Layered pastry

Passport & Plate - Layered pastry

Sri Lanka | Sunday, March 1, 2015 | 5 photos

Ingredients
For the outer pastry
2 cups flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 egg beaten with little water
1/2 cup margarine

For the inside pancake/ crepe
1 cup flour
1 egg (reserve a tbsp for egg wash)
1/4 tsp salt
water as needed


For chicken filling
1 cup of chicken without bones cut small
1/2 cup of potatoes cooked and mashed
1 to 2 tbsp oil
2 tbsp onion
1/2 tbsp curry leaves optional
1 tsp garlic
1/2 tsp ginger grated
2 tbsp tomato optional if using tomato sauce
2 tbsp spicy MD tomato sauce or 1/2 tbsp vinegar
1/2 tbsp chillie powder
1/4 tbsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp salt

 

How to prepare this recipe
For the outer pastry Knead everything together using little amount of water as possible to make a soft dough and leave it in the fridge for 1/2 hour before using.

For the inside pancake/ crepe Mix all the ingredients and make a thick pourable batter. In a hot griddle pour the batter into a circle shape. Remove it and leave it aside to layer.

For chicken filling follow this (can also put other fillings if you want)
Cut the chicken into small pieces and mix the spices together and leave aside for about 10 minutes.
Heat oil sauté onion and curry leaves then add tomatoes, garlic, ginger and the chicken with the spices and vinegar if using and stir fry. Remove from heat add the sauce and potatoes. Mix well and leave it to cool before putting the filling.

To make the pastry
Roll the outer dough thin about 1/4" and put it in a deep dish with the sides over hanging enough to cover. Then lay a pancake or crepe and then the filling keep alternating the pancake and filling up to the top and end with a pancake. Then fold the tops to cover. Place this on a baking pan with the folded part on the bottom of the baking pan. The baking dish doesn't need to be buttered it is optional depending the type of dish used. Apply egg wash by using the reserved egg from the pancake. Can mix a tsp of milk with the egg and apply to the top and side of the aduku roti and bake at 375F for 25 to 30 minutes. The pastry will be golden in colour and a little puffed.

 

The story behind this recipe
This is one of my favourite recipes taught to me by my grandma. My family enjoys this layered pastry every time I make it. Although, there are 3 steps to it we can make the filling before hand and the outer pastry dough before hand. It is a heavy pastry that can be enjoyed either as a snack or to start a meal.