These veggie puffs are made with a well-spiced blend of potatoes, carrots, and peas that are sandwiched between layers of flaky puff pastry. Irresistibly tasty and easy to make, these puffs can be made into a meal or enjoyed as a snack.
I find the lure of puff pastry incredibly hard to resist. At this point of my infatuation with it, I would gladly devour a sheet of puff pastry cut into strips, sprinkled with cinnamon, and baked until golden and flaky.
But, today’s post is a little more elaborate than that.
What you see here today is my spin on a popular pastry of my youth.
During most of the years of my youth, I lived in Sri Lanka with my family. And, bakeries there would have golden and flaky veggie and meat puffs on display in their cases.
My mom would often make her version of these bakery creations, in the hope that she could sneak in more veggies into our diets. And, she won! She could have crammed ALL the veggies into that golden delicious pastry and we would have polished it off. These veggie puffs are similar to what she used to make us.
However, I tried to make these veggie puffs super easy. One of the ways I did that was to use frozen carrots and peas instead of cleaning and dicing fresh ones. I am a huge fan of frozen veggies and have been using them in a lot of curries and sautes as they are fresh and stay fresh for a while.
While I did use fresh onion, ginger, and garlic, you could use the pre-cut / pre-crushed ginger, garlic, and onions that many stores carry.
If you are wondering…
What are all the ingredients needed to make these easy veggie puffs?
Here goes…
You will need the following ingredients:
- Frozen carrots and peas (if you have a separate package of frozen carrots and another of frozen peas, then use a bit of each),
- A yellow potato,
- A red onion,
- Garlic,
- Ginger,
- Coriander,
- Turmeric,
- Smoked Paprika,
- Chili powder,
- Puff pastry, and
- Parsley
Adaptations:
While I used a package of frozen carrots and peas, you can use a package of frozen mixed veggies or any variety of frozen veggies you prefer.
You can also use a yellow onion or a couple of shallots instead of the red onion. The garlic and ginger I would strongly advise against leaving out as they add so much flavor to these puffs.
You can substitute the spices I gave listed for a blend you may have. This will drastically change the taste of these. Just make sure to add a little at a time and to taste as you cook along. Sometimes, it’s better to add less and add more to taste than to add too much and have to try to correct it then.
How do you make veggie puffs?
When making these puffs, I start off by sautéing the onion, ginger, and garlic with some oil.
Then I add in the potatoes and let these sauté for about 5 minutes.
The frozen veggies and spices go in next, followed by a generous sprinkle of parsley.
After the filling is done, I make sure the puff pastry has thawed completely.
Then, I cut each puff pastry sheet into four squares and fill each one with a few spoonfuls of the veggie potato mix.
I fold each square up so it’s a triangle and seal them with almond milk (like I did) or whisked egg.
Then cut a small slit on each, brush with almond milk or egg again and bake!
My daughter and I love these veggie puffs not only because they are tasty, but they are also so easy to make and so versatile, just like these bell pepper puffs.
Sometimes, I like to fix myself a snack of one of these puffs with a bit of peach chutney while my daughter loves hers with some sweet chili sauce.
Then there are other times when we like to enjoy these along with a large salad (like this Melon one) or with some roasted veggies.
By the way, if you would like to try a version of these veggie puffs with figs, then make sure to click on the link and check out these Veggie Figgy Puffs.
Hoping you and your family get to make these and enjoy them. If you do, please let me know your thoughts in the comments below. Or, take a photo of your creation, post it on Instagram or Facebook, and tag @Savoryspin on your post.
Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These veggie puffs are made witha well-spiced blend of potatoes, carrots, and peas that are sandwiched between layers of flaky puff pastry. Irresistibly tasty and easy to make, these puffs can be made into a meal or enjoyed as a snack.
Ingredients
- 2 tbsp oil
- 2 cups Frozen carrots and peas (if you have a separate package of frozen carrots and another of frozen peas, then use a cup of each),
- 1 yellow potato,
- 1 red onion,
- 3 cloves Garlic,
- 2 tsp Ginger,
- 4 tsp Coriander,
- 1/2 tsp Turmeric,
- 1 tsp Smoked Paprika,
- 1 tsp Chili powder,
- 2 sheets Puff pastry,
- 3 tbsp Parsley
- 1 egg for egg wash or 3 tbsp almond milk
- salt and pepper to taste
Instructions
- Thaw puff pastry for 45 minutes or so
- Peel and dice the onion, garlic, and ginger.
- Add oil to a pan and place it over medium heat, then add in the onion, ginger, garlic and saute for about 5 minutes, stirring often.
- Clean and dice the potatoes and add them into the pan and stir for about 5 more minutes until potatoes are soft.
- Add in the frozen veggies and spices and stir well until frozen veggies are warm throughout. Remove pan from heat and set aside.
- Remove puff pastry from its wrapping and place on a floured surface and cut into 4 squares.
- Plae a few spoonfuls of the veggie stuffing onto the side of a square so it can be folded over the stuffing to form a triangle. Secure the sides with egg wash or milk. Repeat with all the puff pastry.
- Brush tops with egg wash or almond milk and cut a small slit in the top.
- Preheat oven to 405 and place veggie puffs in the oven to bake for 15 minutes or until golden brown.
- Serve warm with mango chutney or sweet chili sauce.
Nutrition Information
Yield 8Serving Size 1
Amount Per ServingCalories 140Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 47mgSodium 114mgCarbohydrates 15gFiber 2gSugar 3gProtein 4g
Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information.Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.
