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Pizza Puffs combine the best of two worlds – the crunch of a puff pastry and the flavors of pizza. Instead of a flat pizza base, the filling is enclosed in a crispy shell, making it easy to eat on the go.
The filling is usually made with onions, capsicum, corn, and sometimes paneer or mushrooms, mixed with a tangy pizza sauce and lots of mozzarella cheese. You can adjust the filling as per your preference – add jalapenos for spice, olives for tang, or extra chili flakes for heat.
Homemade pizza puffs can be baked or air-fried for a healthier version, while deep-frying gives the authentic street-style crunch. They taste best when served hot with tomato ketchup, chili sauce, or creamy cheese dips.
These are ideal for kids’ snacks, tea-time treats, or small party bites. They can also be prepped in advance and baked just before serving.
Prepare the Dough / Pastry:
Mix flour, salt, and baking powder. Add cold butter cubes and rub gently until crumbly.
Add cold water little by little and form a dough (don’t over-knead).
Wrap in cling film and refrigerate for 20 minutes.
Make the Filling:
Heat oil in a pan. Sauté onions until translucent.
Add capsicum and corn. Stir for 2–3 minutes.
Add pizza sauce, chili flakes, oregano, and salt. Mix well.
Turn off the heat. Once slightly cool, add mozzarella cheese and mix.
Assemble the Puffs:
Roll out the chilled dough into a thin sheet. Cut into 8 equal rectangles.
Place 2 tbsp filling in the center of each rectangle.
Fold into a square/triangle and seal edges with a fork.
Cooking:
Baking: Preheat oven to 200°C (390°F). Brush puffs with butter or milk. Bake for 15–18 minutes until golden brown.
Air Fryer: Cook at 190°C for 12–14 minutes.
Deep Frying (street-style): Heat oil and fry puffs on medium flame until crisp golden.
Serve:
Serve hot with ketchup, garlic dip, or cheese sauce.
Always cool the filling before stuffing; hot filling makes the dough soggy.
If using readymade puff pastry, just thaw and use – no need to prepare dough.
For extra flakiness, brush the pastry with butter before folding.
Add paneer, mushrooms, or olives for a more pizza-like feel.
If deep-frying, keep the flame medium to cook the pastry fully without burning.
Yes, but the texture will be denser and less flaky. For best results, mix half wheat flour and half maida.
Yes, assemble the puffs and freeze them raw. Bake or fry directly when needed (add 2–3 minutes extra cooking time).
Yes, use dairy-free cheese and margarine instead of butter.
Tomato ketchup, garlic mayo, or cheese dip pair best with them.
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