VEGETABLE PUFF PASTRY

Flaky puff pastry filled with an amazing vegetable filling Enjoy it for breakfast or as an evening snack alongside your favourite tea!

INGREDIENTS

Puff Pastry sheets - you can use the frozen one or the homemade one

( try the homemade pastry from here https://www.rupzbaking.com/post/homemade-puff-pastry )

1 Egg, beaten

To make the filling

½ cup potatoes chopped into small cubes

½ cup chopped carrots

⅓ cup green peas

1 cup thinly sliced onions

2 tablespoons oil

½ teaspoon ginger garlic paste

¼ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon garam masala

Salt as required

2 tablespoons chopped coriander leaves

INSTRUCTIONS

Prepare the dough first or if using frozen puff pastry sheets, thaw it by keeping it on the countertop for an hour.

For the filling, in a pan, add oil and heat it. Next add in green chilies, all the veggies, ginger, garlic paste and saute for a minute.

Now add in the masalas, water. and saute for 5 seconds. Cover and cook for additional 30 seconds.

Put in the mashed potatoes, salt, coriander leaves. Mix well until everything is coated with the masala.

Give it a taste and adjust the seasoning accordingly. Let it cool completely before proceeding. Remove the pan from the heat and let the filling cool down.

Pre-heat the oven to 200-degree C. Prepare the baking tray with parchment paper.

Cut the puff pastry sheets into equal squares. Beat the eggs using a whisk or fork taken in a bowl.

Place 1 to 2 tbsp of vegetable filling on the puff pastry square and fold it. Glue and press the edges using a fork. Using a pastry brush, spread the beaten egg over the puff pastry.

Place the vegetable stuffed puff pastry sheets on a baking sheet lined with parchment paper. Bake for 20 minutes till puffs turn crispy and golden in color. Enjoy while the puffs are warm.

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