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[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]



By Monish Gujral Published: April 10, 2013

  • Yield: 10
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]



  1. Melt the butter with the shortening, and let it cool. In a large bowl, stir together the flour and salt. Stir in the cooled butter and shortening with a fork. Stir in the egg yolks, and mix well. Add the buttermilk gradually until mixture starts to come together. Knead briefly until dough is smooth. Wrap dough in saran wrap and let it rest on the counter for 30 minutes to an hour.
  2. Melt butter and oil in a skillet on medium heat. Sauté optional bacon pieces until crispy then remove to paper towels. Add the onions and sugar to the skillet and sauté until golden and translucent. Add the hearts of palm and sauté a few minutes more. Stir in the flour, then add the milk and lower heat slightly. Cook, stirring, until mixture thickens.
  3. Remove from heat and stir in the olives. Stir in the farmer’s cheese and bacon bits, if using. Set aside to cool. Preheat the oven to 350º. Divide dough into 12 pieces. Roll out 10 of the pieces into circles large enough to line the bottom and sides of a standard muffin tin. It may help to roll the dough, then let it rest for a few minutes, then roll out the rest of the way. The rest lets the elasticity in the dough relax, and helps it to maintain its shape.
  4. Line 10 muffin tins with dough circles, pressing them into the bottom and sides of the pan. Divide the filling between the 10 lined muffin tins. Roll out the remaining two portions of dough and cut circles to match the diameter of the muffin tins. Place the circles on top of the filling, and pinch around the edges to seal them with the dough lining the tin. Seal them well so that the filling doesn’t leak out during baking
  5. Bake pastries for 25-30 minutes, or until golden brown.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Food bytes "Samosa Chronicle" in Sunday standard by Monish Gujral | Monish Gujral's Blog

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