Vegetable Puffs Recipe With Pastry Sheets
The vegetable puffs always reminds me of bakeries in India where I used to eat them every so often while growing up. It is so easy to make these puffs especially since we get the ready-made puff pastry sheets available in the market
Servings: 12 Puffs
- 1 package Puff pastry sheet 2 sheets
- 3 large Potato Cooked, peeled, and mashed
- 1 medium Onion Finely chopped
- ½ cup Peas I used frozen
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Amchur powder
- to taste Salt
TO MAKE THE FILLING -
Wash, peel and cook the potatoes in the microwave until soft. Mash it up using a fork.
In a pan, heat the oil and then add the cumin seeds. Sauté the chopped onions until golden brown.
Add the frozen peas and all the spices along with the salt. Mix well and cook for 3-4 minutes.
Now add the cooked/mashed potatoes and mix well. Sprinkle some water, if needed, and cook the masala on low flame for about 5 minutes. The filling should be dry. Keep it aside to cool.
TO MAKE THE PUFFS –
Preheat the oven to 425 F. Line 2 baking sheets with foil or parchment sheet.
Thaw the puff pastry sheets as per the instructions on the box.
Divide each sheet into 6 pieces. Place about a tablespoon of filling on one side of the pastry sheet and fold it over itself. Using a fork, seal the edges well.
Repeat the same with the remaining sheets.
Bake in the preheated oven for about 20 minutes or until golden brown and puffed up.
Serve warm with ketchup or Tomato sauce!
Calories: 318kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Sodium: 112mg | Potassium: 449mg | Fiber: 3g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 2mg