Vegetable Puff

Well, this time its vegetable puff, one of my hubby's favorite so I do it so often I find it to be easiest of all appetizers/snacks.
You can make puff pastry at home but felt it was a mess and also a little longer process if you want that perfect shell. So I use the frozen puff pastry sheet available at local grocery like Walmart. 1 box can make 18 medium sized puffs!!



Filling for 9 puffs

Oil - 2 spn
Carrots chopped - 2 spn
Beans chopped - 2 spn
Potato chopped or mashed - 2 spn
Peas - 1 spn
Green bell pepper (capsicum) roasted- 2 spn
Whole cumin - 1/2 spn
Fennel seeds - 1/4 spn (optional)
Onion - 1/2 cup
Garlic - 1 spn ( 2 spns optional)
Ginger - 1/2 spn
Hot Tomato Sauce/Ketchup - 1 spn
Coriander powder - 1 spn
Cumin powder - 3/4th spn
Garam masala, mango (Amchur) powder, chat masala and red chilli powder - 1/2 spn each
Cilantro - 1/4 spn
Salt to taste.

Method :

Its time to thaw pastry sheets and pre-heat oven to 400 deg.

- Boil all vegetables except bell pepper, strain water and keep aside
- Heat oil in a pan ; add cumin, fennel, garlic, ginger and onion and fry till golden brown.
- Now add all spices, hot sauce, salt and stir for a minute.
- To this add boiled vegetables, roasted bell pepper, cilantro mix well.
Filling is ready now. Cool it before stuffing.


How to stuff :
Each pack has 2 sheets and each sheet can make 9 puffs.

~Take a sheet and cut them vertically first into 3 long strips (use folding as proliferation/mark)
~ Now cut each of these horizontally into 3 equal parts ( square)
~ Now keep the cooled stuffing in center of each and you can either fold them over or across and seal the edges tightly. ( I have folded across)



Keep them apart and bake for 15 minutes or till the shell turns golden brown.

Serve with hot sauce!