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Veg Puff Recipe (Bakery Vegetable Puffs)

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These bakery-style vegetable puffs are flaky, crispy, and filled with a warmly spiced vegetable mixture. They make a delicious snack or tea-time treat served with chutney or ketchup.

Ingredients

  • 1 puff pastry sheet, cut into 4 squares
  • 1 tablespoon oil (15 ml)
  • 1/2 teaspoon crushed fennel seeds (optional)
  • 1 small onion, finely chopped (1/3 cup or 45 grams)
  • 1 sprig curry leaves (optional)
  • 1 green chili, chopped (optional)
  • 1 teaspoon ginger garlic paste
  • 1/4 to 1/2 teaspoon Kashmiri red chili powder or paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon sea salt, adjusted to taste
  • 1 teaspoon lemon juice (optional)
  • 1 tablespoon coriander leaves or 1 teaspoon kasuri methi
  • 1 cup diced potato (150 grams)
  • 1/2 cup diced carrots (70 grams)
  • 1/2 cup green peas (60 grams)
  • 2 tablespoons unsalted melted butter, milk, or beaten egg mixed with 2 tablespoons milk

Instructions

  1. Place diced potatoes, carrots, and peas in a steaming basket or bowl and steam until cooked through. Set aside to cool slightly.
  2. Heat oil in a pan over medium heat. Add fennel seeds and let them sizzle.
  3. Add onions, curry leaves, green chilies, and half the salt. Saute for about 4 minutes until the onions turn light golden.
  4. Add ginger garlic paste and cook for 1 minute. Reduce heat and stir in chili powder, turmeric, garam masala, and the remaining salt.
  5. Pour in 2 to 3 tablespoons of water to deglaze the pan. Add the steamed vegetables and saute for 2 minutes.
  6. Turn off the heat and mix in coriander leaves and lemon juice if using. Taste and adjust salt. Let the filling cool completely.
  7. Thaw the puff pastry sheet at room temperature until easy to handle.
  8. Cut the pastry sheet into 4 equal portions. Place 3 to 4 tablespoons of vegetable filling in the center of each piece.
  9. Brush two parallel edges with water. Fold one side over the other and gently seal the edges without pressing too hard.
  10. Brush the tops with melted butter, milk, or egg wash. Refrigerate for 15 to 20 minutes while preheating the oven to 400°F (200°C).
  11. Bake the puffs for 20 to 22 minutes or until golden brown and flaky.
  12. Cool slightly on a wire rack and serve warm with ketchup or chutney.

Notes

  • Do not overfill the pastry to prevent leaks during baking.
  • You can substitute half the peas with sweet corn for added sweetness.
  • Keeping a slight gap at the edges allows steam to escape and helps the puffs stay crisp longer.
  • Store leftovers in an airtight container and reheat in the oven for best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/veg-puff-recipe-bakery-vegetable-puffs/