Savory Whole Wheat Puff Pastry Ring with Spiced Mutton Filling
55 minutes
678 reads
About Savory Whole Wheat Puff Pastry Ring with Spiced Mutton Filling
Imagine biting into a warm, flaky puff pastry ring, filled with savory spiced mutton. This isn't your average pastry—this Savory Whole Wheat Puff Pastry Ring elevates whole wheat flour into a light and airy masterpiece, perfect for any occasion.This recipe beautifully balances healthy ingredients with rich, indulgent flavors, making it a fantastic choice for brunch, appetizers, or a satisfying dinner. The aromatic mutton filling is encased in a golden, homemade puff pastry, a testament to wholesome deliciousness.Even beginners can achieve puff pastry perfection with our easy-to-follow instructions and helpful tips. Experience the joy of creating this impressive dish from scratch – a truly nutritious and savory upgrade to a classic.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
For the Dough
- 3 cup Whole Wheat Flour for the dough, whole
- 3 cup Bread Flour or unbleached all-purpose flour
- 2 tbsp Milk Powder
- 4 tbsp Butter chilled and cut into small pieces, unsalted
- 2 tsp Salt or to taste
- 1 cup Water
For the Butter Block
- 2 cup Butter softened but still cool, unsalted
- ⅓ cup Whole Wheat Flour whole
For the Mutton Filling
- 200 gm Mutton ground
- 2 Onions chopped, medium
- 2 clove Garlic minced
- 1 tsp Cubeb Pepper ground
- 1 tsp Pepper black, ground
- 1 tsp Coriander ground
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- ¼ cup Coriander chopped, fresh
Instructions
- In a large bowl, combine the whole wheat flour, bread flour, and milk powder.
- Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flaky layers in the finished pastry.
- Dissolve the salt in the water. Gradually add the salted water to the flour mixture, mixing gently until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and slightly springy. Avoid over-kneading, as this can make the dough tough.
- Pat the dough into a 1-inch thick square. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This allows the gluten to relax and makes the dough easier to roll.
- In a bowl, combine the softened butter and whole wheat flour. Mix until smooth and well combined.
- Place the butter mixture on a lightly floured piece of plastic wrap. Shape it into an 8-inch square. Wrap tightly and chill for at least 30 minutes.
- On a lightly floured surface, roll the chilled dough into a 12-inch square. Place the butter block in the center at a 45-degree angle.
- Fold the corners of the dough over the butter block, ensuring they meet in the center. Seal the edges well to enclose the butter completely.
- Gently tap the dough with a rolling pin to flatten it into a rectangular shape. Roll the dough into a 10x20-inch rectangle.
- Perform a "letter fold": Fold one-third of the dough over the center, then fold the other third over the top, like folding a business letter. This is your first turn.
- If the dough is still cool, repeat the rolling and folding process for a second turn. Wrap the dough in plastic wrap and chill for at least 1 hour before completing the remaining four turns (two turns, chill, two turns).
- Heat 2 tablespoons of oil in a pan. Sauté the chopped onions and minced garlic for 1 minute until fragrant.
- Add the ground mutton and cook, breaking it up with a spoon, until browned.
- Stir in the ground cubeb pepper, black pepper, coriander, cumin, garam masala, and salt. Mix well and cook for 2 minutes, or until the mutton is cooked through.
- Stir in the chopped fresh coriander. Remove from heat and set aside.
- Preheat oven to 350°F (180°C).
- On a lightly greased baking sheet, arrange the puff pastry triangles in a ring, overlapping the edges slightly. See image for reference.
- Spoon the mutton filling onto the inner half of the pastry ring, leaving a ½-inch border. See image for reference.
- Fold the outer edges of the pastry over the filling, tucking them in gently to secure. Brush the top with beaten egg and sprinkle with black seeds. See image for reference.
- Bake for 25-35 minutes, or until golden brown and cooked through. Serve hot.
Recipe Notes
Good To Know
- The pastry dough can be made ahead of time. This recipe includes a puff pastry option (which takes approximately 8-10 hours) but the preparation time listed here only refers to assembling the ring.
Expert Tips
- For a savory twist, consider filling the ring with a mixture of sautéed mushrooms, spinach, and cheese before baking.
- If using store-bought puff pastry, let it thaw completely before assembling to prevent cracking.
- Blind bake the pastry ring for a few minutes before adding the filling to prevent a soggy bottom.
Storage Instructions
- Store leftover pastry ring in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.
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Recipe Nutrition
Calories: 391kcalCarbohydrates: 34gProtein: 5gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 3990mgFiber: 1gSugar: 1g
Zeenath Amaanullah
Articles: 92
5 Comments
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This is so tempting! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.
Looks so incredible! Thank you for sharing.
Absolutely mouthwatering! Thanks for sharing.
Such a tempting dish! Thank you.