Veg Puffs (Bakery Vegetable Puffs)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Steam the diced potato, carrot and peas until tender, about 6 minutes on high pressure in an instant pot.
2. Heat oil, add the crushed fennel seeds, then the onion, curry leaves, green chilli and half the salt. Sauté for about 4 minutes until light golden.
3. Add the ginger garlic paste and fry for a minute. Lower the heat and stir in the chilli powder, turmeric, garam masala and remaining salt.
4. Add 2 to 3 tablespoons of water to deglaze the pan, then stir in the steamed vegetables and sauté for 2 minutes. Turn off the heat.
5. Stir in the coriander leaves and lemon juice if using, taste and adjust salt, then let the filling cool completely.
6. Thaw the puff pastry at room temperature until easy to handle, then cut each sheet into 4 squares.
7. Place 3 to 4 tablespoons of filling in the centre of each square, without overfilling. Brush two parallel edges with water, fold over and gently press the edges together, leaving a small gap at the sides.
8. Brush the puffs with melted butter or milk and chill for 15 to 20 minutes while preheating the oven to 400°F (200°C).
9. Bake in the centre of the oven for 20 to 22 minutes until golden and flaky, then cool on a wire rack for at least 5 minutes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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