Vegetable puffs


First published in 2015
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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
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
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
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
Preheat the oven to 180°C/gas mark 4
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
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
Press the edges gently together to form a sausage roll shape
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
Bake for 12-15 minutes, or until the puff pastry has fluffed up nicely and is golden brown. Serve the vegetable puffs warm
First published in 2015
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