This homemade Veggie Puff is a delicious Indian appetiser made with store bought puff pastry and mixed vegetables. Quick & Easy Iyengar Bakery Style Puff recipe.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Appetizer
Cuisine: Indian
Keyword: iyengar bakery puff, vegetable puff
Servings: 6
Author: Sandhya Hariharan
Ingredients
400gPuff Pastry Block
For Filling
1TspOil
1/2TspCumin Seeds
1/2TspFennel Seeds
1Medium Onion diced
1TspGingerminced
1cupVegetables Peas , Sweet corn , Carrots and French Beans
Remove the puff pastry block from the refrigerator and follow the instructions from the packet.
I have used frozen mixed vegetables. Add them to a microwave safe bowl along with potatoes and water (as needed) and cook them for 5 minutes. Drain the water and set aside.
Prepare the filling
Heat oil, add cumin seeds and fennel seeds. Allow it splutter and then add onion, ginger. Saute for 3 minutes in medium flame.
Now add the mixed vegetables, potatoes, spices and salt. Cook briefly for 5 minutes until everything is well mixed. Add lemon juice and coriander leaves.
How to make Veg Puff Pastry
Preheat the oven to 180C. Place the vegetable puffs in the tray and bake them until they turn golden brown or 20-25 minutes.
Unroll the puff pastry sheet. Cut in into 6 rectangles. Placed 2 tablespoon full of mixture and sealed them gently by pressing the edges. Repeated this process for the rest of the mixture.
Serve Iyengar Bakery style Puff Pastry with Tomato Ketchup or dip of your choice.