Mini Peanut Puffs


For the pastry dough

240g plain flour
Pinch of salt
150g margarine, cubed
1 small egg
200ml cold water

For the filling

150g roasted peanuts, ground
50g peanut butter
50g sesame seeds, toasted
100g castor sugar
1/4 tsp salt


Put flour, salt, margarine and egg into a food processor. Process until it resembles breadcrumbs.

Remove mixture into a large mixing bowl. Add water gradually to mix into a soft and pliable dough. Remove dough and wrap with a piece of cling film. Refrigerate for 30 minutes.

Combine ground roasted peanuts, sesame seeds, peanut butter, salt and sugar in a mixing bowl. Stir well then refrigerate.

Roll out dough into about 2mm thickness. Cut into 5–6cm circles. To each circle add 1 teaspoon of filling; fold into half and pinch the sides to enclose the filling.

Repeat until all ingredients are used up.

Deep-fry the peanut puffs in oil over medium heat until the pastry is golden.

Dish out and place on crushed kitchen paper to drain the oil.

When puffs are completely cool store in air-tight containers.

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