Vegetable Puff is an excellent appetizer/snack recipe with a combination of crispy flaky crust and a soft vegetable filling. Its a crowd pleasing dish and loved by all age groups making it apt for parties and potlucks. This was one of the appetizers for my Lil one’s First Birthday Party and was a huge success.
I am using store bought pastry sheet for this recipe as that way its quick and easy. The filling is simple yet delicious and is made of veggies and flavored with Indian Spices. I like using potatoes, carrots, peas and corn for filling but any veggies can be used like even cauliflower, beans etc.
The best part about this recipe is you can make it ahead of time. For e.g. you can make the filing the night before the party and cool it and store it in refrigerator and make the puffs next day using this filling. Or you can make the filling and puff the night before and lay them on a aluminium tray and freeze. Once frozen you can transfer them to Ziploc bags and bake as needed. Third way is you go ahead and bake them. Allow them to cool completely and then freeze them. Reheat in microwave or oven when you want to eat/serve.
Now to the recipe…
2 Puff pastry sheets
2 tbsp oil
1 tsp zeera
1 tbsp minced ginger garlic
1 onion finely chopped
1/2 cup frozen peas
1/2 cup frozen corn kernels
1/2 cup chopped carrots
2 medium sized potatoes boiled, peeled and roughly mashed
1 and 1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp coriander powder
1 tsp red chilli powder (or to taste)
1 tsp cumin seeds powder
1 tsp dry mango powder
1/2 tsp garam masala (or to taste)
1 tsp chaat masala
handful of finely chopped coriander leaves
Some dry wheat or all purpose flour for dusting
some oil for greasing
To make the Vegetable Filling:
In a vessel heat the oil. Once hot add the cumin seeds and add the ginger garlic when they start spluttering. Saute for a minute and then add the onion. Saute until the onions are golden brown. Then add the corn, carrots, peas. Mix and cook for about 1 mins.
Then add salt and pepper. Mix well and cover and cook for about 10 mins or until the vegetables have cooked. Now add all the spice powders like coriander, red chilli, cumin seeds, dry mango and garam masala. Give it a good mix and cook for a minute or two. Then add the mashed potatoes and mix well. Cover and cook for about two minutes or so. Finely add the chaat masala and coriander leaves and give it a final mix. That’s it our Vegetable filling is ready. Keep aside and allow to cool slightly
To make the Puff:
Preheat the oven to 400F. Line baking tray with aluminium foil and spray/grease with cooking oil. Thaw the pastry sheets as instructed on the package. sprinkle some flour on your work surface (to prevent the sheet from sticking) and divide 1 sheet into 9 equal parts.
Take one part and slightly elongate/stretch it using rolling pin. This way you will get a rectangle. Place 1 tbsp (or as much needed) on one side of the rectangle as shown in pic. Now apply water to all sides and close the puff by overlapping top side on the bottm one with filling. Press to seal. Transfer onto baking tray. Similarly complete all the remaining sqaures. Bake for 20-30 mins or until they are golden brown and done.
- Thaw the pastry sheets properly as per packet instructions. If you try opening puff pastry sheets when cold they tend to break hence allow them to come to a temperature where you can easily work with them.
- For the filling you can use the veggies of choice. I have used potatoes, carrots peas and corn but you can also add capsicum, cauliflower, beans etc.
- If you are not planning to bake the puffs immediately cover them with a wet paper towel to prevent them from drying and place them in refrigerator.
That’s it, our crispy and tasty Vegetable Puff is ready, Serve these with some spicy ketchup. Enjoy!!