Vegan Vegetable Puffs

I have memories of eating these puffs for the first time from a bakery close to my father’s office. The flakey light cover encasing the most spicy vegetable mixture that sent me running for a glass of water is something I’ll always remember! Now that I’m several continents away from the little corner bakery that used to churn out these goodies, I make these at home for my family and try to recreate those bygone memories.

We need,

  • Puff Pastry Sheets – 2
  • Onion, finely chopped – 3 tablespoons
  • Potatoes, diced & cooked –2 medium
  • Carrot, chopped finely – 2 tablespoons
  • Green Peas, steamed – 2 tablespoons
  • Ginger, minced finely – 1″ piece
  • Garlic Clove, minced finely – 4
  • Green Chillies, minced finely – 2
  • Curry Leaves, chopped finely – 2 teaspoons
  • Turmeric powder –1 teaspoon
  • Fresh Coriander, chopped finely – 2 tablespoons
  • Dry Mango Powder – 1 teaspoon
  • Non Stick Spray
  • Salt, to taste

Directions,

  1. I tend to microwave steam cook the potatoes, carrots and peas while rolling out the puff pastry.
  2. In a mixing bowl combine the cooked vegetables, herbs and,  mix well.
  3. Preheat oven to 200 degrees Celsius and prepare a baking tray lined with wax paper.
  4. Using a pastry cutter cut the pastry sheet into 4 squares approximately 5″ wide.
  5. Place a spoonful of the vegetable mixture in the centre and fold over.
  6. Seal the edges with a wet fork (fork dipped in a little water).
  7. Spray the tops with nonstick spray before baking.
  8. Bake in a hot oven at 200 degrees Celsius for 20 minutes, or until golden brown.

Cool before serving as the filling tends to get quite hot! Tomato ketchup and, a cup of tea are perfect accompaniments.

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I’d love to know your favourite childhood puff pastry snack memories in the comments below 😊