Meal Prep · Indian
Veg Puff
Flaky, savory pastry pockets filled with a spiced vegetable medley, perfect for a delightful Indian snack.
Ingredients
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Step-by-step- Thaw puff pastry according to package instructions. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add asafoetida, then chopped onion and sauté until translucent, about 5-7 minutes.
- Add grated ginger and minced green chilies, cook for 1 minute until fragrant.
- Stir in peas, diced carrots, and par-boiled potatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Add turmeric powder, coriander powder, garam masala, red chili powder (if using), and salt. Mix well and cook for 2 minutes, ensuring spices are well combined with the vegetables.
- Remove the pan from heat, stir in fresh coriander leaves and lemon juice. Let the vegetable filling cool completely.
- Unroll the puff pastry sheet on a lightly floured surface. Cut into 6-8 equal squares or rectangles (approximately 4×4 inches).
- Place a spoonful of the cooled vegetable filling on one half of each pastry square. Moisten the edges of the pastry with water or milk.
- Fold the other half of the pastry over the filling to form a triangle or rectangle. Press the edges firmly to seal, then crimp with a fork for a decorative finish and extra seal.
- Place the sealed puffs on the prepared baking sheet. Brush the tops with egg wash (beaten egg) or milk wash for a beautiful golden-brown crust.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed up. Serve hot with your favorite chutney or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8 g |
| Fat | 25 g |
| Carbohydrates | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Veg Puffs in an airtight container once they have cooled completely. Reheat for best texture.
Freezer Up to 2-3 months
To freeze baked puffs: arrange cooled puffs in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. To freeze unbaked puffs: assemble, freeze on a tray, then transfer to a bag.
Reheat Oven/Air Fryer
Reheat baked Veg Puffs in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 325°F (160°C) for 5-7 minutes, until warmed through and crispy. Microwaving is not recommended as it makes the pastry soggy.
Chef’s Corner
- Ensure your vegetable filling is completely cool before placing it on the puff pastry. This prevents the pastry from becoming soggy and tearing during assembly or baking.
- Do not overfill the pastry, as it can make sealing difficult and cause the puffs to burst during baking.
- For extra flakiness, work with very cold puff pastry. If it becomes too warm and sticky, chill it in the fridge for a few minutes before continuing.
- Experiment with different vegetables like corn, green beans, or even paneer to customize your filling.
