By Khushboo 3 Comments
Jump to the recipe Jump to Video
This flaky buttery veg puff is filled with a medley of spiced potato and vegetable filling. It is tucked in store-bought puff pastry sheets to make your life easy! Enjoy it for breakfast or as an evening snack alongside masala chai!
Readymade puff pastry sheets are such a time saver. You can literally throw a make-your-own pizza party using it! If you have sweet tooth then these eggless chocolate pudding puff pastry bites will totally rock your party!
Make bakery-style vegetable puffs at home
Raise your hands if a veg puff makes you nostalgic! It takes me back to my college days when I relished these puffs with masala chai and a lot of chatting with my friends.
I would say that this recipe is better and more flavorful than the ones you get in an Indian bakery. It is the best because you can control the ingredients going into the filling, adjust the seasoning and the spice to your taste. You can even make these puffs in your preferred size and shape.
Easier than you think
This recipe is super easy to put up for an after-school snack, evening munching, or even when you are planning to have guests at home. The tedious part of making pastry dough is outsourced to store-bought ones. You just have to make the filling which comes together in a few minutes. All you have to do is stuff the filling in the sheets and bake!
About the veggie filling
- You do not need fancy ingredients to make this vegetarian filling. Everything is basic but when it comes together it is beyond delicious.
- This Indian savory puff is filled with boiled mashed potatoes, finely chopped onions, peppers, green chilies, ginger, garlic, green peas, and basic Indian spices.
- The addition of fresh mint adds a lot of freshness to the puff. It is totally optional, skip it if unavailable. Use a fistful of cilantro instead.
Secret to make flaky golden buttery veggie puff.
- The pastry sheet needs to be cold at all times until it hits the oven. When the cold butter pressed in this dough is baked, it puffs up making several flaky crunchy layers.
- If the pastry sheet softens or sticks during the process of filling, stick it in the freezer for 15-20 minutes and then proceed to bake.
- Do not skip the milk. Brush each puff lightly with milk just before baking. This is my secret to getting a nice golden top without using eggs.
- Bake at a high but appropriate temperature. I prefer baking these puffs at 425 deg F for beautifully well risen flaky puffs and a nice even golden-brown color on the top.
Make your own puff pastry sheets at home.
I prefer buying ready-made puff pastry sheets from the store as they are time-consuming to make at home. I had once made them and oh boy they are a true labor of love! You need a lot of time and patience to make them yourself.It isn’t a lot of work but the process is time sensitive as you will need to be around for 6-8 hours to make it. If you are very ambitious to make the puff pastry dough at home then you can follow this step-by-step detailed recipe here.
Vegetarian puff pastry filling.
- In a pan, add oil and switch on the flame to medium. Once hot add in green chilies, all the veggies, ginger, garlic paste and saute for a minute.
- Now add in the masalas, water. and saute for 5 seconds. Cover and cook for additional 30 seconds.
- Put in the mashed potatoes, salt, mint, kasoori methi and amchoor.
- Mix well until everything is coated with the masala. Give it a taste and adjust the seasoning accordingly. Let it cool completely before proceeding.
Filling & Baking Savory Veg Puffs
- Preheat your oven to 425 deg F. Line the pan with parchment paper to avoid the puff sticking at the bottom.
- Carefully take out one sheet of puff pastry and divide it into equal parts.I like to use a pizza roll cutter to cut the pastry dough.
- Scoop in the filling closer to one edge of the pastry sheet, making sure you do not overfill it or it will be difficult to seal. You can stuff the filling in your preferred shape.
- Lightly brush the edges with milk. This will act as glue to seal the puffs well. Fold over the pastry to seal by gently pinching it on the edges. Now brush the top of each puff with milk. This will ensure golden brown top puffs.
- Bake it in a pre-heated oven for 20-25 minutes or until the pastry has puffed up with flaky layers on the side and the top is golden brown.
- Once done, cool them on the pan or on the wire rack. These veg puffs will be steaming hot from inside so let them cool down for 15-20 minutes before serving. Serve it with green chutney, ketchup and masala chai.
How to serve Veg Puff Pastry
The best way to enjoy masala puff is to serve it warm with a side of green chutney made with cilantro and mint. For some sweetness, ketchup works great. Add some masala tea and hot coffee on the side for a perfect evening.
A party pleaser appetizer
This savory puff pastry recipe makes a great appetizer for serving at a party. You can easily double or triple this recipe to your preference. So, consider including it in your menu. It is easy enough to make for a snack, potluck, or picnic.
KEEP IN TOUCH – Are we friends yet? Let’s connect onFacebook|Instagram|Pinterest|Twitter.Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on myYouTube channelnow! Pin this photo for future reference.
Amazing tea time snack recipes for you!
Achaari Paneer Braided Puff
Vegan Coleslaw Sandwich Bars
Vegan Tortilla Pinwheels
Pesto Caprese Sandwich
Indian Veg Puff Recipe
Liked this recipe?Do give it a star rating in the comments !
Print recipe
4.60 from 5 votes
Veg Puff (Indian-Bakery Style)
This flaky buttery veg puff is filled with a medley of spiced potato and vegetable filling. It is tucked in store-bought puff pastry sheets to make your life easy! Enjoy it for breakfast or as an evening snack alongside masala chai.
Course Appetizer
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Adjustable Servings –12
Calories 129kcal
Author Khushboo
Ingredients
- 1 pack store-bought puff pastry sheet see notes
- For the filling
- 1 tablespoon oil
- 4 fist-size potatoes boiled & cooled down
- 1 green chili finely chopped (optional)
- 1 small onion finely chopped
- ¼ cup green bell peppers chopped
- ¼ cup red bell peppers chopped
- ¼ cup frozen green peas
- 1 teaspoon ginger paste
- 1.5 teaspoon garlic paste
- 1 tablespoon water to aid cooking
- 2 tablespoons fresh mint leaves chopped
- 1 teaspoon crushed kasoori methi
- Spices
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon amchoor powder optional
- Salt to taste
Instructions
If you are using frozen puff pastry sheets then thaw overnight in the fridge as directed.
For the filling
In a pan, add oil and switch on the flame to medium.
Once hot add in green chilies, all the veggies, ginger, garlic paste and saute for a minute.
Now add in the masalas, water. and saute for 5 seconds.
Cover and cook for additional 30 seconds.
Put in the mashed potatoes, salt, mint, and amchoor.
Mix well until everything is coated with the masala.
Give it a taste and adjust the seasoning accordingly.
Let it cool completely before proceeding.
For baking the puffs
Preheat your oven to 425 deg F.
Line the pan with parchment paper to avoid the puff sticking at the bottom.
Carefully take out one sheet of puff pastry and divide it into equal parts.
I like to use a pizza roll cutter to cut the pastry dough.
Scoop in the filling closer to one edge of the pastry sheet, making sure you do not overfill it or it will be difficult to seal.
You can stuff the filling in your preferred shape.
Lightly brush the edges with milk. This will act as glue to seal the puffs well.
Fold over the pastry to seal by gently pinching it on the edges.
Now brush the top of each puff with milk. This will ensure golden brown top puffs.
Bake it in a pre-heated oven for 20-25 minutes or until the pastry has puffed up with flaky layers on the side and the top is golden brown.
Once done, cool them on the pan or on the wire rack.
These veg puffs will be steaming hot from inside so let them cool down for 15-20 minutes before serving.
Serve it with green chutney, ketchup, and masala chai.
Step by Step video of the recipe –
Notes
You can increase or decrease this recipe as desired.
Preferred puff pastry brand
For this recipe use 1 pack Pepperidge Farm or 2 pack Wewalka European Bakery Style pastry dough.
How to boil potatoes in an Instant Pot/pressure cooker.
- Put 1 cup of water in the inner pot.
- Place a trivet in the pot.
- Wash and cut the potatoes in half and place it on the pot, stacking up.
- You can use a steamer bowl too.
- Place the lid, turning the black knob to sealing position.
- Press Manual, High Pressure for 6 minutes. Allow natural pressure release.
- Once the silver pin drops down, carefully open the pot and prick a fork into one of the pieces to see if it is done.
- Pick them with the help of prongs and let them cool.
- Once it is easy enough to handle peel the skin, mash them and proceed with the recipe.
Important tips!
- As every brand is different, thaw the pastry sheets according to the package.
- Always use a cold puff pastry sheet from the fridge. Do not let it thaw over the counter.
- It should be pliable but cold. If it seems soft or sticky, place it in the freezer for 15 minutes before proceeding.
- Brushing the puff with milk just before baking gives you a lovely golden top on the pastries.
- Always fill in the pastry dough with a completely cool filling.
- Make ahead of time tips
- You can fill puffs and place them in the fridge for up to 2 days until baking.
- After baking, you can store puff at room temperature for 12 hours or refrigerate for 3 days.
- To warm it, pop it in a 350 deg F oven for 10-15 minutes. Microwaving will make it soggy.
Possible substitutes
- Use puff pastry sheets of your choice. Use as directed on the package.
- You can add finely chopped carrots, green beans, or cabbage to the filling.
- Swap amchoor powder for freshly squeezed lemon.
- Fresh herbs like mint leaves elevate the taste of the filling but it is optional.
Nutrition
Serving: 12g | Calories: 129kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!
