Ballarat home based micro-bakery specialized in handcrafted Brioche, Puff pastry and Sweets
A delicious filling of spiced potatoes and peas wrapped in our Artisan All-Butter Spelt puff pastry.
A gentle kick of heat from fresh chillies, a lot of aromatic spices and fragrant fresh coriander.
Perfectly enjoyed with yoghurt or your favourite chutney.
Weight:
1. Prepare
– Option a): Defrost the rolls at the room temperature one to two hours.
– Option b): Remove rolls from the package and defrost them overnight in the fridge.
2. Bake
– Preheat oven on ≈200 – 220˚C.
– Place the rolls on a lined baking tray.
– Optional – Egg wash and season rolls with seeds.
– Bake in a fan-forced oven until pastry is golden
– Rotate tray half way through to ensure an even bake.
– After baking, let them rest for 5-10 minutes to cool down.
– Potato rolls will be hot after baking, take care when handling!
Every oven heats differently. Adjust the baking time if needed to achieve a deep golden pastry. The secret to puff pastry is a hot oven (≈200°C – 220°C) so the trapped butter rapidly turns to steam. This intense heat causes the hundreds of thin, alternating layers of butter and dough to push apart, resulting in a raised, flaky, and crispy pastry.
Filling: Potatoes, peas, green chillies, fresh ginger, fresh coriander, lemon juice, onions, garlic, spices.
The Flaky – Artisan all-butter spelt puff pastry: Butter (cream (milk)) (33%), wholemeal spelt flour, white spelt flour, white bread flour, water, sea salt, vinegar.
Find out more here about The Flaky
