How many of you remember your childhood buying freshly made puffs from your local bakery? I am always nostalgic when I think of the puffs: piping hot, crispy flaky puffs stuffed with vegetables/eggs/chicken/ meat. I used to love to bite into the crispy layers. Truthfully, I was never too crazy about the filling. It is the outer covering that would always tempt me. To this day, I enjoy the crispy flaky layers of the puff. I have always wanted to make it at home, but I never have that kind of time to make elaborate stuff. Then I came across these puff pastry squares in the freezer section at my local grocery store. I made vegetable and egg puffs using those squares and they took me back to my childhood. Since then, I am hooked!! Now I have a constant supply of these puff pastry sheets in my freezer!
To make the puff pastry sheet from scratch click here for the recipe. Remember, home-made is much healthier than store-bought ones! This recipe is just a hack for people who don't have time!!
So, are you game-day ready??
Servings: makes 10 puffs
Prep time: 15-20 minsCook time: 10-15 minsTotal time: 30-35 mins
Ingredients:
Pastry squares 5x5 inches: 10 numbers
Coconut oil: 1 tbsp ( Any cooking oil may be used).
Onion: 1 diced fine.
Ginger garlic paste: 1 tsp
Green chilies: 2
Tomato: 1 medium
Red chili powder: 1/2tsp
Turmeric powder: 1/2 tsp
Garam masala: 1/2 tsp
Potato: 1 medium, boiled, peeled and diced.
Mixed vegetables: 2 cups ( I used frozen vegetable mix of peas, carrots & green beans)
Salt: to taste
Coriander leaves, chopped: 1 tbsp
Milk: 1/4 cup, for brushing; may not need all.
Method:
Thaw the pastry sheets by keeping it at room temperature and keep ready.
While the pastry sheets are thawing, get the filling ready.
Heat 1 tbsp oil in a sauté pan or wok. Add the diced onion and ginger garlic paste. Sauté until the onion is lightly golden in color.
Add the chopped green chilies and chopped tomato. Sauté for 1-2 minutes.
Now add the turmeric powder, red chilli powder and garam masala powder. Sauté for 30 seconds.
Add the frozen vegetables, salt and let it cook for 5 mins or until the vegetables reach the desired tenderness.
Add the diced potatoes. Mix well. Let it cook for a minute or two until it all comes together.
Add chopped cilantro. Turn off the flame and keep aside.
Preheat the oven to 400 deg F.
Take a pastry square.
Lay it flat on a plate/cutting board. Place 1-2 tbsp of the vegetable mixture on one side of the square.
Fold the square so that the ends are touching.
Press the edges together so that the pocket is sealed as shown in the picture. Keep the prepared sealed pockets/ puffs on a baking sheet.
Do the same with the remaining pastry sheets.
Do the same with the remaining pastry sheets.
Keep all the prepared puffs on the baking sheet.
Brush the tops of all the prepared puffs with milk.
Place the baking tray on the middle rack of the oven. Bake for 13-15 minutes or until the puffs look nice and crisp.
Best when served immediately.
Enjoy!
Cooking made easy:
If you are not a pure vegetarian, you can beat an egg and brush the top of the puffs with the beaten egg. This gives your a better sheen when baked.
You can tansform these puffs into egg puffs, chicken or meat puffs.
To transform it into egg puff, while making the above filling, stop at the point where you add the vegetables and instead add boiled eggs that have been sliced into two halves.
For chicken puffs, add shredded chicken or small bite size pieces of chicken and cook the mixture until the chicken is cooked well.
For meat puffs, add ground meat instead of vegetables and cook it thoroughly.
Tip for healthy living:
When you make food like these puffs from ready made puff pastry, limit your intake to just one. The puff pastries in general and especially store-bought one are high in calories due to the amount of butter in it. Remember, home-made is anyway better than store-bought puff pastry sheets!
Food for thought :
On can never consent to creep when one feels an impulse to soar. Hellen Keller
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