Name: Vegetable Puff recipe by Neeru Srikanth at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Vegetables finely chopped –3/4 cup; Onion – ½ cup; Chili powder 1 tsp; pepper - 0.5 tsp; Coriander – 1 tblsp; Oil – to brush – 2 spoons; Defrosted Puff pastry block – 150 gms; Cumin Seeds – ½ tsp; flour – for rolling the pastry

Ingredients Serving: 6

Vegetables finely chopped –3/4 cup
Onion – ½ cup
Chili powder 1 tsp
pepper - 0.5 tsp
Coriander – 1 tblsp
Oil – to brush – 2 spoons
Defrosted Puff pastry block – 150 gms
Cumin Seeds – ½ tsp
flour – for rolling the pastry

Instructions

Make the stuffing: Add oil in a pan and add cumin seeds. Let sputter.
Add onion and saute for 2 mins.
Add vegetables, salt, turmeric, chili & pepper powder and let it cook.
Garnish with coriander and allow it to cool completely. Stuffing is ready.
Take the puff block. Add wheat flour to roll the pastry. I generally use my granite kitchen top as I make the puffs in bulk and now I am more comfortable even if I make it in small quantities.
Roll the pastry like how we do it for chapatti flipping them often. Sprinkle the flour whenever you find it difficult. The flour will be absorbed easily as puff pastry has lot of oil inside it.
Divide the puff pastry into equal portions.
Add the stuffing and leave half of the puff sheet empty so that it can be closed.
Close the puff pastry and stick the corners by using a fork.
Brush with oil.
Pre heat oven for 180c deg for 5 mins and place the puffs in the oven.
After 15 mins check if one side is cooked. Generally the bottom side is cooked faster in this dish.
Flip around and bake it for another 10 mins. It took me around 25 mins for this dish. Cool them in a wire rack.

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