1puff pastry sheetthawed (1 sheet from the 17.3 oz box)
Instructions
Start by steaming the vegetables first. Peel and chop the potatoes into 1/2 inch cubes. Similarly peel and chop the carrots into small pieces as well. Place the chopped veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used a steaming basket and steamed in Instant pot for 2 minutes (with 1 cup water in main steel pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well. Once steamed, set the veggies aside.
To a pan on medium heat, add oil. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. Let the seeds sizzle for few seconds and then add chopped ginger. Cook the ginger for 1 minute or so until it starts changing color.
Then add the chopped onion and cook for 2 minutes until it softens and becomes translucent. Then add in the steamed veggies and stir.
Add the salt and then add the spices- garam masala, amchur, turmeric, and red chili powder.
Stir everything together and slightly mash the veggies with the back of the spatula while stirring. Sprinkle little water (around 1 teaspoon) so that all the veggies are well coated with the spices. The filling is now ready, remove pan from heat and set aside. Pre-heat oven to 400 F degrees.
Thaw the frozen puff pastry according to instructions on the package. Mine needed to be at room temperature for 30 minutes before it could be used in the recipe. Unroll the thawed puff pastry (I am using 1 puff pastry sheet from the 2 sheets that come in the 17.3 oz box)) and cut it into 4 equal parts. Now place 2 to 3 tablespoons of the filling (make sure filling is cooled completely) on each of the cut 4 pieces. Apply a paste of water and flour (1 tablespoon flour mixed with 1.5 tablespoons water) all around on one of the rectangles and then lift one side and place it over the filling to seal it. Press the sides as well so that the pastry is completely sealed.
Repeat the same step with all the puffs. Brush them with milk (or use egg wash if you eat eggs for that golden sheen on top). Place the puffs on a baking sheet lined with parchment paper and bake at 400 F degrees for 20 to 25 minutes until the puffs turn golden brown in color. Serve veg puff with ketchup or chutney!
Notes
You can use more vegetables here like green pepper, green beans, beetroot.
If it's warm where you live, make the puffs and then place them in the refrigerator for 10 to 15 minutes and then bake them. Cold temperature will ensure that the pastry puffs up nicely in the oven.
Make sure your filling has cooled down to room temperature before you use it in the pastry.
You can also make these puffs triangular in the shape, just fold accordingly.
The number of puffs this recipe makes will depend on the size of puff you make. It will make 4-6 puffs depending on how or small your puffs are.
To make these vegan, skip brushing the puffs with milk or brush with non-dairy milk.