I made these peanut puffs for tea today. My family loved them, they are a slight variation of the puffs we often have for teatime (I will share the recipe of the plain puffs in my next post) in that I have added peanuts filling into these puffs. The ones I normally make are plain puffs coated with sugar syrup.
So this variation was a nice change from the norm.
The puffs were very easy to make and can be prepared pretty fast too. It took me about an hour to complete everything today (including photographing the steps and images I have posted on this page). So if you are looking for something quick to fix for teatime or a party, these puffs are definitely worth trying.
I made a small batch of these puffs and the recipe below is also for a small batch. If you want to make more, simply double or triple the recipe measurement.
Let me explain a bit more about these puffs. The pastry is made with 3 ingredients - all purpose flour, margarine (hydrogenated palm oil) and water. If you don't want to use margarine, you can substitute it with other vegetable fat. Since margarine is salted, no additional salt was required. So, if you are substituting margarine with other fat, you may need to add some salt when mixing the pastry.
And ingredients for the filling are as simple as the ingredients for the pastry. I used peanuts and brown sugar. That's all. The peanuts were dry roasted on a pan on the stove top until they were well cooked and crunchy. Once the peanuts were cool, I grounded them coarsely. I prefer the peanuts to be slightly chunky and so I only ground them very slightly. And then I added brown sugar to the ground peanuts and the filling was done.
To assemble the puffs, I rolled my pastry thin and then cut it into squares. The ones I have on this page were about 5cm squares. Each puff is made of 2 of these pastry squares. I add the filling into the center of one piece and cover it with the second piece.
And then I pinch the sides thoroughly to seal the filling so that no gap of unsealed pastry is left. It is important to note that the peanut-brown sugar filling might ooze out while frying if there is any unsealed gaps so the pinching process is really important.
Also, thinly rolled pastry will result in crispy puffs while not so thinly rolled pastry will result in puffs that are crispy on the edges but soft on the inside.
Another thing to note is to assemble and fry these puffs in batches. This is especially so when you have a lot of puffs to make. I made mine in batches of 4 to 6. Its always better to do these in batches as the sugar might start melting in the uncooked puffs after sometime and that might result in the sugar oozing out of the puffs (even though the puffs have been well sealed) when frying.
Hope you like this peanut puffs recipe. If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.
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