Vegetable Puffs | Bakery Style Veg Puffs | Savory Puff Pastry

Vegetable Puffs, an Indian style savory puffy pastry with mixed vegetables stuffing inside. In the late 90s almost every bakery and tea shop in our town had these vegetable puffs & egg puffs on their counter as a midday snack. And that time, it was selling like anything and mostly it would be finished within an hour or two. 

Unlike many people, I'm not a big fan of those puffs then & now. In those days, i had found that the masala in the stuffing was overpowering, so whenever  anyone offered this puff during our visit to any relative place, i would literally remove all the stuffing inside and keep it aside and have the pastry alone :-) . 

Yep, that's me !! I started to like this puffs once i had started to prepare them at home. With store bought puff pastry, it can be easily made at home in minutes. 

When it comes to pastries, i'm always lean to the sweet side and find that the pastries texture is so good  with the sweet version rather than the savory. But ST is totally opposite to me, he doesn't have as much sweet tooth as mine. 

So for this sake, i had started to bake some savory pastries at home and now it's one of my favorites too. Out of all savory pastries that i have tried so far, avocado rolls and the vegetable puffs are our most favorites. I often prepare them as a snack for our weekend evening tea.

If you have puff pastry in hands, then this yummy & bakery style puffs will be ready in 30 mins.Here in the recipe i have used the veggies like potato, carrot & peas. But this can be made with only potatoes or peas also, i had tried that way also and it tasted equally good. Now let's check out the recipe. 

Vegetable Puffs

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 6 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vegetable Puff, Veg Puff,Bakery Style Veg Puff, Iyengar Bakery Style Veg Puff,Indian Vegetable Puff,Savory Puff,Indian Puff Vegetable Puffs, an Indian style savory puffy pastry with mixed vegetables stuffing inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Puff Pastry - 1 sheet
Mix veg - 1 cup(potato, carrot & peas)
Onion -1 small
Tomato - 1
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 1 tsp
Butter/ Ghee - 1 tsp
Coriander leaves - few

Procedure

Cut the veggies(potato & carrot) into small cubes, place it on the steamer plate along with soaked peas and steam it for 10 mins in the medium flame. 

Heat the oil in the pan, add the chopped onion and sauté it till it becomes translucent.Then add the ginger garlic paste and sauté  till the raw smell leaves, then add the cooked veggies.

Add tomato and the spices(turmeric, red chili & garam masala powder) & salt, give a good mix, then add a tbsp of water and mix it all together well.

Cover the pan with lid and cook till the raw smell of the spices leaves and it becomes thick. Turn off the heat and add the chopped coriander leaves.Mix it well. That's it, stuffing for the puffs is ready. Let it cool completely.

Preheat the oven at 425F.
Now take the puff pastry, first cut it into three vertical sheets, then again cut each sheets horizontally into two pieces. Place around 1 to 1&1/2 tbsp of stuffing into each sheet.

Wet the corners with water and close the sheet into half. Do the same for the remaining sheets. Place it on the baking sheets and brush on the top with ghee.

Place it on the preheated oven and bake it for 20 mins. After first 10 mins, rotate the pan once and increase the temperature to 450F and bake it for the remaining 10 mins. Remove it from the plate and again brush the top with the ghee.

Tada, Homemade Vegetable Puffs are ready.Serve it with coffee or tea. 
For more snack and chaat recipe, check out here 

Notes:

• While steaming the veggies, cook till it becomes almost done. No need to cook till it soft, otherwise it becomes mushy in the end.
• Instead of garam masala powder, you can use the sambar powder also.
• I have used the store bought puff pastry.
• Take the pastry from the refrigerator just before 20 mins of baking. Otherwise the fat from the pastry would start to melt and it won't get the layers nicely after baking.
• Make sure that the stuffing is cooled completely before you put it on pastry sheet.
• Cook the veggies till all the moisture evaporates, otherwise the puff pastry will be soggy after baking.
• Here i have used overnight soaked peas, but you can use frozen peas also.