Vegetable Puffs

Ingredients (Makes 12)

1. Puff pastry sheets – 2

2. Oil – 1 tbsp

3. Onion – 1/2 cup, thinly sliced and halved

    Ginger-garlic, crushed – 1.5 tsp

     Green chilly – 1, finely chopped

4. Turmeric powder – 1/2 tsp

     Kashmiri chilly powder – 3/4 tsp

     Coriander powder – 1 tsp

     Garam masala powder – 3/4 tsp

5. Carrot – 1 medium, chopped

     Water – 1/4 cup

     Potato – 1 medium, boiled and cubed

     Fresh/frozen green peas – 1/4 cup

6. Salt – To taste

7. Egg –1, beaten for egg wash (Vegetarians can use melted butter or oil)

Method

1.  Heat oil in a pan. Add sliced onion and little salt. Saute until transparent. Next add crushed ginger and garlic and finely chopped green chilly. Saute until the raw smell of ginger-garlic leaves and onion changes color. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Stir until their raw smell leaves. Add carrot cubes and 1/4 cup water. Mix well. Cover and cook for 5 – 6 minutes at medium-low heat. Open the lid and add boiled potato and fresh green peas. Slightly mash the potatoes. Add salt, to taste. Cover and cook for a few minutes at low heat. Add a pinch of garam masala powder and mix well. Taste-check for salt. Switch off.

2. Thaw the puff pastry sheets as instructed in the package. I used Pepperidge farm puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet. Cut the puff pastry sheet into desired shape. Fill 1.5 tbsp of the vegetable filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking sheet lined with foil/ parchment paper or greased with oil. Brush beaten egg on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the vegetable puffs turns golden brown on top.