Read the notes to get the best, perfect, flaky layered texture. This is an Indian bakery style vegetable puff recipe. These are SO EASY to make, plus taste and texture are PERFECT. A must try and a keeper recipe!
Preparation: Boil the potato, peel and chop into small pieces. Also, boil the peas and carrot. I have cooked them together in the microwave for 5 minutes.
Make the stuffing: Heat the oil in a pan on medium heat. Once hot add onion, ginger and green chili. Sprinkle little salt and mix. Cook till onions become soft and light pink in color.
Then add carrot, peas, potatoes, all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt.
Mix well and mash few potatoes while mixing. It should be the semi-chunky mixture. Cook for 1-2 minutes.
Then add cilantro and lemon/lime juice. Mix well.
Let the stuffing cool down completely. You can pop it in the refrigerator for quicker cooling.
Shaping and baking: Remove the puff pastry sheets from the freezer and thaw as mentioned in the packet. Here I am using Pepperidge farm brand sheets and it took me around 30 minutes to get thawed at room temperature.
Also, preheat the oven to 400 degrees F or 200 degrees C for 10-15 minutes.
Now unfold the sheet carefully, if it is still frozen or hard then it will get break. So make sure that it is thawed properly. Cut into 4 pieces using a knife.
Now cut a square cheese slice into a triangle and put on each piece. If you like more cheesy then you can use the whole slice. Or you can skip the cheese entirely.
Now put around 2-3 tablespoons of stuffing mixture on top of the cheese.
Now apply the water or milk on all four edges using a brush or fingers. This will help to seal the sides.
Now fold and make a triangle. Using fingers press the sides to seal it.
Now using a fork make design and also it helps to seal it again. Otherwise, it may open up while baking.
Arrange them on the baking sheet (lined with parchment paper.) NOTE: if you eat eggs, then beat one egg. Brush the mixture on top of veg puff before baking. This gives a very deep golden brown color.
Bake into the preheated oven for 20-25 minutes or till it puffs up and becomes golden brown.
Remove from the oven, cool for 5 minutes and then serve.
Two important points to keep in mind to get the BEST, PERFECT flaky, layered puff pastry texture after baking.
Use the cold puff pastry. Meaning it should not be at room temperature where butter inside the sheet starts to soften. The soften sheet will not puff up that nicely compared to cold, chilled one. While shaping, if it may start to soften, pop it into the fridge for some time, let it chill and then bake.
Always cool the stuffing completely. Even the warm stuffing will ruin it. The warm stuffing will soften the butter and then sheet and we don’t want that.