Pastry Poli

I tried a new recipe for poli, a different pastry that is flaky, delicious, & with the same rich, yummy filling as the previous poli recipe.This version is one that I really, really like and suggest that you give it a try. The recipe is titled, Pastry Poli.

The traditional polis are deep fried. The advantage of this recipe is that it is baked, but it does use 8oz. or 250g. of butter. If you make poli on special occasions, I recommend that you try this version. The filling remains the same, just the pastry is different.

If you use this recipe you will have a large amount of the mix left over, unless of course you double the amount of pastry that you use. You can just put the extra mix into zip lock bags and store them into the freezer. The next time around all you have to do is make this quick pastry.

The original recipe uses this pastry to make apple tarts. I tried this recipe which is also very good. I decided to try the pastry with various other fillings like spinach and poli filling. I really like the results. When baking, remove poli when they turn a light golden color. This is when you get the best results as the filling does not dry out. It is really scrumptious

I recommend using substitute ingredients for butter, sugar, cream & milk that may be more suitable for certain health conditions.

You will need a rolling pin & a board to roll dough

Ingredients

  • 2 cups all purpose flour
  • 8 oz. (500g.) cold butter, grated
  • ½ cup cold milk
  • 1 tblsp. cider vinegar
  • a pinch of salt

FILLING

  • 2 tbls. ghee
  • 1 tblsp. elachi/cardomom powder
  • 3 cups dessicated coconut
  • 1½ cups sugar (more if you like it really sweet)
  • ½ cup powdered sugar
  • 1½ tsp. nutmeg powder
  • 1 tsp. rose essence
  • 2 tblsps. ground almonds
  • 2 tblsps. semolina/tastee wheat
  • 2 tblsps. roasted sesame seeds
  • 1 tblsp. roasted poppy seeds
  • 4 tblsps. condensed milk

Method

  • Combine & sift salt & flour into a bowl
  • Cut finely or grate butter and crumble into flour. Use a fork.
  • Sprinkle vinegar. Gradually add milk, tossing with a fork until dough forms a ball
  • Cover & refrigerate for about an hour or until it is easy to handle
  • Combine filling ingredients in a separate dish and mix well
  • Divide dough into ping pong sized balls and roll into discs. You have to be gentle with this dough. Do not to press too hard. Sprinkle the board with a light coating of flour before & in between rolling
  • Add about a tablespoon of filling into the center of each disc. Fold and pinch edges closed.
  • Bake at 375 degrees F. for 20-30 min. or until light brown.
  • Cool and serve
poli

Delicious Poli ready to be eaten

close up of pastry polis

The pastry dough is harder to manipulate. Make sure that the dough is cold. Keep batch in fridge and just work with a few balls at a time. Here is a close up of a few of polis.

Conclusion

I hope you enjoy using this recipe. I have only recently used this pastry and I think it works really well. Since the dough itself has no sweet ingredient, you can use this pastry for a number of pies.

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