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Veg Puff

Vegetable Puff Recipe

Shweta Arora
Vegetable Puff is an excellent appetizer and snack recipe made by stuffing puff pastry with a savory mix vegetable filling. These veg puffs are 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!! 
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Bake Time 30 mins
Total Time 1 hr
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 18 puffs



  • 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



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.


  • 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. 
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