Veggie Puffs
Ingredients: (Serve up to 4-6 people)
Puff Pastry Sheets (Frozen)
2-3 medium size potatoes
½ cup green peas
½ cup sweet corn
Oil, Garam masala, Red chilli powder, salt to taste
Recipe:
Boil the potatoes. Cut into small pieces.
Remove pastry sheets from the box as needed and divide the sheet into 3 parts. (Pepperidge farm 1 pastry sheet contains 3 single layers…so for 4-6 people, 1 sheet would be sufficient.)
Thaw the pastry sheets at room temperature for about 30 minutes.
Meanwhile, prepare the curry by frying potato pieces, green peas, corn and spices in oil.
Unfold each pastry sheet on a flat surface such as a lightly floured board or countertop. You can roll them a little bit, to make them thinner but do not roll out too much.
Cut each pastry sheet layer with a knife into 9 square pieces. (3 squares in each layer of the sheet, ending up with 9 square pieces.)
Grease the aluminium foil with butter/olive oil to avoid sticking.
Place the squares on a large baking sheet or aluminium foil. (Make sure to place them apart from each other to allow for the pastry to puff up.)
Fill each pastry with a spoon of curry in the middle, leaving room for sealing easily.
Seal filled pastries by folding the edges to form either a triangle or rectangle and pressing the edges together.
Preheat the oven to 300F.
Bake the pastries in the preheated oven for about 20 minutes or until the pastry puffs up and turns golden brown.
Turn over the pastries and bake for another 15 minutes or until the pastry puffs up and turns golden brown.
Serve the light, tasty curry puffs with tomato ketchup or sauce!
Notes:
Don’t cut very large pieces of the pastry sheet.
You can also use onion and mix vegetables (Carrots, beans, peas and corn) if you like.
Similarly you can prepare Egg Puffs by substituting vegetable curry with eggs (boiled, sliced and pepper and salt added)
Puff Pastry Sheets (Frozen)
2-3 medium size potatoes
½ cup green peas
½ cup sweet corn
Oil, Garam masala, Red chilli powder, salt to taste
Recipe:
Boil the potatoes. Cut into small pieces.
Remove pastry sheets from the box as needed and divide the sheet into 3 parts. (Pepperidge farm 1 pastry sheet contains 3 single layers…so for 4-6 people, 1 sheet would be sufficient.)
Thaw the pastry sheets at room temperature for about 30 minutes.
Meanwhile, prepare the curry by frying potato pieces, green peas, corn and spices in oil.
Unfold each pastry sheet on a flat surface such as a lightly floured board or countertop. You can roll them a little bit, to make them thinner but do not roll out too much.
Cut each pastry sheet layer with a knife into 9 square pieces. (3 squares in each layer of the sheet, ending up with 9 square pieces.)
Grease the aluminium foil with butter/olive oil to avoid sticking.
Place the squares on a large baking sheet or aluminium foil. (Make sure to place them apart from each other to allow for the pastry to puff up.)
Fill each pastry with a spoon of curry in the middle, leaving room for sealing easily.
Seal filled pastries by folding the edges to form either a triangle or rectangle and pressing the edges together.
Preheat the oven to 300F.
Bake the pastries in the preheated oven for about 20 minutes or until the pastry puffs up and turns golden brown.
Turn over the pastries and bake for another 15 minutes or until the pastry puffs up and turns golden brown.
Serve the light, tasty curry puffs with tomato ketchup or sauce!
Notes:
Don’t cut very large pieces of the pastry sheet.
You can also use onion and mix vegetables (Carrots, beans, peas and corn) if you like.
Similarly you can prepare Egg Puffs by substituting vegetable curry with eggs (boiled, sliced and pepper and salt added)
