Vegetable Puffs

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It seems like yesterday we were celebrating the pleasant summer, the long days, and sipping into the chilled glasses of mocktails. I can’t believe it is almost the end of November. As I look outside my window, the trees have lost their beautiful lush greenery, and the bare branches stand naked against the wind and the cold. It is fascinating how each season brings its charm and keep reminding us of how change is an inevitable part of our lives. And even though we cannot control the changes happening outside, we can always change our way of looking at things.

There is nothing cosier than baking inside my kitchen while it is cold and dreary outside. Crispy and flaky on the outside and juicy inside, these vegetable puffs straight out of the oven will warm you up on a cold winter evening.

These are so addictive that you will end up losing count of how many you eat. This recipe is also a great way to “sneak” vegetables into a meal for fussy kids who don’t want to eat them otherwise.

Recipe Notes

• The best part about these puffs is their versatility. You can use the veggies of your choice. Some other vegetables that go well include beetroot, beans, and sweet corn.
• I’m using store-bought pastry sheets to make these puffs. You can make the sheets at home, but it is time-consuming.
• Make sure that the veggie mixture is dry before filling in, or else the puffs will become soggy.
• Just before baking, I have done egg wash on all the puffs to get that nice golden colour. If you are doing a vegan version, you can replace the egg with butter.

Vegetable Puffs
Author: Happily Cooking
Preparation Time: 10min
Cooking time: 50min
Yields: 8 servings
Calories per serving: 113kcal

Ingredients:

• 3 1/2 Cups Mixed Veggies(Carrot, Green Peas,Potato, Cauliflower),chopped
• 2 Puff Pastry Sheets
• 2 Tbsp Oil
• 2 medium sized onions,finely chopped
• 1 tsp ginger garlic paste
• 1/4 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala Powder
• 3/4 tsp Red Chilli Powder
• 2 tbsp Tomato ketchup
• Salt,as per taste

Instructions:

1. Thaw puff pastry sheets until they come to room temperature and become soft.
2. Meanwhile, heat oil in pan and add the onion. Saute for few minutes and then add the ginger garlic paste and keep stirring till the onions becomes translucent.
3. Now add the turmeric powder, cumin powder, red chilli powder, and salt. Saute in low-medium flame for a few minutes until the raw flavour of the spices is gone.
4. Add all the veggies now and toss them in the spices. Make sure the veggies are cut into very small pieces so they cook faster.
5. Cover and cook on medium flame till the veggies are cooked through.
6. Add the ketchup and garam masala powder. Make sure that the filling is dry. Allow it to cool completely and then keep aside.
7. Using a knife, cut the pastry sheets into rectangles.
8. Place 1 to 2 teaspoon of the filling in the centre of each rectangle and fold it over the filling.
9. Take a baking tray and line it with butter paper. Place the puffs on the baking sheet and brush the top of each one of them with egg wash or with butter (for vegetarian version).
10. Bake them in the pre-heated oven for about 15-20 minutes or until the puffs change to golden brown. Check at regular intervals to avoid burnt puffs.
11. Serve hot with some ketchup.