Savoury Pastry

About Savoury Pastry

Ingredients

• Spring roll sheets 18
• Butter 2 tsps + for brushing
• Garlic, finely chopped 2 tbsps
• Medium onions, finely chopped 2
• Button mushrooms, finely chopped 1 cup
• Spinach, blanched 1 cup
• Salt to taste
• Black peppercorns, crushed to taste
• Processed cheese, grated 8 tbsps

How to Make Savoury Pastry (Stepwise Photos)

Method

1. Preheat oven at 180ºC. Line a baking tray with a silicon sheet.
2. Halve spring roll sheets and stack them in batches of 3 on the baking tray making 12 stacks.
3. Brush some butter in between each half and on top of each stack. Put the tray in the preheated oven and bake for 5 minutes.
4. Heat 1 tbsp butter in each of 2 non-stick pans. Add 1 tbsp chopped garlic in each pan and sauté till fragrant. Add 1 chopped onion in each and sauté for 1 minute.
5. Add mushrooms in one pan, mix and sauté for 1 minute.
6. Roughly chop spinach and add to the other pan, mix and sauté for 1 minute. Add salt and crushed peppercorns, mix well and cook for 1 minute.
7. Add salt and crushed peppercorns to the mushrooms, mix well and cook for 1 minute.
8. Place 4 baked spring roll sheet stacks on a serving plate. Spread some cooked mushroom mixture on each of them and top with 1 tbsp cheese. Place another stack on each, spread some cooked spinach mixture on each and top with 1 tbsp cheese. Cover with the remaining stacks, one on each.
9. Serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps