Vegetable puff pastry

3 servings
15 min
17 min
Very Easy


Number of serving: 3
Any Ready made Puff Pastry Sheets  1 pack (0 Transfat)

Water to brush along the sides.


3 Plantain (cooking banana) or Potatoes, peeled-boiled -chopped

2 Carrots,peeled-boiled- chopped

1 Medium Bell pepper, chopped

1 tsp or acc to taste dry Parseley/1 Tbsp cilantro

1/2 C Green Peas

1 Medium Yellow Onion

2 pods of Garlic

1" Ginger, finely chopped

3 tablespoons Olive Oil

Salt to taste


1/2 teaspoon Coriander-Cumin Powder

1/2 teaspoon Paprika/redchili powder

1 teaspoon Garam Masala powder

1 teaspoon Amchur(Dry Mango Powder)


  • How to Thaw and Use Puff Pastry Sheets: Read the instructions on the pack. Take out the packet about 1 hour before you want to use it. Place it on a liberally floured surface and roll it out firmly to about 1/2" thickness. Cut out into long rectangles for puffs or other shapes depending on your use.
  • In a pan/pot, heat oil, add mashed potatoes, rest of the vegetables, add salt and let it cook for a while untill its cooked fully. Mix with all spices and set aside.
  • Pre-heat the oven to 375°F. On a flour dusted board roll out these rectangle sheets upto 1/2" thickeness, cut 3 equall squares from these sheets.
  • Stuff a spoonfull of filling into these squares and flip the other end to form a triangle shape. Or place the filling in the center and lift all the corners to close it firm, brushing little water on its edges, making sure the filling is nicely intact to form a square shape.
  • For a nice golden look, brush/spray oil on these pastries. Bake for 15-20 minutes till it raises and forms a golden brown crust.


Vegetable Puff Pastry, photo 1
Vegetable Puff Pastry, photo 2


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