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Veg Puff

Buttery and flaky homemade veg puff!
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Ingredients
  

  • 250 grams puff pastry store bought or homemade

For the filling

  • 2 tablespoons oil
  • 2 onions thinly sliced
  • 2 tomatoes finely chopped
  • 50 grams or 1/2 cup finely chopped green beans
  • 50 grams or 2-3 finely chopped carrots
  • 2 medium potatoes boiled and mashed
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp cumin powder
  • salt to taste
  • 2 tablespoons milk for was

Instructions
 

To prepare the filling

  • Heat the oil in a wok or pan on medium heat.
  • Saute the sliced onions until golden brown.
  • Add the ginger garlic paste and sauce for 2-3 minutes until the raw smell disappears.
  • Add the chopped tomatoes, carrots and beans . Mix and cook until soft.
  • Add the mashed potatoes, mix well.
  • Add all the spice powders and salt , mix well
  • Saute for 3-4 minutes more.
  • Cool the filling.

To make the puffs

  • Thaw the pastry if frozen.
  • Preheat oven to 240 C .
  • Roll out the puff pastry to about 1/2 inch thick.
  • Using a sharp knife or pastry cutter, cut the pastry into rectangles of roughly 3 x 4 inch size.
  • Place a heaped tablespoonful of filling on one half of each rectangle and fold the remaining half on top along the longer side of the rectangle (like closing a book).
  • Press down on the edges on the three open sides to seal. You can also use a fork to crimp the edges.
  • Repeat with all the rectangles of pastry.
  • Place on a parchment lined or greased baking sheet , with 2 inches gap between them.
  • Using a pastry brush or spoon, brush milk on top of all the puffs.
  • Bake at 240 C for 20 minutes , and then lower the temperature to 180 C and bake for 15 - 20 minutes until they are puffed up and top is golden brown.
  • Serve warm.

Notes

This recipe makes about 10 puffs , but you can make them any size you want.
You can customise the filling to your taste with vegetables of your choice (like beetroot , capsicum , peas etc) and adjust spice levels too.
You don't have to be accurate about weight of puff pastry . Just roll whatever pastry you have to 1/4 to 1/2 inch thick and cut into the size you want.
if you using the puff pastry recipe from the blog, then you will need only half the puff pastry for this amount of filling.