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Vegetable Puffs

I made this for the first time and it was an instant hit. A lot of people liked it. It was very crispy with a buttery touch and it just melted in the mouth. You can make it for any occasion. You can make the pastry in advance and keep it ready for any occasion. Here is the recipe for making the puff pastry.


  • Carrots - 2
  • Potato (big) - 1
  • Peas - 1/3 cup
  • Onion (medium size, sliced thinly) - 1 1/2
  • Oil - 2 tbsp
  • Cashew nuts (chopped roughly) - 8 to 10
  • Raisins - 1/4 cup
  • Curry powder - 2 tsp
  • Chilli powder - 1/2 tsp
  • Coriander powder - 2 tsp
  • Garam masala - 1/2 tsp
  • Salt - as per taste
  • Lemon juice - 1 1/2 tbsp
  • Ginger and garlic paste - 2 tsp


  • Chop the vegetables very finely and slice the onions.
  • Place a pan on heat, add oil and when it gets warm, add onions and cook until the onions are soft and brown.
  • Add ginger and garlic paste, stir well for about 30 seconds.
  • Add all masala and then the vegetables, cook over medium heat with lid closed for about 5 minutes. Occasionally stir.
  • The vegetables get cooked quickly as they are chopped finely. Add salt as per taste, stir.
  • After about another 5 minutes, add raisins and cashew nuts. If you want you can add a few coriander leaves. Keep stirring so that it does not get burnt.
  • You can lower the flame a little bit if needed. If the vegetables are not cooked, you can sprinkle little water on it and cook further.
  • When the masala is cooked well, vegetables have become soft and it is in a dry form and switch off the heat. Let this cool now.
  • Take out the puff pastry from the freezer and bring to normal or room temperature.
  • Cut it into rectangles or any shape you fancy.
  • Keep the stuffing with a spoon or with your hand in the middle of the pastry, apply water on the corner sides to close the edges.
  • Close the pastry or fold it into a rectangle shape and press the edges nicely with your hand.
  • After stuffing all the pastries, keep it back in the fridge, so that the pastriues are set again. We should not allow the butter in the pastry to melt. Keep it atleast for 20 minutes.
  • In the meantime, pre-heat the oven to a high temperature 240 degree celcius for about 10 to 15 minutes.
  • Arrange the puffs in a baking tray covered with aluminium foil.
  • Bake the puffs for 20 minutes or until thge pastries rise and form a brown crust.
  • Take out the puffs from the oven and arrange it on the cooling rack or mesh tray or grill type tray as it has to rest for sometime, say 5 minutes.
  • It can go soggy, if it is kept in the hot tray. It will become soft from downwards or become wet (because of steam).
  • Serve it immediately. Eat hot with any sauce.


  • You can use readymade puff pastries that are available in the market.
  • If you want, you can add boiled vegetables. But first put dry masala and then add all vegetables.
  • Close the lid and cook, as it forms steam from inside and the vegetables get cooked fast. You can simmer it so that vegetables are not burnt. Keep checking and stirring.
  • You can use any dry type stuffing like paneer, mutton mince, chicken and egg.
  • For children, reduce spices a little bit and avoid nuts if allergic to them.

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