Wednesday, July 27, 2016

Posted by Mala at 1:30:00 AM 1 comment
This has been on my bucket list for quite sometime. But I was on the look out for these Puff pastry sheets in smaller numbers. At last!!! I found them in an upmarket store......that was perfect for me...it just had 5 sheets....
Who will not like the flaky, crunchy Vegetable Puffs, stuffed with a nice vegetable filling? I first tasted this in US while visiting my children, and from thence, I have become a Puff-fan!!! But my fear of them having been brushed with egg whites, always kept preventing  me from eating them out anywhere!!! So, this is the best fool proof method! Healthy & home-made!!
I love to make it with a soup, and lunch or dinner becomes an easy affair


Ingredients

Puff pastry sheets - 1 pack(it had 5 square sheets)

For the filling

Potatoes - 3, mid sized
Carrot - 1
Fresh peas - 1/2 cup, shelled
Onion - 1, chopped
Ginger-garlic paste - 1 tsp
Cooking oil - 2 tsps
Turmeric powder - 1/2 tsp
Jeera - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste

Recipe Cuisine: Worldwide; Category: Starters/Snacks/lunch/dinner
Prep time: sheets thawing time: 30 mts; the rest: 15 mts; Cooking time: 45 mts

Yields 10 puffs


Vegetables to be pressure cooked; Seasoning done, and garlic-ginger paste and onions added

Chilli powder and dhania powders added, then the cooked veggies and salt added, the top most picture shows the mixed curry


The pastry sheets from the freezer thawed for 30-45 minutes, then I cut them into 2, with a rolling pin, slightly stretched them, kept the filling, closed and edges tightly pressed. The picture on the bottom left shows all the puffs neatly made and kept. If you are not going to make them immediately, cling wrap them and shove into the refrigerator.


Preheat the oven to 220 degrees celsius, then neatly line up the puffs on a foiled tray, and bake them till they become golden in color.


20 mts later...flipped over and baking continued


Done now!!


Serve them hot hot, flakes just melting into your mouth, with a bowl of tomato soup or for any other soup varieties, please refer here




This post first appeared in www.malpatskitchen.com
Notes
*Any kind of vegetables can be used for filling.
*Be gentle while stretching the sheets with a rolling pin.
*Allow the puffs to rest for 5-10 minutes, keep the oven's door slightly opened, and little later, you can enjoy the flaky puffs.


*Please check my Glossary for any unknown terms and names





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1 comments:

  1. I have memories of eating these only in bakery. But I was awestruck to see this recipe which is on par with any good bakery outlet! The flakes look as though it will melt into your mouth. Once again thanks for enlightening us with a lovely recipe like this. I thought it was tough to make at home but looks easy and inviting!!

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