Low Sodium Veg Puff
Satisfy your craving for flaky, savory pastries with this Low Sodium Veg Puff recipe—the perfect guilt-free indulgence for any occasion! Made with low sodium puff pastry sheets and packed with a delicious blend of vegetables like potatoes, carrots, and peas, these puffs are thoughtfully seasoned with aromatic spices including cumin, turmeric, and garam masala. Fresh cilantro and a zesty hint of lemon juice add vibrant flavor, while the low sodium salt substitute keeps the recipe heart-healthy without compromising on taste. With a quick prep time of just 20 minutes and simple assembly techniques, these baked vegetable puffs are golden, crisp, and ready to impress. Serve them warm as a snack or appetizer with your favorite low sodium dips for a delightful treat that's both flavorful and nutritious.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets (low sodium or regular)
- 2 pieces Potatoes (medium, boiled and mashed)
- 0.5 cup Carrots (finely chopped)
- 0.5 cup Green peas (fresh or frozen)
- 1 piece Onion (medium, finely chopped)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder or paprika (optional for spice)
- 0.25 teaspoon Garam masala
- 1 tablespoon Unsalted butter or neutral-flavored oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Lemon juice
- 0.5 teaspoon Low sodium salt substitute
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
If using frozen puff pastry sheets, thaw them according to the instructions on the package.
In a large skillet, heat the unsalted butter or oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 2-3 minutes.
Add the ginger paste and garlic paste, and cook for 1 minute until fragrant.
Stir in the carrots and green peas. Sauté for 3-4 minutes until softened.
Add the mashed potatoes to the skillet and mix well.
Sprinkle in turmeric powder, cumin powder, coriander powder, red chili powder or paprika, garam masala, black pepper, and low sodium salt substitute. Stir to combine and cook for 2 minutes.
Turn off the heat and mix in the chopped cilantro and lemon juice. Let the filling cool to room temperature.
On a lightly floured surface, roll out the thawed puff pastry sheets and cut them into equal-sized rectangles or squares, depending on your desired puff size.
Place a spoonful of the vegetable filling in the center of each rectangle or square, taking care not to overfill.
Fold each piece of pastry over the filling to create a triangle or rectangle and seal the edges by pressing down with a fork.
Transfer the puffs to the lined baking sheet and optionally brush the tops with a little melted unsalted butter for better browning.
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and flaky.
Remove from the oven and allow them to cool slightly before serving.
Serve the low sodium veg puffs warm with your choice of low sodium ketchup or chutney.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 15.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2101 mg | 45% | |
*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.
