Vegetable Puff Pastry Recipe
Vegetable Puffs are a wonderful snack option for the days that you want something quick super easy to make yet super yummy. I remember I used to indulge these in college canteen humm..it was my favorite snacks any time of the day. I always keep a package of these puffs in my freezer, and you can have endless options for the stuffing..from sweet to savory, paneer, cheese, mix vegetable...and so on. The one I made is 0 Transfat.
Ingredients
- How to Thaw and Use Puff Pastry Sheets: Read the instructions on the pack.
- 1. Take out the packet about 1 hour before you want to use it.
- 2. Place it on a liberally floured surface and roll it out firmly to about 1/2" thickness.
- 3. Cut out into long rectangles for puffs or other shapes depending on your use.
- Ingredients:
- Any Ready made Puff Pastry Sheets 1 pack (0 Transfat)
- Water to brush along the sides.
- Filling:
- 3 Plantain (cooking banana) or Potatoes, peeled-boiled -chopped
- 2 Carrots,peeled-boiled- chopped
- 1 Medium Bell pepper, chopped
- 1 tsp or acc to taste dry Parseley/1 Tbsp cilantro
- 1/2 C Green Peas
- 1 Medium Yellow Onion
- 2 pods of Garlic
- 1" Ginger, finely chopped
- 3 Tbsp Olive Oil
- Salt to taste
- Spices:
- 1/2 tsp Coriander-Cumin Powder
- 1/2 tsp Paprika/redchili powder
- 1 tsp Garam Masala powder
- 1 tsp Amchur(Dry Mango Powder)
Directions
- repare & Bake:
- A. In a pan/pot, heat oil, add mashed potatoes, rest of the vegetables, add salt and let it cook for a while untill its cooked fully.
- B. Mix with all spices & set aside.
- 1. Pre-heat the oven to 375°F.
- 2. On a flour dusted board roll out these rectangle sheets upto 1/2" thickeness, cut 3 equall squares from these sheets.
- 3. Stuff a spoonfull of filling into these squares and flip the other end to form a triangle shape. Or place the filling in the center and lift all the corners to close it
- firm, brushing little water on its edges, making sure the filling is nicely intact to form a square shape..check the picture.
- 4. For a nice golden look, brush/spray oil on these pastries.
- 5. Bake for 15-20 minutes till it raises & forms a golden brown crust.
- 6. Enjoy hot with ketchup/or as it is...
- My favorite Home made dip for these puff pastries:
- 1 C Tomato salsa
- 2 Tbsp Tomato Ketchup
- 1 tsp Red Garlic Chutney
- Mix everything together and enjoy this with hot vegetable puff pastry.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 18 servings | |
| Calories 52 | |
| Calories from Fat 21 | 40% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 144mg | 4% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.76g | 3% |
| Protein 0.55g | 1% |
