Dairy-Free Veg Puff
Indulge in the irresistible crunch of Dairy-Free Veg Puff, a flaky pastry treat filled with a savory, spiced vegetable medley that's perfect for any time of day. This easy-to-make recipe uses dairy-free puff pastry, boiled potatoes, carrots, green peas, and a blend of aromatic Indian spices like garam masala, turmeric, and ginger-garlic paste to create a filling bursting with flavor. The golden puff pastry encases the vibrant vegetable filling, delivering a delightful contrast of textures with every bite. Ideal for vegans or anyone seeking a lactose-free alternative, these customizable puffs are baked to perfection and pair beautifully with chutney or ketchup as a snack or appetizer. Ready in under an hour, this warm and flaky treat brings both comfort and convenience to your kitchen!
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Recipe Information
Ingredients
- 1 sheet Dairy-free puff pastry sheet
- 2 medium Potatoes
- 1 medium Carrots
- 0.5 cup Green peas
- 1 medium Onion
- 1 teaspoon Ginger-garlic paste
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Water
Instructions
Thaw the dairy-free puff pastry sheet according to the package instructions and set it aside.
Peel and dice the potatoes and carrots into small cubes, and finely chop the onion.
Boil the diced potatoes, carrots, and green peas until they are soft but not mushy (approximately 8-10 minutes). Drain and set aside.
Heat the cooking oil in a pan over medium heat. Add the chopped onion and sauté until it turns translucent.
Add the ginger-garlic paste to the pan and cook for 1-2 minutes until fragrant.
Add the turmeric powder, red chili powder, ground coriander, and garam masala. Stir well to combine the spices with the sautéed onions and ginger-garlic paste.
Add the boiled vegetables to the pan and mix well with the spice mixture. Add the water and salt, and cook for another 2-3 minutes until the mixture thickens slightly.
Remove the pan from the heat and let the vegetable filling cool completely. Stir in the chopped cilantro.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface if needed and cut it into squares or rectangles of your desired size.
Place a spoonful of the cooled vegetable filling in the center of each pastry square. Fold the pastry over to form a triangle or rectangle, and press the edges together to seal. Use a fork to crimp the edges for extra security.
Place the filled puffs on the prepared baking sheet, leaving some space between them. Optionally, brush the tops with a dairy-free milk alternative for extra browning.
Bake the puffs in the preheated oven for 20-25 minutes or until they are golden brown and flaky.
Remove from the oven and allow them to cool slightly before serving. Serve warm with your favorite chutney or ketchup.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 20.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
