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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 114mg | Fiber: 2g | Sugar: 3g
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