Veggie Puffs

Puff Pastries are very special to me as they are a part of Christmas tradition in our home. Every year I make some form of puff pastry - this year it was these Veggie Puffs, last year it was Tandoori Chicken Pot pie. Year before, I made Kabab filled Puffs and the year before that Alu Puffs.

These puffs have a delicious filling of veggies cooked with fragrant spices. They are irresistibly tasty and easy to make. Perfect as brunch with fruits and a cup of coffee or serve as a snack with some chutney or sauce.

I love to make puff pastry from scratch but if you are in a time crunch, readymade packs do come to your rescue. Make the filling the previous day so that it is cool and perfect to be filled in the puffs. 

Now you can either roll out the puff pastry into a big rectangle, put the filling as a log and roll and cut making small puffs.

Or you can make big triangle puffs (this is my favorite). Roll out the puff sheets and cut into squares. Fill with the veggie filling and seal with some water. Press lightly to evenly distribute the filling inside the puff and then put two cuts on top of the puff with a knife. I love that the beetroot makes the filling all red. Anyone will confuse these savory puffs with jam filled ones.

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled, drained, cooled, peeled and mashed
• Onion - ½ sliced or chopped
• Chaat Masala - 1 teaspoon
• Garam Masala - ½ teaspoon 
• Garlic powder - ½ teaspoon 
• Cumin powder - ½ teaspoon 
• Coriander Powder - ½ teaspoon
• Salt - taste and adjust (about ½ teaspoon)
• Cilantro - a handful, washed and chopped
• Canola Oil - 2-3 cups
• Cumin Seeds - ½ teaspoon
• Amchur - ½ teaspoon
• Carrot - 2, medium, peeled, washed and thinly sliced
• Peas - 1 cup (I used frozen), washed
• Beetroot - 1, medium, peeled, washed and thinly sliced
• Puff Pastry dough – 1 (homemade or store bought)
• All Purpose Flour – 1 cup (to roll the pastries)

Directions:

• Start by heating a wok or wide pan over medium high heat.
• Add 2 tablespoons of Canola Oil in it
• Temper with Cumin Seeds, once they start crackling add the Onion.
• Fry the Onion till it’s golden red in color.
• Next add the Carrots, Beetroot and Peas, cover and cook for 5 minutes.
• Stir, cover and cook for another 5 minutes.
• Now add the mashed potatoes in it. Mix everything, cover and cook for 5 minutes.
• Add all the spices (Salt, Coriander Powder, Amchur, Chaat Masala, Garlic Powder, Cumin Powder and Garam Masala). Mix, cover and cook for 5 minutes.
• Increase the heat to medium high and fry till the mixture looks dry.
• Turn off the heat, add the chopped Cilantro
• Let it cool down for 5 minutes, I like molding them into a cylinder or round shape. That way it’s easier to fill it inside the puffs.
• Let the patties cool down completely. This will prevent the puffs from melting before they are ready to bake.
• Sprinkle some All Purpose Flour on your work station/ kitchen counter, place a piece of puff pastry, sprinkle some more all purpose flour on it and roll. Try to roll it as even as possible then cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle.
• Now place the filling in the center.

• Coat the edges lightly with water and seal it completely by pressing the edges together.
• Press lightly to evenly distribute the filling inside the puff.

• Put two cuts on top of the puff with a knife. 

• Once all the pastries are ready, take a baking tray and line it with parchment.
• Heat the oven to 400°F.
• Place the puffs on the baking tray about 1 inch apart and bake for 15-17 minutes.
• Enjoy warm with a hot sauce-ketchup combo.
• Reheat in the air fryer on the warm mode (3-4 minutes).

Like baked snacks? Try these as well:

• Allahabadi Alu Patty (Puff Pastry with Spicy Potato Filling)
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres
• Jalapeno Poppers with Cream Cheese and Bacon