Veg Puff Recipe (Bakery Vegetable Puffs)

Method11 steps

1. 1

   Step 1: Place the diced potato (150 g), carrot (70 g) and peas in a steaming basket over water in a covered steamer pot. Steam until fork-tender and cooked through without becoming waterlogged, then lift out.

   Uses 150 g peeled potato (1 cup), diced to ¾ inch · 70 g peeled carrot (½ cup), diced · 60 g green peas (½ cup) · Water for steaming vegetables, enough for your steamer or manufacturer instructions

   
2. 2

   Step 2: Heat the 1 tbsp oil and optional crushed fennel seeds in a pan. When they sizzle, add optional onion (45 g), pat-dried curry leaves (1), chili and ¼ tsp from the ½ tsp sea salt stock. Sauté for about 4 minutes until the onion is light golden.

   Uses 1 tbsp oil (15 ml) · ½ tsp optional crushed fennel seeds · 45 g optional finely chopped onion (about ⅓ cup) · 1 optional pat-dried sprig curry leaves · 1 optional chopped green chili · First ¼ tsp sea salt

   
3. 3

   Step 3: Add the ginger garlic paste (1 tsp) and fry for 1 minute. Reduce the heat and stir in the chili powder or paprika, turmeric (¼ tsp), garam masala (½ tsp) and remaining ¼ tsp measured sea salt.

   Uses cooked onion and optional tempering · 1 tsp ginger garlic paste · ¼–½ tsp mild Kashmiri chili powder or paprika · ¼ tsp turmeric · ½ tsp garam masala · Remaining ¼ tsp sea salt

   
4. 4

   Step 4: Pour in 2–3 tbsp deglazing water and scrape the pan to prevent scorching. Add all the steamed vegetables from step 1 and sauté for 2 minutes. Turn off the heat.

   Uses fragrant filling masala · 2–3 tbsp water for deglazing filling pan · steamed drained vegetables

   
5. 5

   Step 5: Mix in the coriander and optional lemon juice (1 tsp). Taste and add extra sea salt only if needed. Cool the filling completely; remove the curry leaves if preferred.

   Uses cooked vegetable filling · 1 tbsp chopped coriander leaves · 1 tsp optional lemon juice · Extra sea salt only after tasting cooked filling

   
6. 6

   Step 6: Thaw the pastry according to its package until flexible enough to handle while still cool.

   Uses 1 vegetarian egg-free puff pastry sheet, cut into 4 squares

7. 7

   Step 7: Cut the thawed sheet into 4 equal squares. Place 3–4 tbsp cooled filling in the center of each square, without overfilling; keep any excess filling separately. Brush two parallel edges with a little water.

   Uses thawed pastry sheet · 3–4 tbsp filling per pastry square · A little water for brushing pastry edges

   
8. 8

   Step 8: Fold one edge over the other and gently tap the dampened edges to join, without pressing hard. Leave a small side gap for steam to escape. Repeat for all 4 puffs.

   Uses four filled damp-edged pastry squares

   
9. 9

   Step 9: Brush all 4 puffs with the melted unsalted butter from the 2 tbsp stock, using only as much as needed. Refrigerate for 15–20 minutes while preheating the oven to 200°C for 15–20 minutes.

   Chill assembled puffs while oven preheats · 20 minUses four folded unbaked puffs · Melted butter for brushing all puffs, up to 2 tbsp

10. 10

    Step 10: Bake on the center oven rack for 20–22 minutes or according to the pastry package, until golden, flaky and cooked through. Smaller ovens may take about 15 minutes, so check appearance and the package guidance.

    Bake Puffs · 22 minUses chilled brushed puffs

11. 11

    Step 11: Place the tray on a wire rack and cool for at least 5 minutes before serving. For children, cool completely because the filling stays hot.

    Rest on Rack · 5 minUses baked golden vegetable puffs