These Vegetable Puff Pastries aren’t exclusive to South India, but are a very popular snack and can be found at every bakery in Bangalore/Mysore (where my family is from). They are so quick to make, can be adapted to any vegetable that you have on hand, and make an amazing appetizer or side dish!
Vegetable Puff Pastry
An easy and delicious snack, perfect for entertaining!
Servings: 20
Ingredients
- 4 sheets puff pastry thawed
- 1 tsp whole cumin
- 1/4 tsp turmeric
- 1 onion chopped
- 2 cloves minced garlic
- 2 small/medium potatoes diced
- 2 carrots diced
- 1/2 cup frozen peas
- 2 tsp sriracha
- 2 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tsp salt or to taste
- 2 tbsp chopped cilantro
Instructions
- To a pan over medium heat, add 2 tbsp oil, cumin, and turmeric.
- Stir lightly for a couple minutes before adding the onion and garlic.
- Sauté until softened, and then add in the sriracha, cumin powder, coriander powder, and garam masala.
- Mix well before adding in your potatoes and carrots. To speed up the cooking process, you can add 1/4 cup of water to the pan and cover the vegetables with a lid for 7-10 minutes or until soft.
- Add in the peas and salt and mix well. Let cook until the vegetables are lightly roasted and cooked through.
- Set aside to cool.
- Roll each sheet of puff pastry out just slightly before cutting it into 8 rectangles.
- Spoon 1 tbsp of the vegetable mixture into the middle of each piece of puff pastry.
- Dampen the edges of the dough with a little bit of water and fold one end over the other.
- Press lightly before crimping with a fork.
- Refrigerate the prepared pastry for 1-2 days if needed.
- If using right away, brush with an egg wash or butter and bake for 30 min at 375°F or until golden brown.
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