Vegetable Puffs Food

VEGGIE PUFFS

Steps:

• Using a large saucepan, gently fry the onion in the oil for 5 minutes or until soft and translucent.
• Add the garlic and ginger and continue to fry for another minute while stirring.
• Tip in the potatoes and carrots, give it a stir, then add a splash of water and cover with a lid. Continue to cook the vegetables on a medium heat for 10 minutes, or until cooked.
• Stir in the peas, turmeric, chilli powder, garam masala and salt. Remove from the heat and set aside to cool.
• Preheat the oven to 200°C / 180°C fan / 390°F / gas mark 6.
• Dust a clean work surface with flour and roll out the puff pastry to 1cm (1/2in) thick.
• Cut the pastry into even squares.
• Divide the vegetable filling evenly between the squares. Be careful not to overfill them, so you might have some filling leftover, which can be enjoyed as a side dish to a later meal.
• Brush the edges with egg.
• Pick two diagonal corners of each pastry, then let one corner overlap the other. Pinch together so that they stay put. Repeat the process until all of them have been done.
• Brush the tops with the remaining egg wash, then place them on a greased baking sheet.
• Bake in the oven for 20 minutes.
• Place the pastries on a cooling rack.
• Serve warm as a snack or as part of a main meal with salad. Enjoy!

VEGETABLE PUFFS

Steps:

• Keep the pastry sheet at room temperature for 30 minutes.
• Heat oil in a pan.
• Add mustard seeds and ginger paste and fry.
• Add all the vegetables and fry.
• Add the masala powder.
• Cook without adding water.
• Add salt and lemon juice once the vegetables are done.
• Add corriander leaves.
• Slightly roll the pastry sheet.
• Cut it into the desired size rectangles.
• Keep the mixture in the middle.
• Seal the front with a little water.
• Bake at 350 degrees Fahrenhit until the outer layer is golden brown.
• Serve hot!