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Being born and brought up in a village environment, we rarely used to eat the bakery food. All we knew was only Bread those days! We didn't had an oven, so there was no chance to eat any baked food at home. When I started going to college, I came to know about more varieties of bakery food and got addicted to them.
Veg Puffs are one of my favourite bakery food. Making the pastry sheets at home is bit tedious task. These days, puff pastry sheets are available in super markets, so making the Puffs at home is not that difficult. Here is my version of Veg Puffs!
Preparation time: 30 minutes
Baking time: 25 minutes
Difficulty level: Medium
Yield: 6 Veg Puffs
- Eggplant - 1 (small sized)
- Potato - 1 (medium sized)
- Capsicum - 1 halve
- Beans - 4 to 5
- Green peas - 1/2 cup (*see Tips)
- Onion - 1 large
- Salt - to taste
- Amchur powder - 1/2 tsp or to taste
- Red chilli powder - 1/2 tsp or according to taste
- Garam masala powder - 1/4 tsp
- Oil - 3 tbsp (plus more for brushing)
- Puff pastry sheet - 1 1/2 (can make 4 puffs from 1 sheet)
- Cut the potato into two halves, cover with enough water and pressure cook upto 2 whistles. Once they are cool, peel off the skin and chop them into medium sized cubes.
- Chop eggplant, capsicum, beans and onion into small chunks and keep separately.
- Heat oil in a heavy bottom pan. Add chopped beans and eggplant. Cook them covered on low flame. Add up to 2 tbsp of water if needed.
- Once these veggies are almost cooked, add green peas and chopped capsicum.
- Add chopped onion after a minute and mix well. Cook it on medium flame for 4 - 5 minutes.
- Add the potato pieces followed by salt, amchur powder, red chilli powder and garam masala powder. Mix everything well and turn off the flame.
- Pre-heat the oven to 200°C.
- Thaw the puff pastry sheets according to the instructions on the package.
- Take one whole pastry sheet and cut it into 4 equal squares. Take one piece and put it on a flat surface. Pour 2 tbsp or little more of stuffing mixture on the middle of the pastry piece. Apply little water to the sides of pastry piece and fold it keeping the stuffing mixture inside. Press the edges and make sure that stuffing won't comes out. Do the same with all the pastry pieces.
- Line the baking tray with aluminium foil or baking sheet and place the veg puffs on it. Keep some space for them to expand.
- Brush the puffs with oil or butter and cook them for around 25 minutes or till they turn golden brown.
- Serve them hot with Tomato ketchup and a cup of hot tea!
- If using dried green peas, you nee to soak it for 4 - 5 hours and pressure cook along with potatoes. I have used fresh ones here hence, no need to cook before using.
- For the stuffing, use any vegetable which has less water content. Veggies like carrot, beetroot, sweet corn, cabbage also go well for the stuffing. Or if if there is any leftover stir fry, you can use it too!