Vegetable Puffs

I served these semi-homemade puffs as an appetizer during our holiday party and our guests couldn't believe that I made them at home. The puffs came out really crisp and flaky. I prepared the filling the day before and on the day of the party I stuffed the store-bought puff pastry sheets and popped it into the oven just before the guests arrived. This is indeed a fool-proof recipe.

Ingredients

Puff Pastry Sheet – 1 Sheet thawed and cut into 6 pieces
Potato – 2 large
Sweet Peas – ½ Cup
Coriander Powder – ½ Tsp
Chili Powder – ½ Tsp
Curry Powder – ½ Tsp
Fennel Seeds – 2 Tbsp
Cumin Seeds – ½ Tsp
Turmeric Powder – ½ Tsp
Cilantro – ¼ cup chopped
Salt – To taste
Oil – 1 Tsp

Directions

• Boil, peel and cut the potato into small pieces.
• Boil the sweet peas and keep aside.
• Heat oil in a pan and add the cumin seeds and let it splutter.
• Add the fennel seeds and fry for a minute until you get the aroma of the fennel seeds.
• Add the chili powder, curry powder and coriander powder and fry for a minute.
• Add the boiled potato and peas and then add turmeric powder and salt.
• Cook for 2 to 3 minutes and then add cilantro.
• Cut the thawed puff pastry sheet into 6 pieces.
• Place a tablespoon of potato filling in the middle and fold the sheet diagonally.
• Use little bit of water or milk to seal the edges.
• Place the puffs on a baking sheet and bake in the oven as per the instructions on the puff pastry sheet box.
• Serve with tomato ketchup and spicy coriander chutney

Servings : 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate