Crispy, flaky, and delicious vegetable patties, popularly called veg puff, are a very common and popular snack sold in Indian bakeries. Make these easy tea-time snacks with pastry sheets and veggies of your choice. Perfect for parties, gatherings, and picnics.
What's not to love about these veg puffs - use the vegetables you like, add or skip spices as per your preference, make ahead, and store them. I use store-bought puff pastry sheets to make them, which means making these delicious goodies is absolutely simple and quick.
Veg puffs can be served with tomato ketchup, mint chutney, or tamarind chutney to enhance their flavors. Additionally, they make a fantastic pairing with a cup of hot masala chai or filter kaapi, making for a perfect tea-time treat.
Why you will love this recipe
- These veg puffs are very easy to make and suitable for beginners.
- They are ready in 30 minutes and can be served as a tea-time snack or party food.
- These vegetable puffs are flavourful, delicious, and easily adjustable as per your liking and preference.
Puff pastry sheets: I use store-bought puff pastry sheets.
Vegetables: I use potatoes, carrots, green beans, and peas. This combination works very well; however, you may also add a few other vegetables like beetroot, corn, mushroom, sweet potato, etc.
See the recipe card for full information on ingredients and quantities.
How to make veg puff with pastry sheets
Step 1: Heat oil in a
Step 2: Add tomato puree, turmeric, chili powder, and salt. Cover and simmer for 3-5 minutes or until the spices are cooked (images 3 and 4).
Step 3: Add potato, carrot, green beans, and peas. Mix well. Cover and simmer until the vegetables are cooked well but are not mushy (images 5 and 6).
Step 4: Add garam masala, cilantro, and lemon juice. Mix well and let the filling cool down completely (images 7 and 8).
Step 5: Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet. Place 1-2 tablespoon of the filling (image 9). Bring the sides together and seal. Use a fork and press gently (image 10).
Step 6: Brush milk on the top of the puffs (image 11). Place on a lined baking tray and bake in a preheated oven at 430 F (220 C). Bake for 15-20 minutes or until the crust is golden (image 12).
I am using three sheets of puff pastry here. The measurements used for the filling are sufficient for that. This recipe makes 12 veg puffs.
Do not add any water when cooking the vegetables for the filling. The tomato puree and water content in the vegetables are enough to cook them.
Cut the vegetables into small cubes. If they are large, they may tear the puff pastry sheet. The vegetables should be cooked but not turned mushy.
Make sure there is no moisture content in the filling. Also, let the filling cool down completely before stuffing it in the puff pastry sheet.
Thaw the puff pastry sheets as per packet instructions, but keep a close eye on them. They should defrost enough so that you can work with them, but also be cold when being handled. They will turn soggy if they are warm as the butter begins to melt.
While working with one sheet, keep the remaining two in the refrigerator so that they remain cold. It is important to make sure they are cold when being handled and baked.
Store them in the refrigerator for up to 5 days. Always store them in an air-tight container. You can bake the veg puff beforehand and reheat it before serving. Always reheat in a preheated oven or
Potato, carrots, beans, and peas are the vegetables most commonly used. Corn, mushroom, sweet potato, etc., also works well.
Veg puffs must be baked in a very hot oven. Make sure you preheat the oven for at least 10-15 minutes before baking.
The veg puff will turn soggy if the puff pastry sheets are left at room temperature for too long. Make sure the puff pastry sheet is cold when you are working on it. When working on one sheet, place the remaining sheets in the refrigerator so that they remain cold.
The vegetable puffs will turn soggy if the puff pastry sheets are not cold or if the oven is not preheated correctly.
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 ground turmeric
- 1 teaspoon chili powder or cayenne
- Salt to taste
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 1 tablespoon cilantro 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.
- Once it begins to crackle, add onions. Saute until the onion is translucent (about 3-4 minutes).
- Add the ginger and saute for a few seconds.
- Add tomato puree, turmeric, chili 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, cilantro, and lemon juice.
- Mix well and let the filling cool down completely.
To make the veg puff:
- Preheat the oven to 430 F (220 C).
- Cut each puff pastry sheet into four squares. You should get 12 squares.
- Brush water on all sides of the sheet.
- Place 1-2 tablespoons 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.