Veg Puffs | Vegetable Puffs | Video
Spiced veggies encased in flaky puff pastry! Perfect with your afternoon tea!
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Servings
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
- Customize these puffs with your favorite vegetables.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 82mg | Fiber: 2g | Sugar: 2g