seeds over the top.
   • Bake in the preheated oven for 15-20 minutes, or until the puffs are well-risen, flaky, and deep golden brown.
   • Remove from the oven and let them cool on a wire rack for a few minutes before serving. They are best enjoyed warm.