Veg puffs (Vegetable puffs). Who could resist the flaky layers of warm puff pastry fresh from the oven? Brimming with the deliciousness of spiced veggies encased in puff pastry, this is the best recipe for the ultimate snack.
There’s a reason puff pastry is such a favorite in my household - for one, its flaky layers are quite addictive. Not to mention the variety of sweet and savory fillings that make them utterly delicious. When it comes to puff pastry recipes, there’s a world of ideas out there, and here’s another delicious inspiration to add to your collection.
Veg puffs or vegetable puffs. Vegetables like potatoes, carrots and green peas are cooked in subtle spices, covered with puff pastry and baked until crispy perfection. The best part about these puffs is how versatile they are. Customizing with favorite vegetables or seasonal produce is super easy too.
Veg Puffs Ingredients
Vegetables - Although the classic combination of potatoes, carrots and green peas taste amazing in this recipe, feel free to customize with your favorites. Frozen vegetables are definitely an amazing addition to the spice mixture of these puffs.
Spices - A simple touch of ground turmeric, ground coriander, garam masala, and red chili powder adds incredible flavor to this delicious little bites. Make sure you sauté them lightly to release the aromatic flavors.
Puff pastry - Homemade or store bought, it’s your choice. If you’re after a quick and easy veg puffs recipe, store bought frozen puff pastry sheets are the way to go.
Vegetable Filling for Puffs
Start with browning onions followed by sauteing garlic, ginger and green chilies. Now add the spices, ground turmeric, ground coriander, garam masala and red chili powder. The veggies go in next along with the right amount of seasonings. Allow them to cook in the spices. You can also add in a little water to help with the cooking process. When the veggies are cooked, the mixture should be semi-solid consistency. Make sure it’s not too dry.
Make Veg Puffs
I’m using ready rolled puff pastry sheets to make these puffs. Just cut them into squares, place the filling in the center, and fold. Make sure the veggie filling is cooled completely. For a beautifully brown pastry top, don’t forget to brush them with a little milk or whisked egg.
Finally, bake. Warm puffs fresh out of the oven - just perfect for your afternoon tea.
More Puffs Recipes:
Veg Puffs | Vegetable Puffs | Video
Ingredients
Vegetable filling:
- 1 tablespoon oil
- 1 large onion chopped
- ½ tablespoon minced ginger ginger paste
- ½ tablespoon minced garlic garlic paste
- 2 green chilies chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- 2 cups chopped vegetables potatoes, carrots and green peas
- ¼ cup water
- Salt and pepper to taste
To make puffs:
- 4 puff pastry sheets thawed
- 2 tablespoons milk
Instructions
Make vegetable filling:
- Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
- Add ginger and garlic. Sauté, stirring, for a minute or until aromatic. Add green chilies. Sauté, stirring, for a minute.
- Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until fragrant.
- Add vegetables. Season with salt and pepper. Stir to combine.
- Add water. Stir. Cook, covered, for about 5-6 minutes or until tender. Add more water if needed.
- Ideally the mixture needs to be semi-solid consistency. Remove from heat. Allow to cool completely.
Make veg puffs:
- Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
- Place one puff pastry on a flat surface. Cut into 6 rectangles. Place 2 tablespoons of vegetable filling in the center of the rectangles.
- Brush a little water on the edges of the pastry. Fold over to enclose the filling. Press down to seal.
- Arrange the pastries on the baking trays. Brush with milk.
- Transfer to oven. Bake for 20-25 minutes or until flaky and lightly browned.
Notes
Nutrition
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tania| my kitchen stories says
Wow these look so delicious