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Easy Veggie Puffs

These veggie puffs are made with a well-spiced blend of potatoes, carrots, and peas that are sandwiched between layers of flaky puff pastry. Irresistibly tasty and easy to make, these puffs can be made into a meal or enjoyed as a snack.

Tasty veggie puffs on a silver platter.

I find the lure of puff pastry incredibly hard to resist. At this point of my infatuation with it, I would gladly devour a sheet of puff pastry cut into strips, sprinkled with cinnamon, and baked until golden and flaky.

But, today’s post is a little more elaborate than that.

What you see here today is my spin on a popular pastry of my youth.

During most of the years of my youth, I lived in Sri Lanka with my family. And, bakeries there would have golden and flaky veggie and meat puffs on display in their cases.

My mom would often make her version of these bakery creations, in the hope that she could sneak in more veggies into our diets. And, she won! She could have crammed ALL the veggies into that golden delicious pastry and we would have polished it off. These veggie puffs are similar to what she used to make us.

However, I tried to make these veggie puffs super easy. One of the ways I did that was to use frozen carrots and peas instead of cleaning and dicing fresh ones. I am a huge fan of frozen veggies and have been using them in a lot of curries and sautes as they are fresh and stay fresh for a while.

While I did use fresh onion, ginger, and garlic, you could use the pre-cut / pre-crushed ginger, garlic, and onions that many stores carry.

Ingredients to make easy vegetable puffs laid out on a cutting board.

If you are wondering…

What are all the ingredients needed to make these easy veggie puffs?

Here goes…

You will need the following ingredients:

  1. Frozen carrots and peas (if you have a separate package of frozen carrots and another of frozen peas, then use a bit of each),
  2. A yellow potato,
  3. A red onion,
  4. Garlic,
  5. Ginger,
  6. Coriander,
  7. Turmeric,
  8. Smoked Paprika,
  9. Chili powder,
  10. Puff pastry, and
  11. Parsley
Making the veggie stuffing to stuff into puff pastry


While I used a package of frozen carrots and peas, you can use a package of frozen mixed veggies or any variety of frozen veggies you prefer.

You can also use a yellow onion or a couple of shallots instead of the red onion. The garlic and ginger I would strongly advise against leaving out as they add so much flavor to these puffs.

You can substitute the spices I gave listed for a blend you may have. This will drastically change the taste of these. Just make sure to add a little at a time and to taste as you cook along. Sometimes, it’s better to add less and add more to taste than to add too much and have to try to correct it then.

Placing the veggie stuffing into puff pastry squares and folding them over to make veggie stuffed puff pastry triangles

How do you make veggie puffs?

When making these puffs, I start off by sautéing the onion, ginger, and garlic with some oil.

Then I add in the potatoes and let these sauté for about 5 minutes.

The frozen veggies and spices go in next, followed by a generous sprinkle of parsley.

After the filling is done, I make sure the puff pastry has thawed completely.

Then, I cut each puff pastry sheet into four squares and fill each one with a few spoonfuls of the veggie potato mix.

I fold each square up so it’s a triangle and seal them with almond milk (like I did) or whisked egg.

Then cut a small slit on each, brush with almond milk or egg again and bake!

Veggie puffs ready to bake

My daughter and I love these veggie puffs not only because they are tasty, but they are also so easy to make and so versatile, just like these bell pepper puffs.

Sometimes, I like to fix myself a snack of one of these puffs with a bit of peach chutney while my daughter loves hers with some sweet chili sauce.

Then there are other times when we like to enjoy these along with a large salad (like this Melon one) or with some roasted veggies.

By the way, if you would like to try a version of these veggie puffs with figs, then make sure to click on the link and check out these Veggie Figgy Puffs.

Quick easy veggie puffs

Hoping you and your family get to make these and enjoy them. If you do, please let me know your thoughts in the comments below. Or, take a photo of your creation, post it on Instagram or Facebook, and tag @Savoryspin on your post.

Quick easy veggie puffs

Easy Veggie Puffs

4.68 from 25 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Author: Shashi
These veggie puffs are made with a well-spiced blend of potatoes, carrots, and peas that are sandwiched between layers of flaky puff pastry. Irresistibly tasty and easy to make, these puffs can be made into a meal or enjoyed as a snack.


  • 2 tbsp oil
  • 2 cups Frozen carrots and peas if you have a separate package of frozen carrots and another of frozen peas, then use a cup of each,
  • 1 yellow potato
  • 1 red onion
  • 3 cloves Garlic
  • 2 tsp Ginger
  • 4 tsp Coriander
  • 1/2 tsp Turmeric
  • 1 tsp Smoked Paprika
  • 1 tsp Chili powder
  • 2 sheets Puff pastry
  • 3 tbsp Parsley
  • 1 egg for egg wash or 3 tbsp almond milk
  • salt and pepper to taste


  • Thaw puff pastry for 45 minutes or so
  • Peel and dice the onion, garlic, and ginger.
  • Add oil to a pan and place it over medium heat, then add in the onion, ginger, garlic and saute for about 5 minutes, stirring often.
  • Clean and dice the potatoes and add them into the pan and stir for about 5 more minutes until potatoes are soft.
  • Add in the frozen veggies and spices and stir well until frozen veggies are warm throughout. Remove pan from heat and set aside.
  • Remove puff pastry from its wrapping and place on a floured surface and cut into 4 squares.
  • Plae a few spoonfuls of the veggie stuffing onto the side of a square so it can be folded over the stuffing to form a triangle. Secure the sides with egg wash or milk. Repeat with all the puff pastry.
  • Brush tops with egg wash or almond milk and cut a small slit in the top.
  • Preheat oven to 405 and place veggie puffs in the oven to bake for 15 minutes or until golden brown.
  • Serve warm with mango chutney or sweet chili sauce.


Serving: 1g | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 114mg | Fiber: 2g | Sugar: 3g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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Recipe Rating

  1. Sandra says:

    I started making this and after following recipe. I’m left with unused ingredients chilli, smoked paprika, coriander, turmeric.

  2. […] usually buy puff pastry sheets and keep them on hand, so I can use the sheets to make a tart, stuffed puffs, or even fancy little baskets. Usually, making the baskets involve several steps and a couple of […]

  3. John / Kitchen Riffs says:

    Puff pastry is great — so convenient and pretty easy to use. Plus whatever you make always looks great. Like these wonderful looking veggie puffs! Really nice — thanks.

  4. David @ Spiced says:

    I love this idea, Shashi! I’ve done similar stuff in quesadilla form, but I’m really liking the puff pastry version you’ve got going on here. Puff pastry is so versatile, too! And I bet these reheat really well for weekday lunches, too. Yum!!

  5. Neil says:

    Shashi, your veggie puffs remind me of veggie pasties that Lynne and I enjoyed in Cornwall a few years ago. These look so delicious and easy to make. Can’t wait to give them a go!

  6. Cheyanne @ No Spoon Necessary says:

    Oh gosh, I honestly could not agree with you more, Shashi – puff pastry is EVERYTHING! But it’s also possibly the creation of a dark angel or the devil himself, because I honestly can’t resist the stuff and once I start eating it I can’t stop! Not that I want to. 😉 These veggie puffs look oh-so delicious!!! And, since there’s veggies in that delectable puff pastry, I can tell myself it’s healthy and good for me – WIN WIN! Can’t wait to try these!

  7. Nathan says:

    I love these veggie puffs! The pastry is so crispy and pairs wells with all of those tasty veggies, and I don’t feel guilty eating them! Can’t wait to make these again.

  8. AISilva says:

    My family loves puff pastries, and these easy veggie puffs turned out so well. My kids especially loved them. Thank you!

  9. Dannii says:

    My kids love anything in puff pastry, so I will definitely be giving these a try.

  10. Alejandra says:

    These look sooooo tasty!! Wow I need to try making these this week!

  11. Beth says:

    This recipe sounds so great and very flavorful! The family is going to absolutely love this recipe and I can’t wait to make these veggie puffs!

  12. Tracy says:

    Oh wow these look so great! Great way to get the veggies in the kids, and so fun to eat!

  13. Jess says:

    These little puffs are packed full of everything I love!

  14. Tavo says:

    Yummy! I used your recipes’ filling to make some Argentinean empanadas, and they came out delicious!

  15. Ksenia prints says:

    The filling of these puffs is so simple yet delicious! I can’t wait for them to come out of the oven.

  16. Katia says:

    These veggie puffs are flakey, the seasoning is aromatic and they are absolutely delicious. Love it!

  17. GINA says:

    I have a huge bag of mixed vegetables I can’t seem to find a use for until now- these are delicious! Love the spice mixture that coats all the veg and the flaky pastry is the perfect little wrapper for it all!

  18. Anaiah says:

    I love these veggie puffs! They’re so delicious and easy to make. They make the perfect party food!

  19. Helen says:

    Those look so tasty! Perfect for lunchboxes too.

  20. Kate says:

    Oooh these puffs are great. Flaky pastry and veggies. Yum!