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Monday, April 9, 2012

Vegetable Puffs

I am usually a control freak in the sense that I dread unplanned visits from friends. I like to know well in advance who will be coming over and when. The second I know about someone's plans, I start working out a schedule in my mind of when and where to begin the cleaning and what to cook! But I am gradually getting better at taking things easy and going with the flow. I try to relax and not over do things. Its not like my house is filthy or that people will stop visiting me if I do not get to scrubbing the top most shelf of my kitchen cabinet!

Also, I have come up with a few tried and tested recipes that help getting things done quickly without too much effort. Sure helps deal with busy weekends entertaining friends!

Be it a party or an informal gathering of friends, or just a case of "चाय पे बुलाया है" - vegetables puffs are pretty popular at my place. Add to it the fact that I use cut frozen vegetables along with instant potato flakes and store bought puff pastry sheets - can't get easier than that. Try it, and see the rave reviews that you get - sure makes it seem like a lot of hard work :) And once its in the oven, you can go get ready, no baby sitting needed!

Preparation & Cooking: 1 hour approx (includes 30 minutes to thaw pastry sheets) Makes: 8    

Ingredients:
Puff Pastry Sheets - 1 packet (2 sheets)
Peas & Diced Carrots  - ½ cup (I used frozen, you could use fresh vegetables if preferred)
Instant Potato Flakes - ¼ cup (you could you boiled and mashed potatoes instead)
Coriander/Dhania Powder - 2 teaspoon
Cumin/Jeera Powder - 1 teaspoon
Dry Mango/Amchur Powder - ½ teaspoon
Turmeric/Haldi ¼ teaspoon
Red Chilli Powder - ¼ teaspoon 
Butter - ¼ teaspoon
Water - 2 tablespoons
Salt - to taste
Mint Coriander Chutney - 4 tablespoons
Oil/Cooking Spray - To grease the baking sheet

Method:
  • Thaw the puff pastry sheets for about 30 minutes at room temperature or overnight  in the refrigerator.
  • Pre-heat the oven to about 375 degrees Fahrenheit  (190.5 degrees Celsius). Line a baking tray with aluminum foil and grease it with cooking spray or oil.
  • Mix the frozen vegetables, potato flakes, butter, spices, butter, water and salt and microwave for about 5 minutes. If using boiled mashed potatoes, you may skip the butter.
  • Take it out of the microwave and give it a good stir. Filling for the vegetables puffs is ready.
  • Spread out the filling liberally on the sheets.

  • Now roll up the sheet and cut them into small pieces. 
  • Lay the pieces on the prepared baking sheets and bake in the oven at 375 degree Fahrenheit for about 20 minutes. Oven timings vary, so you might want to check on the puffs after about 15 minutes or so. 

Once the puffs turn golden brown, take them out of the oven and serve with tomato ketchup! And don't forget the steaming cups of masala chai!

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