Veg Puff / Bakery Style Vegetable Puffs

5 from 75 votes

Veg Puff / Bakery Style Vegetable Puffs

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.

Prep Time20

Cook Time40

Total Time1

Course: Snack

Cuisine: Indian

Diet: Vegetarian

Servings: puffs

Calories: 407kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Notes

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 they are not overcooked or mushy.

Make sure there is no moisture content in the filling. If there is any water content, increase the heat towards the end of cooking the filling to dry up any moisture. 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.

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