Puff Pastry photo Tara Deshpande


Puff Pastry- Where to Buy It in Mumbai and What to Make with It

Before the chicken puff came puff pastry. In India Pattice and savory Khara biscuits available at Irani cafes are the most commonly eaten snack made from puff pastry. 

Puff Pastry also known as butter paste and puff paste originated in France where it is called pâte feuilletée or feuilletage. Feuille is the French word for leaf.

 Puff pastry, unlike pâte brisée is a laminated dough where layers of dough are repeatedly rolled and rested with layers of butter to produce a very flaky, fine and crisp dough.  In some early, medieval recipes eggs were also added to the dough. 

The process is far more time consuming than short crust or the choux pastry (pate a choux) so many home cooks buy it frozen or readymade at a bakery.

photo Gallica

The first published recipe for puff pastry appeared in François Pierre La Varenne‘s “Pastissier Francois” in 1653.

But it was invented some years before this in 1645 by a French pastry cook’s apprentice, Claudius Gele who accidentally stumbled upon the technique for puff pastry while trying to make a loaf of bread for his bed ridden father. 

Claudius later went to work for the Brothers Mosca’s pastry shop in Florence, Italy where he continued to produce the puff pastry for his employers all the while keeping the recipe secret. He made his employers a fortune. 

While many food historians agree puff paste was a logical outcome of short crust pastry others believe that it was influenced by Middle Eastern Phyllo and werqa dough made with olive oil and fine sheets of dough. 

My 1765 edition of The Art of Cookery Made Plain and Easy by a Lady has an early recipe for ‘Puff-pafte’. By the early 1800’s Puff Pastry become the standard term used in English cookbooks.



In Mumbai you can buy Puff Pastry to order at Worli’s City Bakery.  They sell it by the kilogram and must be ordered with 24 hour notice. It is also available refrigerated in 250 gram sheets at American Bakery in Byculla. Both are vegan. Check with the local Irani cafés in your city –if they make khara biscuits and pattice, chances are they will sell you the readymade dough. You can also buy it in the frozen section in supermarkets and some club shops.

I would advise you keep the fresh puff pastry refrigerated (not frozen) at all times and use it within 24 hours.

For me puff pastry is the go to when I don’t have time to make leavened dough or a short crust pastry.

Here are some of the easy, elegant and delicious recipes I make. You can also make chicken pot pies, cheese straws, vol au vents, poisson en croute (whole fish wrapped in pastry.

No Huff, Puff Pizza photo Bini Bharucha


Perfect for large groups, you can add on almost any filling.  While this recipe calls for a red sauce you can also do a Pizza Bianco or a sweet dessert pizza with fruit compote and almonds.











This classic layered dessert should be served plated as individual portions. They are impressive and elegant but easy to make.

Napoleons with pastry cream and fruit photo by Bini Bharucha



Beggars Purses with puff pastry photo Beynaz Mistri

Knotted with chives these delicate purses can be stuffed with meat, prawns, tofu or turn them into a dessert.



Turnovers are so easy. I bake them just before the dessert course and serve them warm with vanilla ice cream and some honey drizzled over the top. A winner! 



Poisson En Croute

A classic French preparation this is a complex dish but makes a spectacular main course.

poisson en croute with puff pastry photo Tara Deshpande





Nahoum’s Chicken Pattice (Kolkota)


Some of my debut film ‘Is Raat Ki Subah Nahin’ was filmed in south Mumbai. A film about one eventful night we began shoots at 7 p.m. and invariably director Sudhir Mishra and some of the crew ended up at Kayani’s Café early the following morning.  Fortified by cups of sweet Irani chai and flaky chicken pattice that came straight out of Kayani’s dinosaur ovens, I’d race off to St Xavier’s College for economics class. 

Everyone in Mumbai has an Irani café story and pattice are an integral part of the menu.

Jimmy Boys Caramelized onion puff (Ballard estate, Mumbai)

It is suggested that Indian chicken and Mutton Pattice also called Chicken Pattie and puffs is a ‘desi’ variant of the Cornish Pasty introduced to the colonies by the British. While a typical Cornish Pasty in England is a crimped, stuffed D shaped savory made with short crust pastry or rough puff (flour and fat), most Chicken Pattice at Irani bakeries and private English era clubs are a version of the layered French puff pastry or pâte feuilleté. 

Pasties, patties and pattice fall into the ‘portable pies’ category that includes turnovers, calzones, empanadas, pop tarts, Natchitoches and Stromboli. There are numerous references, entire cookbooks even dedicated to these stuffed pies throughout medieval history. They were cheap to make, easy to carry and very satisfying. It is no wonder they have been adapted the world over.

In my 1765 edition of Hannah Glasse’s ‘The Art of Cookery Made Plain and Easy’ the author provides a recipe for puff paste and for patties and pasties. Curiously some of the recipes like this one for Beef Patties require the pastry to be fried. 

This is unusual because while the fillings, shape and size of Patties and pasties have varied during its evolution they are almost always baked.

Food historian Clifford Wright alludes to the Middle East for the origins of these pocket pies. In 9th century Baghdad Sanbusaks or Samosa, a stuffed fried triangular pastry faintly resemble the calzone. 

Kayanis chicken and mutton puffs (Dhobi Talao Mumbai)

The Persians made Baghlava Esfhani, a sweet D shaped pastel and Boreks, fine yufka dough stuffed with meat originated in the Ottoman Empire.

 Larousse Gastronomique links Pasty to Bastilla or Bestila, the national dish of Morocco. Some suggest Pastilla has Arab Andalusian origins from the time of the Caliphates in the 8th century. Pastilla in Spanish means ‘small pastry’ and employs a fine werqa dough. The B in Arabic replaced the ‘P’. The King of Spain Philip II had a fondness for Bastilla. 

In cookbooks dating 1129 to 1200 the French were making a kind of stuffed pie called pastilles.

Pastis (not to be confused with anise flavored liqueur) is derived from the French word pâte meaning pie.  Pastis Landais, Gascon and bourrit are all made with different kinds of dough but are often served as individual pies.

Author Claudia Roden refers to Turkish Pasteles de Carnes made by Sephardic Jews from Greece. The Syrians also make a pie called Pastelis.

Kolumna in Russia claims to have invented a sweet Pastilla with egg whites and has a museum dedicated to this pie. Corsicans still make Bastella, a meat and vegetable filled pie pastry.

I also found mentions of patties, pastie and puffs in Rundell’s ‘A New System of Domestic Cookery’ (1814). Interestingly the terms are used interchangeably but they all employ puff pastry, are individual pies, stuffed and baked. 

Boston Cooking School Cookbook (1898)

Cornish pasty can be traced back to 1300 A.D. in Cornwall when it was a miner’s food and contained only potatoes. Meat was added later. It is said that King William the Lion (1143 A.D.) served wastelli dominici to Richard the Lion-Hearted. 

The Cornish pasty has a PGI – Protected Geographical status now and the Cornish Pasty Association (yes there is one!) insists it be made with beef, must contain no other vegetables besides turnip (swede, also called Rutabaga in the U.S.A), onion and potato. It also lays out specifications for the kind of dough (not too flaky but hearty and robust enough to survive a trip down a mine shaft in someone’s pocket). Some traditionalists suggest the addition of bread flour to the dough. In order to be sold as a Cornish pasty the savory must be made in Cornwall. 

Cornish Pasty is believed to have travelled to America in the 1830’s when 37000 miners immigrated to the USA. Their coal mining expertise was in great demand and its possible with them went the food they loved the most.

In parts of the USA like Michigan and Pennsylvania where the Pasty continues to be popular the dough is sometimes made like choux pastry by boiling butter, water and flour over a stove. The Cornish pasty evolved a little differently in Jamaica where the traditional patty is dough seasoned with turmeric and is often served vada pao style with a coconut bread bun. The journey this culinary delight took through the colonies transformed the plain vegetable and meat fillings into more flavorful versions spiced with scotch bonnets, garlic and curry spices. 

Cafe Excelsior Spicy Chicken Puff (Fort Mumbai)

On the other hand in the USA and UK a patty is also a breaded cutlet like a cutlet or tikki in India, (the Ragda Pattice is a curried potato cutlet) though the term is also used to describe burger patties in school canteens. An empanada or Brazilian pastel would best describe a pasty in the USA, while a turnover made with puff pastry would most closely resemble an Indian chicken patty. rectangles, even round.  

My favorite chicken pattice came from Bastani near Metro cinema before it closed. In Mumbai Jimmy Boy’s make a delicious caramelized onion and paneer puff that closely resembles the shape of the Cornish pasty. You can also buy a spicy chicken puff from Café Excelsior Fort. Wengers in New Delhi and Nimrah in Hyderabad, Flurys and Nahoum’s in Kolkata.