Veggie Puffs
Crispy, flaky, and bursting with flavor, Veggie Puffs are the ultimate savory snack for any occasion. Featuring golden puff pastry stuffed with a hearty, spiced vegetable filling of tender potatoes, carrots, and green peas, these irresistible pockets deliver a perfect balance of textures and tastes. Infused with aromatic spices like cumin, garam masala, and turmeric, and freshened up with coriander leaves, this recipe combines classic Indian-inspired flavors with the convenience of store-bought puff pastry sheets. Ready in just 45 minutes, these veggie puffs make a crowd-pleasing appetizer, party snack, or teatime treat. Refreshingly easy to prepare, they’re baked to perfection for a light yet indulgent experience. Perfect for vegetarians, the recipe is a versatile delight bound to wow everyone at the table!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 medium Potatoes
- 1 medium Carrot
- 0.5 cup Green peas
- 1 medium Onion
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon All-purpose flour
- 1 tablespoon Water
Instructions
Thaw the puff pastry sheets according to package instructions.
Peel and dice the potatoes into small cubes. Peel and grate the carrot.
In a pan, heat oil over medium heat. Add cumin seeds and allow them to splutter.
Add finely chopped onion and sauté until translucent.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the diced potatoes and grated carrot along with the green peas. Stir well.
Add turmeric, red chili powder, garam masala, and salt. Mix everything thoroughly.
Cover and cook the vegetable mixture on low heat until potatoes are tender, about 10 minutes.
Remove from heat and stir in chopped fresh coriander leaves. Set aside to cool completely.
Preheat the oven to 400°F (200°C).
Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares.
Place a spoonful of the cooled vegetable filling in the center of each square.
In a small bowl, mix all-purpose flour and water to make a paste. Use this paste to moisten the edges of the pastry.
Fold the pastry corner-to-corner to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges.
Arrange the puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
Remove from the oven and let them cool slightly before serving. Enjoy your delicious veggie puffs!
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 173 mg | 4% | |
*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.
