Mushroom Xacuti Puffs

Name: Mushroom Xacuti Puffs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: goan
Ingredients: 400 g puff pastry (thawed if frozen, cut into 8 squares); 300 g mushroom (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, chopped); 1 inch ginger (peeled, chopped); 5 pcs garlic (cloves, peeled); 3 tbsp dry coconut (grated); 1 tsp poppy seeds; 0.5 tsp cumin seeds; 1 tsp coriander seeds; 0.5 tsp fennel seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon (small piece); 2 pcs green cardamom; 3 pcs dried red chili (broken); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil; 3 tbsp water (for grinding); 2 tbsp cilantro (chopped); 1 pcs egg (beaten, for brushing)

RATING

4.3/5(28)

TASTE SCORE

8/10

Flaky pastry stuffed with a warmly spiced Goan-style mushroom xacuti filling. Toasted coconut, poppy seeds, and whole spices give these savory puffs deep flavor, while the buttery layers keep them crisp and snackable.

PREP

25m

COOK

35m

SERVES

1 PIECE

354 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the pastry and filling ingredients.
1.Cut the puff pastry into 8 equal squares and keep it chilled.
2.Finely chop the mushroom, onion, and tomato.
3.Peel the ginger and garlic and keep the whole spices ready.
TIPKeep the pastry cold while you work so the layers bake up flaky.
roast · ~4 min
Roast the xacuti spices and coconut.
1.Heat a dry pan over low heat.
2.Add dry coconut, poppy seeds, cumin seeds, coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon, green cardamom, and dried red chili.
3.Roast, stirring often, until fragrant and lightly golden, 2 to 3 minutes.
4.Add ginger and garlic for the last 30 seconds to warm them through.
TIPUse low heat here; the coconut and spices can burn quickly and turn bitter.
mix · ~3 min
Grind the xacuti masala.
Cool the roasted mixture slightly, then grind it with water to a thick, smooth paste.
saute · ~19 min
Cook the mushroom xacuti filling.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add tomato and cook until it breaks down, 3 to 4 minutes.
4.Add the ground xacuti masala, turmeric powder, and salt, then cook until aromatic, 2 minutes.
5.Add mushroom and cook until the moisture dries and the filling turns fairly dry, 6 to 8 minutes.
6.Stir in cilantro and let the filling cool completely.
TIPCook the filling until quite dry so the puffs stay crisp instead of turning soggy.
assemble · ~12 min
Fill and shape the puffs.
1.Place a spoonful of cooled mushroom filling in the center of each pastry square.
2.Brush the edges lightly with beaten egg.
3.Fold into triangles or rectangles and press the edges well to seal.
4.Arrange the puffs on a baking tray and brush the tops with the remaining egg.
bake · ~25 min
Bake until puffed and golden.
Bake in a preheated 200°C oven for 22 to 25 minutes, until the pastry is deeply golden and crisp.
TIPBake on the upper-middle rack for better browning on top.
rest · ~5 min
Rest the puffs for 5 minutes.
serve
Serve the mushroom xacuti puffs warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the mushroom xacuti filling completely before stuffing, or the pastry butter will soften and leak.
2
Cook the mushrooms until the pan looks almost dry; any leftover moisture will make the puff bottoms soggy.
3
Do not overfill each square, or the spicy filling can burst through the seams while baking.
4
Crimp the edges firmly with a fork after egg-washing to keep the xacuti filling sealed inside.
5
If the pastry gets soft while shaping, chill the assembled puffs for 10 minutes before baking.
6
For the best texture, reheat leftover puffs in the oven or air fryer rather than the microwave.

RECIPE VARIATIONS