This recipe took D-A-A-A-Y-S to complete. Not because it's particularly complicated, but because I made the pastry, put it in the fridge to chill overnight and then took forever to get around to making the filling. There was one day that the filling almost happened and then I realised I was out of onions and so the little puffs were further delayed.
I don't know if it was the three days chilling, but whatever the reason, this pastry was FABULOUS! It had peanut butter in it (weird, I know!) and it had the most incredibly wonderful peanutty aftertaste as well as being quite firm and not at all flaky. While I do realise this pastry was designed to be deep fried, I am just coming off a two month shoulder injury and quite frankly, my newly rounded waistline was crying out for me to oven bake them instead.
I may have rolled the pastry a bit thin (I made eighteen rather than twelve) but it still held together beautifully. It may well have been a different story had I dropped them in hot oil...
Another recipe to love and I will definitely be making this pastry over and over again x
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