Vegetable Masala Puffs | Curried vegetables folded into layers of buttery puff pastry are baked until golden brown and flakey.
On long weekends and during the days surrounded by holidays we usually split our regular three meals a day into two meals. It’s not something we necessarily plan but a big brunch followed by an early dinner or late breakfast followed by hearty evening tea and snacks is generally how the days go by. For the days we’re in the mood for a filling snack or heavier evening tea, I keep these vegetable masala puffs on hand. You can easily store the unbaked pastries in the freezer until needed. Before guests arrive I make and freeze a batch of these. I love that they can go directly from freezer to oven. Want a lighter version of these? Make mini pastries for small appetizer bites. Larger ones can be served with a light salad for a quick last minute meal. The possibilities with these are endless and because of their simple flavors, they appeal to everyone.
The husband enjoys these with a hot cup of chai and Little Mirchi requests triangle shaped ones. In fact, the last time I made these, Little Mirchi was my helper. Get your little ones involved by setting up a pastry stuffing station, someone to stuff, seal and crimp and someone to egg wash – a little inspiration for a family cooking session. Make these your own by adding your family’s favorite flavors.
- 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator
- 2 potatoes (medium sized), mashed
- 1 cup mixed vegetables, fresh or frozen
- ⅓ cup onions, diced
- 1 tablespoon ginger garlic paste
- 1 teaspoon roasted cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon chaat masala
- ½ teaspoon salt, adjust to taste
- 2 tablespoon oil
- 1 whisked egg or 3 tablespoon heavy cream (for browning)
- Heat oil in a pan and sauté the onions until translucent. Add the ginger garlic paste followed by the mashed potatoes. Mix well and add vegetables and spices. Taste for salt and adjust as needed. Once vegetables are fork tender, remove from heat and let cool.
- Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Use a pizza cutter and cut the sheet into 6 squares. Transfer the squares to the prepared baking sheet.
- Using a pastry brush, brush the edges of the squares lightly with the egg wash or heavy cream. For squares spoon 3 tablespoons of the vegetable masala mixture onto each square and cover with another square. For triangles, fold the squares diagonally to make a triangle, lining up the edges as best as you can. Crimp the edges with a fork to seal shut.
- Repeat this with the 2nd puff pastry sheet so you have a total of 6 squares or 12 triangles. With the fork poke the tops for air vents and brush puffs with egg wash/heavy cream.
- Chill the pockets in the fridge for 25 minutes or freeze up to two weeks.
- Preheat the oven to 425°F while the puffs are being chilled. Bake the pockets for 20-25 minutes, or until the tops are golden brown.