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+ servings

Veg Puff | Bakery Style Vegetable Puffs




For the filling

  • 2 large potatoes cut in small cubes
  • 1 medium carrot cut in small cubes
  • ½ cup green beans cut in small cubes
  • ½ cup peas
  • 2 teaspoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 small onion finely chopped
  • ½ tablespoon ginger grated
  • 2 tablespoon tomato puree
  • ½ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • Salt to taste
  • 1 teaspoon garam masala
  • 1 tablespoon coriander leaves chopped
  • 1 tablespoon lemon juice or lime juice

For the crust

  • 3 sheets puff pastry
  • 2 tablespoon milk


To make the filling:

  • Heat oil in a frying pan, and add cumin seeds and fennel seeds. Saute for a few seconds
  • Once it begins to crackle, add onions. Saute until the onion is translucent
  • Add the ginger and saute for a few seconds
  • Add tomato puree, turmeric, chilli powder, and salt. Mix well
  • Cover and simmer for 3-5 minutes or until the spices are cooked
  • Add potato, carrot, green beans, and peas. Mix well
  • Cover and simmer until the vegetables are cooked well, but are not mushy
  • Add garam masala, coriander leaves, and lemon juice
  • Mix well and let the filling cool down completely

To make the veg puff:

  • Preheat oven at 220 C (430 F)
  • Cut each puff pastry sheet into four parts. You should get 12 squares
  • Brush water on all sides of the sheet
  • Place 1-2 tablespoon of the filling
  • Bring the sides together and seal. Use a fork and press gently (see step by step pictures above)
  • Repeat with the rest of the sheets
  • Brush milk on the top of the puffs
  • Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (see tips above)
  • Serve hot with ketchup