Alfred Prasad used to enjoy these vegetable puffs as a child, and now shares the recipe for more to enjoy. This kids recipe will produce tremendous party snacks that are completely meat-free. For more vegetarian-friendly dishes, have a look through our collection of vegetarian recipes.

Method
1.
Place a thick-bottomed saucepan over a medium heat and add oil. Once hot, add the sliced onions and cook until golden brown, stirring occasionally
2.
Add the ginger and garlic pastes. Stir well for 2 minutes, then add salt, turmeric and chilli powder and fry for a further 5 minutes
VideoVideo: Crush garlic
Tasty trivia
Turmeric grows wild in South and Southeast Asia, which is part of its popularity in cuisine from that region. It is also common in Middle Eastern cuisine, particularly with fried dishes
3.
Add the potatoes and carrots to the pan. Once almost cooked through and tender, add the beans, green peas, cumin powder and crushed coriander seeds
4.
Cook over a high heat, stirring regularly until the vegetable mixture is quite dry. Remove from the heat, transfer to a plate and set aside. This can be prepared in advance
5.
Preheat the oven to 180°C/gas mark 4
6.
Allow the pastry sheet to soften slightly, then unwrap on a chopping board and cut in half lengthways. Spoon the vegetable mix along one of the long sides of the pastry
7.
Using a pastry brush dipped in water, brush the edges of the prepared sheet lightly. Lift the pastry from underneath the filling and roll over to seal in the vegetables
8.
Press the edges gently together to form a sausage roll shape
9.
Cut the roll into (approximately) 1.5 inch long parcels. Gently lift the puffs onto a baking tray. Dip the pastry brush into the whisked egg yolk and use to brush the top of the puffs
Room for a little one
Brushing the pastry in egg wash is a simple task that even younger children should be able to manage
10.
Bake for 12-15 minutes, or until the puff pastry has fluffed up nicely and is golden brown. Serve the vegetable puffs warm
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Ingredients

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Nutrition (per Portion)

Calories

393
20%

Sugars

5g
5%

Fat

22g
31%

Saturates

9g
44%

Salt

194mg
3%
of an adult's guideline daily amount
World-renowned Indian chef, Alfred Prasad, shares a veggie treat from his childhood with Great British Chefs

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