Hot, crisp buttery puffs stuffed with your choice of vegetables and baked is a favorite teatime snack at our home.
These puffs are widely available in bakery shops in India. The first time I came across them was in Bangalore, India. They used an onion, tomato and carrot filling and some other shops used a potato filling. I have adapted this recipe by adding some paneer too.
Once baked these should be eaten while still warm, as they would taste their best then. These can also be had at room temperature.
1 box of Pepperidge Farm Puff Pastry Sheets ( each box contains 2 sheets, each sheet makes 6 puffs ), thaw on counter for 40 minutes.
For the Stuffing
1 big potato, boiled, peeled and cut into small pieces
150 gm paneer, cut into same size pieces as the potatoes
1 small tomato, cut into the same size as the potatoes
1 medium-sized onion, cut into the same as the potatoes
1 inch ginger, peeled and finely chopped
2 cloves of garlic, finely chopped
1 carrot, peeled and finely chopped
1 tbsp vegetable oil
1/4 tsp cumin seeds / jeera
1/4 tsp turmeric / haldi
1/2 tsp cayenne powder / red chili powder / lal mirchi powder
1/4 cup cilantro, finely chopped
salt, to taste
- Thaw the puff pastry sheets on the counter while you prepare the stuffing.
- Heat the oil in a medium saucepan. When the oil is hot, you will know this as you will see it shimmering at the bottom of the saucepan. When that happens add the cumin seeds. The cumin seeds will immediately begin to change color, do not let it get too dark brown or else it will lend a burnt taste to the dish.
- Immediately add the ginger, saute it a little and add the garlic and saute it for a minute too.
- Next goes in the onions, saute these till they get translucent. Now add the carrots and saute these too.
- Add the tomatoes, turmeric and red chili powder and cover it for some time ( about 1-2 minutes ). This will allow the carrots to soften and cook.
- Next goes in the potatoes, mix it in well, add the paneer, cilantro and salt. Stir it all together. Cover and let it sit for 2-3 minutes. Check for seasonings and remove from heat.
- Let it cool before you stuff it.
- Preheat your oven to 350 degrees Fahrenheit
- Unfold one puff pastry sheet and using your rolling pin to flatten it just a bit ( just roll it out a bit, increasing it about 1/2 an inch in both length and breadth.
- Cut the puff pastry sheet into 3 longitudinal pieces along the creased lines that already pre-exist on the sheet.
- Divide each longitudinal piece into 2. Thus you will have 6 pieces per puff pastry sheet. Do the same to the other puff pastry sheet. ( see pictorial depiction below ).
- Place about 1-1 1/2 tbsp of filling in each rectangle. Fold it over and pinch down all the three sides to seal the filling in. Repeat with the rest of the pieces.
- Place them in a parchment lined baking sheet, placing them about 2 inches apart. Bake for about 20 minutes till the puffs are a light golden brown color. Remove from oven and serve with your favorite ketchup or have them just plain.
- Repeat with the rest of the pieces.
Unfold the thawed puff pastry sheet.
Divide into 6 pieces.
Add the filling, fold over and press the open edges down to seal them.
Sealed and ready to go into the oven.
Repeat the same for the rest of the pieces.