Name: Whole Wheat Puff Pastry Ring recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: FOR THE DOUGH :-; 3 cups whole wheat flour; 3 cups unbleached bread flour; 2 tbsp milk powder; 4 tbsp chilled unsalted butter ; cut into small cubes; 2 tbsp salt; 1 1/2 cups plus 2 tbsp water; FOR THE BUTTER SQUARE :-; 2 cups unsalted butter ; softened but still cool; 1/3rd cup whole wheat flour; FOR THE FILLING :-; 200 gm mutton mince; 2 medium onions ; chopped; 2 garlic cloves ; minced; 1 tsp cubeb (tailed pepper ) powder; 1 tsp black pepper powder; 1 tsp Coriander powder; 1 tsp cumin powder; 1 tsp garam masala; Fresh coriander ; chopped; 1 egg ; beaten for brushing

Combine the flour and the dry milk in a bowl . Add the butter into the bowl and cut into the dry ingredients until the mixture resembles coarse meal and the largest sizes of the butter resemble small peas .

Mix salt into water then add the water into the bowl with the flour mixture . Mix gently until a dough pulls together .

Turn the dough onto a lightly floured surface and and kbead gently until it is smooth and a bit springy ; about 2-3 mins .

Avoid using too much flour for flouring the surface and for kneading ; the more flour used , the more dense the dough will be .

The dough might be slightly wet or tacky initially , because the whole wheat flour takes more time to absorb the liquid .

Pat the dough into a square 1 inch thick and wrap into plastic wrap and refrigerate for atleast an hour .

To make the butter square , combine the butter and flour in a bowl . Mix until smooth and well blended without any lumps .

Lightly flour a piece of plastic wrap or wax paper , add the butter mixture to it and spread or pat into a 8 inch square . Cover , place on a flat surface in the refrigerator and chill for atleast 30 mins .

Remove the dough from the refrigerator and place on a lightly floured surface .

Gently roll into a 12 inch square. Place the butter square on top in the center of the dough at a 45° angle .

Pull the flaps of the dough over the edges of the butter square until they meet in the middle .

Dust the top of the dough with flour , then turn them over and tap gently with the rolling pin into a rectangular shape .

Roll the dough out onto a 10 × 20 inch rectangle .

Mark off the dough into thirds widthwise . Fold the one side over and the other on top , like a business letter , taking care to line up the edges carefully .

This completes the first turn .

If the dough is still cool and relaxed , roll it out again into a 10× 20 inch rectangle and then fold into thirds . This completes the second turn .

Repeat this process four more times for a total of six turns .

Wait atleast one hour between the set of turns (so do 2 turns , wait for an hour , 2 last turns , 1 more hour ) Wrap in plastic wrap and freeze for a day or until ready to use .

FOR THE FILLING :-

In 2 tbsp of oil , add the finely chopped onion along with the garlic and saute for a min .

Add in the meat mince next and get it thoroughly combined with the onions and the garlic and let it saute for a min too .

Add in the black pepper , salt , coriander , cumin and garam masalas along with cubec powder and give it all a good mix .

Cover and let it sit on a medium flame for 2 mins or till thoroughly cooked through .

FOR THE RING :-

Preheat your oven to 180 ° .

Cut the puff pastries into triangles ; slide a cut right through the center of the square .

On a large greased baking pan , start to arrange the puff pastry .

Place a triangle with one of it edge pointing towards the inside and the other edge sideways while the one side or base is facing the direction opposite to the second edge .

With each piece , overlap the edge towards the inside with the alternate piece , as if trying to bring a same intersection point .