VEGETABLE PUFF

Ingredients:

Puff Pastry Sheets – 1 sheet

For the Stuffing:

Oil – 1 tsp

Onions – 1/4 small, finely chopped

Potato – 1 small, shredded

Salt – To taste

Carrots – 1/4, shredded

Paneer – 1/4 cup, shredded

Cumin Powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam Masala Powder - 1/2 tsp

Red Chili Powder – to taste

Method:

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.

2. Pre-heat the Oven at 400 degrees Fahrenheit.

3. Now for the stuffing, take a small skillet and heat Oil on medium heat.

4. Once hot, add in the Onions and saute till they turn translucent.

5. Add in the Potatoes and a little salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked.

6. Add in the Carrots and the Paneer. Mix.

7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Red Chili Powder.

8. Mix really well and keep aside.

9. Cut the Pastry sheets strips into 3s to form a square.

10. Put 1 tbsp (approx) of the stuffing in the center.

11. Fold the Pastry Sheet to make a triangle.

12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)

13. Put the Puffs on a cookie sheet lined with foil.

14. Place in the pre-heated oven at 400 degrees F for 15 minutes.

15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.

16. Serve with Ketchup.

Tips:

1. Use any vegetable and spice combination for the Puffs.

2. It is very important to allow them to cool for 5 minutes – this will make the puffs nice and flaky AND it won’t burn your mouth.

3. The Cooling rack is great but if you don’t have one, improvise – take the oven rack and give it some height and use that.

4. Optional – add finely chopped green chilies or/and cilantro.