Saturday, February 7, 2015

Vegetable Puff

Ingredients: (Makes 6)
3 puff pastry sheets

For the filling:
2 medium sized beetroot - peeled, cubed, boiled until soft
1 medium sized potato - cubed, boiled until soft
1 cup frozen peas - thawed
2 garlic pods - finely diced
½ tsp cumin seeds
¼ tsp fennel seeds
1 green chili
½ tsp coriander seeds
1 tbsp oil

For the filling:
1) Take beetroot, potato and peas in a bowl and lightly mash. Keep aside.
2) Take oil in a deep bottomed frying pan. Once the oil is hot enough, add garlic and fry until it changes colour.
3) Crush the spices (cumin, fennel, coriander) with a mortar and pestle. Stir it into the pan with green chili and fry for 5-10 seconds.
4) Add beetroot, potato, green peas, turmeric powder and mix. Check for salt.
5) Cover and cook on medium heat for 5 minutes.
Remove from heat and allow it to cool.

Vegetable puffs:
1) Preheat oven at 200 C
2) Thaw the pastry sheets. Cut each sheet into 2 halves.
3) Divide the filling into 6 portions.
4) Take one half of the puff pastry sheet. Place one portion of the filling in the center and spread such that it covers ⅓ of pastry sheet. Ensure that the sides are covered with filling.
5) Gently fold over the top ⅓ of the sheet on the filling, followed by the bottom ⅓.
6) Bake in oven for 20 - 25 minutes until golden brown


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