Name: Vegetable Puffs (Patties)
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ Puff Pastry Sheets, store-bought, thawed but kept cold; 1½ Potato, boiled, peeled, and mashed; ¼ cup Green Peas, boiled; ¼ cup Carrot, peeled, finely diced, and boiled; ½ Onion, finely chopped; ½ tsp Ginger-Garlic Paste; 1 Green Chili Pepper, finely chopped; ¼ tsp Mustard Seeds; ¼ tsp Fennel Seeds, saunf, crucial for bakery flavor; ⅛ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ¼ tsp Garam Masala; ¼ tsp Dried Mango Powder, amchur; ¾ tbsp Cooking Oil, for cooking the filling; ½ tsp Salt, to taste; 1 tbsp Milk, for brushing the pastry

2 hr 45 mintotal

45 min hands-on2 hr hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Make the filling: heat the cooking oil in a frying pan over medium heat. Let the mustard seeds pop, then add the fennel seeds straight after.
Add the finely chopped onions, green chillies and ginger-garlic paste. Fry until the onions soften and turn pale pink and translucent.
Sprinkle in the turmeric, red chilli powder, garam masala, amchur (dry mango powder) and salt straight away. Stir quickly to bring it together.
Add the well-mashed potatoes, along with the boiled peas and carrots, to the spiced oil. Break up any lumps with a spatula, pressing and roasting the mixture over the heat for 3-4 minutes to dry it out. A wet filling will make the pastry soggy. Let it cool completely.
3–4 min
Establish the baking environment: Calibrate your oven to a ferocious 200°C (400°F). Armor a baking sheet with heavy parchment.
Lay the chilled, thawed pastry sheet on a clean, flat surface. With a sharp knife, cut the pastry into even rectangles, roughly 4 by 5 inches.
Place a well-packed two-tablespoon mound of the cooled vegetable filling on the lower half of each rectangle.
Trace the perimeter of the dough lightly with a wetted digit. Fold the superior half completely over the payload, forging a crisp, rectangular envelope.
Seal them by pressing the edges down firmly, then crimp the seams with the tines of a fork so they stay shut.
Arrange the sealed puffs on the prepared tray. Brush the tops generously with milk, which is what gives them a glossy, blistered golden crust.
Submerge the tray into the searing 200°C oven for a rigid 20-25 minutes. Extraction is authorized only when the pastry has undergone an explosive, multi-layered vertical expansion and boasts a profound, deeply roasted golden-brown color.
20–25 min
Transfer to an elevated wire rack for a brief structural stabilization period to maximize crispness, then serve.

How to tell it's done

Hundreds of impossibly light, shatteringly crisp, buttery, golden layers flaking apart to reveal a soft, savory, homestyle spiced potato and pea center.

Getting it right

Tip

The filling MUST be cold. If you put warm potato filling onto puff pastry, it will melt the layers of butter in the dough, resulting in a flat, soggy, oily mess instead of light, flaky layers.

What to serve it with

The iconic Indian bakery experience. Serve warm with sweet Tomato Ketchup and a strong cup of Chai.

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Ingredients