Vegetable Puff is an excellent appetizer and snack recipe made using puff pastry with a savory mix vegetable filling. These veg puff can be baked or air fried until crispy and golden and served hot and fresh with side of ketchup or chutney to dip in. The combination of crispy flaky crust outside and soft spicy filling inside is simply delicious!!
Veg puff is 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 older one's first birthday party and was a huge success.
What is Vegetable Puff:
Veg Puff is an Indian appetizer or snack recipe that is popularly sold in many bakeries in India. It is also popular as curry puff in other parts of the world.
It is basically a flaky pastry filled with some kind of savory filling be it chicken with potatoes and peas or mix vegetable potato filling and then baked until cripsy and golden brown.
The outer cover is a flaky pastry commonly known as puff pastry and is popularly available in most grocery stores. You can make your own too but its quite laborious so I usually go with store bought ones. Like I did for this recipe. Its just quick and easy.
The filling for this veg puff recipe 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 these ahead of time and either refrigerate or freeze them. Just bake and serve. Isn't that easy!! I love such appetizers for parties!!
How to make Veg Puff recipe:
The recipe for veg puff is really easy, just has a few steps but I've broken them down to make it easy. First you will need to make the filling then you have to stuff the filling in your pastry sheets and last but not least bake and enjoy these crispy delicious puffs. Lets see how to make these .
To make the Vegetable Filling:
In a pan heat the oil. Once the oil is hot add the cumin seeds and allow to splutter. Stir in the ginger garlic and saute for few seconds and add the onions. Cook until the onions are translucent and slightly golden brown. Stir in the veggies -corn, carrots, peas along with salt and pepper.
Cover and cook the veggies for about 5 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. Stir in 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 Veg Puffs:
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 to form a rectangle (not too thin). Place couple of tablespoon (or as much needed) on one side (bottom portion) of the rectangle as shown in pic. Now apply water to all sides and close the puff by overlapping top side on the bottom one with filling. Press to seal. You can also use a fork to make marks and seal.
Similarly complete all the remaining squares. Keep them covered with a wet towel or tissue to prevent from drying. These are now ready to be baked or you can refrigerate them for couple of days or freeze them for later use.
Baking the Veg Puff:
To bake veg puff in Oven : Preheat the oven to 400F. Line baking tray with parchment paper. Transfer the veg puffs onto baking tray in a single layer leaving space between two puff. Brush them with a light coat of oil (optional). Bake in preheated oven for 20-30 mins or until they are puffed, golden brown and crispy.
To bake veg puff in Air-fryer : Line the veg puff's on a single layer without over crowding. Brush them with a light coat of oil (optional) and bake at 370F-390F for 10-12 mins or until they are puffed, golden brown and crispy.
That's it, our crispy and tasty Vegetable Puff is ready, Serve these with some spicy ketchup. Enjoy!!
To Freeze the Puffs:
There are two ways you can freeze these vegetable puffs
- Unbaked: Line the veg puff (unbaked) on a parchment lined baking tray and freeze. Once frozen transfer to freezer safe ziplock bags or container. When ready to eat simply pop them into the oven or air fryer and bake for until puffed, golden brown and crispy. Frozen may need additional time.
- Baked: Bake the veg puffs and allow them to cool completely and then freeze them. Reheat in microwave (will be soft, not crispy but still tasty) or oven (crispy)when you want to eat/serve.
More delicious Snack recipes using puff pastry :
CINNAMON SUGAR CHOCOLATE CREAM HORNS
Hope you enjoy this Veg Puff recipe as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Vegetable Puff Recipe
Equipment
Ingredients
- 2 Puff pastry sheets using frozen
- Some dry wheat or all purpose flour for dusting
- some oil for greasing
Vegetable Filling
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds zeera
- 1 tablespoon ginger garlic minced
- 1 onion finely chopped
- ½ cup green peas using frozen
- ½ cup corn kernels using frozen
- ½ cup carrots chopped
- 2 medium potatoes boiled, peeled and roughly mashed (approx 1and ½ cup mashed.)
- handful handful of finely chopped coriander leaves
Spices:
- 1½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder or to taste
- 1 teaspoon cumin seeds powder
- 1 teaspoon dry mango powder (amchur)
- ½ teaspoon garam masala or to taste
- 1 teaspoon chaat masala
Instructions
To make the vegetable filling:
- In a pan heat the oil. Once the oil is hot add the cumin seeds and allow to splutter.
- Stir in the ginger garlic and saute for few seconds and add the onions. Cook until the onions are translucent and slightly golden brown.
- Stir in the veggies -corn, carrots, peas along with salt and pepper. Cover and cook the veggies for about 5 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.
- Stir in the mashed potatoes and mix well. Cover and cook for about two minutes or so.
- Finally 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 Veg Puff:
- 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 to form a rectangle (not too thin).
- Place couple of tablespoon (or as much needed) on one side (bottom portion) of the rectangle as shown in pic.
- Apply water to all sides and close the puff by overlapping top side on the bottom one with filling. Press to seal. You can also crimp them with a fork if needed.
- Similarly complete all the remaining squares. Keep them covered with a wet towel or tissue to prevent from drying. These are now ready to be baked or you can refrigerate them for couple of day or freeze them for later use.
To bake the veg puff
- You can either bake these veg puffs in oven or in the air fryer.
- To bake veg puff in Oven : Preheat the oven to 400F. Line baking tray with parchment paper. Transfer the veg puffs onto baking tray in a single layer leaving space between two puff. Brush them with a light coat of oil (optional). Bake in preheated oven for 20-30 mins or until they are puffed, golden brown and crispy.
- To bake veg puff in Air-fryer : Line the veg puff’s on a single layer without over crowding. Brush them with a light coat of oil (optional) and bake at 370F-390F for 10-12 mins or until they are puffed, golden brown and crispy.
Notes
- 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.
- You can even freeze unbaked puffs for later use. When ready to eat, pop frozen puffs into oven or air fry and bake until golden and crispy. Frozen may need some additional time to bake.
Happy Baking!!
Shweta
Beautiful puff.
it reminds me of mumbai rains 🙂
piping hot with tea- perfect 🙂 beautiful pics
perfect snack for this weather,yummy!
yummy ones..
Delicious and lovely looking veg puff.Pics are super inviting.
Deepa