Oman dining: Buttery, flaky goodness
July 10, 2017 | 7:53 PM
by Oneza Tabish
A medley of colourful veggies stuffed in a puff pastry that will leave you asking for more.


A medley of colourful veggies stuffed in a puff pastry that will leave you asking for more.


10 pastry sheets

1 egg for egg wash

For Stuffing

2 tablespoons oil

1 medium size onion, sliced

Salt to taste

1 teaspoon sugar

1 large tomato, finely chopped

1 teaspoon chili powder

1 teaspoon garam masala powder

1/2 teaspoon turmeric powder

1 medium size carrot, chopped

1.5 cup finely shredded cabbage

2 teaspoons soya sauce

1 tablespoon tomato ketchup

2 medium size boiled and cubed potatoes


Preheat oven to 220°C. Heat oil in a wok. Add in onions, salt and sugar. Sauté for 2 minutes till it turns light golden. Now add in tomatoes and sauté for 5 minutes till the tomatoes turn mushy. Add in spice powders and mix well. Now add in all the veggies except potatoes. Mix well with the masala. Cook for 10 minutes till the veggies are tender. Add in soy sauce and tomato ketchup and mix well. Now add in boiled potatoes and mix well. Allow the mixture to cool down. Take the puff pastry square and spoon in some stuffing mix in the centre and fold it over. Use a fork to press the edges. Now arrange them in a baking tray. Once you are done with everything, crack open an egg, beat it slightly and brush this over all the puffs. Bake it in a preheated oven for 25 to 30 minutes till the top is golden. Remove the tray from oven and let it cool.


Enjoy your favourite pizza toppings, all wrapped up in delectable puff pastry that will win the hearts of one and all.


For pizza sauce

1 tablespoon oil

2 cloves garlic minced

1/2 cup tomato puree

1 tablespoon chili flakes

1 tablespoon vinegar

1/2 teaspoon black pepper

Salt to taste

For pizza puff

1 puff pastry sheet, rolled into a large rectangle

1 small onion finally chopped

1 tablespoon green pepper finally chopped

1 tablespoon fresh corn kernels

5-6 tablespoons shredded mozzarella or Italian-blend cheese


For pizza sauce

In a pan, heat oil, and add garlic. Cook it for 1 minute, add tomato puree. Cook just for 2-3 minutes. Switch of flame, and add chili flakes, vinegar, fresh-cracked black pepper. Sauce is ready to use.

For pizza puff

Preheat oven to 205°C. Place the puff pastry dough onto a baking sheet. Bake for 10 minutes. Remove from oven and use a spatula or spoon to push down the centre of the crust, leaving about a 1-inch margin on all sides. In puff spread pizza sauce, leaving about 1 inch of margin from all the sides, top with cheese, onion, green pepper, fresh corn kernels. Return to oven and bake it for 5-7 minutes. Sprinkle oregano on the top. Serve with tomato ketchup.


Simple, easy, fun, and delicious, these jam pinwheels are perfect for little ones to make and for everyone to devour.


2 sheets puff pastry (defrosted)

1 cup jam (strawberry or apricot)


Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Lay out the defrosted puff pastry sheets and cover each evenly with the jam. Roll up tightly into a sausage shape and using a pizza cutter, slice each ‘sausage’ into six pieces. Place each pinwheel on to the baking tray, seam side down and bake for 20 minutes or until golden and puffed. Remove from oven and leave to cool.


Melt in the mouth cream puffs with an overdose of chocolate that doubles as a dessert as well as a great high tea companion.


For puffs

3/4 cup flour

2 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 cup (1 stick) of butter

1 cup of water

4 eggs

For chocolate cream (stuffing/filling)

2 boxes of instant chocolate pudding mix (Jello)

1 1/2 cups cold milk

Powdered sugar for dusting

1 cup sour cream


Preheat oven to 220°C and in a medium bowl combine flour, sugar and cocoa powder. Melt butter over medium heat in a saucepan. Add water and bring to a roaring boil. Stir in the flour mixture and continue to stir, the dough will become a ball but keep stirring over heat for 1 minute. Pour dough into the large bowl of a mixer. Turn on the mixer and beat for 2-3 minutes on medium speed and allowing dough to cool slightly. Add eggs one at a time as you continue to beat dough. The dough will become creamy and smooth. Line a baking sheet with parchment paper and scoop dough onto baking sheet by the tablespoonful 1 inch apart. Bake for 20 minutes and allow to cool.

For the filling: In a large bowl whisk together pudding mix and milk until smooth. Whisk in the sour cream until smooth. Place in the refrigerator for 1 hour.

Building the cream puffs

*There are two methods

Method 1

Slice puffs in half and fill with pudding. Dust the top with powdered sugar.

Method 2

Place pudding mixture into a pastry bag with a pointy tip and stick the tip carefully into the puff and fill with pudding. Dust the top with powdered sugar.

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