A simple dish, packed full of vegetables and fresh flavours, these puffs are the perfect dish for breakfast (with masala chai, of course), a speedy lunch, an afternoon snack or a light dinner. You can make the mixture ahead of time and freeze it, and you can use it in cheese toasties if you want something even quicker to eat.
They taste delicious warm, served with green chutney or ketchup, and even better cold the next day when the flavours have really come alive.
I used peas, sweetcorn, peppers and potatoes in this recipe, but you can sub in any vegetables you have; this is a great way to use up leftover fresh food (carrots and sweet potato work particularly well).
The green chutney I made was the same one I whip up with my chickpea pancakes, so make a batch and freeze in in cubes; this way you always have some to hand to eat as a dip or throw in to a curry/ soup/ pasta. It saves time and packs a punch, however you choose to use it. I also used garlic, ginger and fresh chillies that I had prepared earlier and frozen to save time.
Vegetable Puffs with Coriander Chutney
Cripsy and delicious vegetable pastries
- 1 small white onion
- 2 cloves of garlic, peeled and crushed
- 1 inch of ginger, peeled and grated
- 1 green finger chilli, finely sliced
- 1 tea cup frozen peas
- 1 tea cup frozen sweetcorn
- 1 medium potato, peeled and chopped in to 1cm cubes
- 1 cup mixed peppers, chopped
- 4 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp salt
- 3 tsp cumin and coriander powder
- 1 tsp turmeric
- 3 tsp sugar
- 1 tsp red chilli powder (adjust depending on desired level of spice)
- Juice 1/2 lemon
- Sprinkle of sesame seeds
- 30g coriander
- 1 clove garlic
- 15g phulli gathiya (available in Indian stores or larger supermarkets)
- 1-2 green finger chillies, depending on heat desired
- Salt to taste
- Water to get the desired consistency
- 1 Jus Roll Puff Pastry Sheet
1. Remove the puff pastry from the fridge and let it reach room temperature (or let it thaw as per the instructions if you are using it from the freezer)
2. For the chutney, add all of the ingredients in to the food processor and mix, adding a splash of water to get the right consistency. Taste, and add salt and water as required before blitzing again.
3. Once the chutney is made, cover it and put it aside while you make the vegetable mix
4. Pre heat the oven to 180 degrees, and prepare a baking sheet with foil and grease it with a little oil and set aside
5. Heat the oil in a pan, add the mustard seeds and cover
6. Once the seeds pop, turn down the heat and add the cumin seeds and onions
7. Fry the onions until they become translucent, which should take about 5-7 minutes, and then add the garlic, chilli and ginger
8. Cook for a further 5 minutes, and then add the remaining vegetables and stir.
9. When everything is combined, add the spices and stir again
10. Cover and cook for 5 mins
11. Add a splash of water and stir the mixture before covering and repeating until the vegetables are tender, which should take about 20 minutes
12. Once everything is cooked, add the lemon juice and sesame seeds, and stir again, checking for taste, before taking off the heat
13. Open out the pastry and and cut in to 8 squares
14. Fill half of each square with the vegetable mix, fold over and seal with a fork. Brush with milk if you want them to be extra brown
15. Repeat with the remaining pastry
16. Put the pastries in the oven and bake for 15-20 minutes until brown
17. Serve with the chutney and enjoy!