PUFF PASTERIES

PUFF PASTERIES WITH CREAMY SAUCE

INGERIDIENTS

PUFF PASTERIES SHEETS                                                              2

GREEN ONION                                                                             3

EGG                                                                                             1

BUTTER                                                                                       3 TABLE SAPOON

MAIDA                                                                                         ¼

CHEASE CREAM                                                                           ¼

MILK                                                                                            1 CUP

MUSHROOMS                                                                             ½ CUP

MELTED BUTTER                                                                        FOR BRUSHING

POUR TWO SAPOON BUTTER IN THE FRYING PAN AND MELT IT ON FIRE, ADD GREEN ONION AFTER CUTTING IN LONG SLICES, SHAPED THE PUFF PASTERIES SHEETS IN SQUARE AND RECTANGULAR SHAPES ,CUT THE  EDGES WITH SHARP KNIFE  CUT THE LAYERS OF SHEETS IN TO 3.HEAT UP THE OVEN TO 200C,NOW APPLY THE EGG AFTER BEATING ON THE UPPER SURFACE OF  THE  PASTERIES WITH HELP OF A BRUSH  AND THAN BAKE FOR TEN MINUTES , AFTER TEN MINUTES BRING PASTERIES OUT OF OVEN WHEN IT BECOMES GOLDEN FROM UPPER SIDE ,NOW POUR REFINED FLOOR IN A PAN ADD MILK AND COOK IT FOR 1 MINUTE THAN MIX IT WITH A WOODEN SAPPON AND  CHEASE CREAM IT AND NOW COOK MORE FOR 2 MINUTES  NOW COVERED THIS MIXTURE WITH A FOIL PAPER,POUR  REMAINING ONE SAPOON BUTTER IN FRYING PAN, ADD MUSHROOMS AND ONION  AND COOK THEM NOW MIX MUSHROOMS AND ONION IN THE FIRST MIXTURE OF CREAM CHEASE, NOW APPLY THIS MIXTURE ON ONE PASTERY AND COVERD IT WITH ANOTHER PASTRY DO THE SAME PROCESS WITH REMAINING PASTERIES  APPLY MELTED BUTTER ON THE SURFACE OF THE EACH PASSTERY WITH THE HELP OF  A BRUSH ,NOW BAKED IN THE OVEN AGAIN, FOR FIVE MINUTES AT 200C

PRESENT IT WITH TOMATO CATCHUP