Puff pastry is used to make Vegetable Puff, a delicious recipe for an appetiser or snack filled with a savoury vegetable mixture. These vegetable puffs can be baked or air-fried till golden and crispy before being served hot with a serving of ketchup or chutney for dipping. The mix of a soft, spicy filling within and a crunchy, flaky crust outside is just fantastic!
Vegetable puff is a meal that appeals to a wide age range and is perfect for potlucks and gatherings. This was a tremendous hit as one of the appetisers for my older child’s first birthday party.
WHAT IS VEGETABLE PUFF:
The famous Indian appetiser or snack known as Veg Puff is available in many Indian bakeries. Other parts of the world also enjoy it as curry puff.
Basically, it’s a flaky pastry filled with a savoury filling, such chicken with potatoes and peas or a mix of vegetables and potatoes, and baked till crisp and golden.
Puff pastry, a flaky pastry that is frequently found in grocery stores, makes up the outer layer. You can create your own as well, but it takes a lot of work, so I typically choose store-bought ones. the same way I did with this dish. Just quick and simple.
This vegetarian puff recipe’s filling is comprised of vegetables and spiced with Indian spices. It is straightforward but delicious. For stuffing, I prefer using potatoes, carrots, peas, and corn, but any vegetable can be used, including beans, cauliflower, and other things.
The best thing about this recipe is that you can prepare these in advance and either freeze or store them in the refrigerator. Bake, then serve. Isn’t that simple? Such party snacks are my favourite!
HOW TO MAKE VEG PUFF RECIPE:
The veg puff recipe is very simple; there are just a few stages, but I’ve broken them down to make it simple. You must first prepare the filling before you can put it into your pastry sheets, bake them, and then enjoy these crispy, delectable puffs.
Vegetable puff is a meal that appeals to a wide age range and is perfect for potlucks and gatherings. This was a tremendous hit as one of the appetisers for my older child’s first birthday party.
TO MAKE THE VEGETABLE FILLING:
Oil is heated in a pan. Add the cumin seeds to the heated oil and wait for them to sputter. Add the onions after stirring in the ginger, garlic, and for a few seconds. Cook the onions until they are transparent and just beginning to turn golden. Add salt and pepper, along with the vegetables (corn, carrots, and peas).
For about 5 minutes, or until the vegetables are done, cover and simmer the vegetables. Add all of the spice powders, including garam masala, cumin, red chilli, coriander, and dried mango, now. Mix well, then let it cook for a couple of minutes. Add the mashed potatoes and thoroughly combine. For about two minutes, cook with a cover. Finally, mix in the coriander leaves and chaat masala finely. Our vegetable stuffing is complete. Set aside and give it time to cool slightly.
TO MAKE VEG PUFFS:
Following the directions on the package, thaw the pastry sheets. To keep the sheet from sticking, sprinkle some flour on your work surface. Then, cut the sheet into 9 equal pieces.
Using a rolling pin, slightly stretch or elongate one piece to create a rectangle (not too thin). Put a few tablespoons (or whichever many are required) on one of the rectangle’s bottom sides as shown in the picture. Apply water to both sides now, and then seal the puff by overlapping the top side of the filling with the bottom one. To seal, press. A fork can be used to seal and produce marks.
Similar to that, fill in each of the remaining squares. To keep them from drying out, keep them covered with a moist towel or tissue. These can now be baked, stored in the refrigerator for a few days, or frozen for later use.
BAKING THE VEG PUFF:
To bake veg puff in Oven : Set the oven to 400 degrees. Use parchment paper to line a baking sheet. Place the vegetable puffs in a single layer on the baking sheet, leaving space between each puff. Lightly grease them with a brush (optional). For 20 to 30 minutes, or until they are puffy, golden brown, and crispy, bake in a preheated oven.
To bake veg puff in Air-fryer : Place the vegetable puffs in a single layer, but avoid crowding them. They can be baked at 370F to 390F for 10 to 12 minutes, or until they are puffy, golden brown, and crispy. Brushing them with a small coating of oil is optional.
Our wonderful and crispy vegetable puff is complete. Serve them with some sour ketchup. Enjoy!
TO FREEZE THE PUFFS:
There are two ways you can freeze these vegetable puffs
- Unbaked: Place the unbaked veggie puff on a baking sheet lined with parchment paper, then freeze. Transfer to freezer-safe ziplock bags or a container once frozen. Simply place them in the oven or air fryer when you’re ready to consume them and bake them until puffed, golden brown, and crispy. It could take longer to finish Frozen.
- Baked: The vegetable puffs should be baked, let them cool fully, and then be frozen. When you’re ready to eat or serve, reheat in the oven (crispy) or microwave (soft, not crispy, but still tasty).
INGREDIENTS
- 2 Puff pastry sheets using frozen
- Some dry wheat or all purpose flour for dusting
- Some oil for greasing
Vegetable Filling
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds zeera
- 1 tablespoon ginger garlic minced
- 1 onion finely chopped
- ½ cup green peas using frozen
- ½ cup corn kernels using frozen
- ½ cup carrots chopped
- 2 medium potatoes boiled, peeled and roughly mashed (approx 1and ½ cup mashed.)
- handful handful of finely chopped coriander leaves
Spices:
▢1½ teaspoon salt adjust to taste
▢¼ teaspoon black pepper
▢1 tablespoon coriander powder
▢1 teaspoon red chilli powder or to taste
▢1 teaspoon cumin seeds powder
▢1 teaspoon dry mango powder (amchur)
▢½ teaspoon garam masala or to taste
▢1 teaspoon chaat masala
INSTRUCTIONS
To make the vegetable filling:
Oil is heated in a pan. Add the cumin seeds to the heated oil and wait for them to sputter.
Add the onions after stirring in the ginger, garlic, and for a few seconds. Cook the onions until they are transparent and just beginning to turn golden.
Add salt and pepper, along with the vegetables (corn, carrots, and peas). For about 5 minutes, or until the vegetables are done, cover and simmer the vegetables.
Add all of the spice powders, including garam masala, cumin, red chilli, coriander, and dried mango, now. Mix well, then let it cook for a couple of minutes.
Add the mashed potatoes and thoroughly combine. For about two minutes, cook with a cover.
Give it one last stir before adding the coriander leaves and chaat masala.
Our vegetable stuffing is complete. Set aside and give it time to cool slightly.
NOTES
- Thaw the pastry sheets as directed on the packaging. Allow puff pastry sheets to come to a temperature where you can work with them easily since if you try to open them while they’re cold, they tend to break.For the filling you can use the veggies of choice. I have used potatoes, carrots peas and corn but you can also add capsicum, cauliflower, beans etc.
- To keep the puffs from drying out if you aren’t going to bake them right away, cover them with a wet paper towel and store them in the fridge.
- Even unbaked puffs can be frozen for later use. When ready to eat, bake frozen puffs in an oven or air fryer until they are crisp and golden. Baking frozen food might take longer.