Vegetable puffs

Vegetable puffs

Vegetable puffs

PT50M

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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
  • 1 onion, sliced
  • 1 tbsp of vegetable oil
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
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 pinch of salt
  • 1/2 tsp turmeric
  • 1/4 tsp red chilli powder
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
  • 1 medium potato, diced
  • 1 carrot, diced
  • 50g of green beans, chopped
  • 50g of peas
  • 1 tbsp of ground cumin
  • 1/2 tsp coriander seeds, crushed
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
  • 320g of puff 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
  • 1 egg yolk, beaten
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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Vegetable puffs

 
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