Like all children, my two boys are very selective when it comes to eating vegetables. I have to come up with unique and creative ways to incorporate vegetables into their diet. Prepared these round puffs which were attractive and perfect with hidden vegetables. Hot from the oven, they enjoyed them in no time and said that they were "the bomb" (cool).
The filling was a mixture of potatoes, one large carrot, peas with onions and spices. Prepared in advance, cooled and then enclosed in the pastry. Baked in a hot oven till puffed and golden brown. They were exceptional, flaky and amazing. Use your choice of vegetables like corn kernels, green beans or even paneer as filling. With frozen puff pastry from the store, making these vegetable puffs are a breeze. A delicious tea-time snack.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
The filling was a mixture of potatoes, one large carrot, peas with onions and spices. Prepared in advance, cooled and then enclosed in the pastry. Baked in a hot oven till puffed and golden brown. They were exceptional, flaky and amazing. Use your choice of vegetables like corn kernels, green beans or even paneer as filling. With frozen puff pastry from the store, making these vegetable puffs are a breeze. A delicious tea-time snack.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Vegetable Puffs
(Makes 12)
Ingredients:
3 medium-sized potatoes
1 large carrot
1/2 cup peas
2 onions (sliced)
2 long green chillies (chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon coriander powder
1 tablespoon garam masala powder
a handful of coriander leaves (chopped)
1 1/2 cups water
juice of half a lemon
2 tablespoons of oil
salt
Method:
Cut potatoes and carrot into small pea size. Keep aside.
Heat oil in a pan and fry onions with salt till brown. Then add green chillies and all the spice powders (except garam masala powder). Stir well and combine the potatoes including the carrots with water (listed in ingredients). Cook on medium heat till vegetables are tender.
Add peas, garam masala powder, lemon juice and check for seasoning. Let the moisture evaporate completely and garnish with coriander leaves. The mixture should have no liquid. Keep aside to cool.
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms each containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1/2 cup milk
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut 4 circles with a 4.5" round cutter. Put a spoonful of filling into two circles. With a pastry brush, wet the edges with milk. Close with the other two circles. Press edges with fingers to seal and then with a fork.
Repeat the above process with the remaining puff pastry. (Side scraps can be gently brought together, rolled and cut.)
Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with milk and bake till puffed and brown. Serve warm with ketchup.
Note:
(Makes 12)
Ingredients:
3 medium-sized potatoes
1 large carrot
1/2 cup peas
2 onions (sliced)
2 long green chillies (chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon coriander powder
1 tablespoon garam masala powder
a handful of coriander leaves (chopped)
1 1/2 cups water
juice of half a lemon
2 tablespoons of oil
salt
Method:
Cut potatoes and carrot into small pea size. Keep aside.
Heat oil in a pan and fry onions with salt till brown. Then add green chillies and all the spice powders (except garam masala powder). Stir well and combine the potatoes including the carrots with water (listed in ingredients). Cook on medium heat till vegetables are tender.
Add peas, garam masala powder, lemon juice and check for seasoning. Let the moisture evaporate completely and garnish with coriander leaves. The mixture should have no liquid. Keep aside to cool.
Pastry
Ingredients:
2 boxes of Tenderflake puff pastry (397 gms each containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1/2 cup milk
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut 4 circles with a 4.5" round cutter. Put a spoonful of filling into two circles. With a pastry brush, wet the edges with milk. Close with the other two circles. Press edges with fingers to seal and then with a fork.
Repeat the above process with the remaining puff pastry. (Side scraps can be gently brought together, rolled and cut.)
Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with milk and bake till puffed and brown. Serve warm with ketchup.
Note:
- Those who consume egg, can brush the top with beaten egg for a shiny brown glaze.
- Try Nature's Basket in India for frozen puff pastry.
- Bake time varies with the brand, type, size of the oven. It should take anywhere from 15 to 30 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the muffin pan or else, the pastry won't puff and will be limp.