Mixed Vegetable Stuffed Puff Recipe
Vegetable stuffed puffs are perfect appetizer when you can’t wait very long for it to be made!! I like to try different stuffing in puff and this one is full of a savory selection of vegetable flavored with spices and sauces.
To make it more convenient, prepare these delicious puffs in advance, freeze, thaw them before the party and bake...you are all set to roll. Let’s enjoy this easy way of preparing the best stuffed mix vegetable puff recipe. Give this recipe a try for your next party or get-together...trust me it is going to be a big hit!
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Step by Step Instruction with Photos
For the Stuffing
- Chop onion, bell pepper, green chilies and grate cauliflower and beetroot.
- Chop potato and boil until soft and tender. Keep aside
- Chop carrots and green beans; parboil beans, carrot with peas.
- Heat oil in a pan and add chopped onion, sauté for 1 minute.
- Add chopped chilies and ginger garlic paste and sauté for another 1 minute or till onion turn translucent
- Add chopped bell pepper and grated cauliflower and cook for 2-3 minutes.
- Add the boiled veggies and grated beetroot and mix well.
- Add in all the powders spices and sauces given in the ingredients list: adjust the spices and sauces as per your taste.
- Mix well and sauté in low flame till all the spices blends very well in the veggies.
- Turn off the flame keep aside to cool down.
For the Puffs
- Preheat the oven at 400 degree Fahrenheit. Line the baking tray with aluminum foil and grease with cooking spray or oil.
- Thaw the pastry sheets to room temperature as per given instructions on the cover or at least 40 minutes.
- Cut the pastry sheets stripes in 3s to form a square.
- On flour dusted board, roll the cut pastry square to form a 5” square as shown in picture, rolling gives you more crispy puffs. You can skip rolling if you want thick layer of puff.
- Put 2-3 Tbsp. of filling in the center of the rolled pastry sheet and fold to make square shape envelope.
- Press and Seal them with milk if required. You can fold in any shape you like.
- Arrange the stuff puff on a lined baking tray and brush the puffs with milk. Bake puff in pre-heated oven for 15-20 mins, until golden brown in color.
- Allow them to rest and cool down for 5 minutes before serving.
- Serve with ketchup or chutney.
Recipe Card
Stuffed puffs are perfect appetizer when you can’t wait very long for it to be made. Vegetable puff are super delicious made with goodness of vegetables.
- 2 large Potato (chopped, boiled)
- 1 large Onion (chopped)
- ½ cup Green bell pepper (chopped)
- 1 cup Cauliflower (grated)
- 1 cup Carrots (chopped & par boiled)
- ½ cup Green beans (chopped & par boiled)
- ½ cup Peas (parboiled)
- ¼ cup Beetroot (grated)
- 2-3 Green chili
- 2 Tbsp. Ginger & garlic paste
- ¼ cup Tomato sauce
- 2 Tbsp. Chili sauce
- 1 Tsp. Garam masala
- ½ Tsp. Crushed black pepper
- Salt to taste
- 3 Tbsp. Oil
- 2 box Ready Puff pastry sheets
- ¼ cup Milk
- Cooking spray or oil
- Flour (for rolling)
Chop onion, bell pepper, green chilies and grate cauliflower and beetroot. Chop potato and boil until soft and tender. Chop carrots and green beans; parboil beans, carrot with peas. Keep aside
Heat oil in a pan and add chopped onion, sauté for 1 minute. Add chopped chilies and ginger garlic paste and sauté for another 1 minute or till onion turn translucent. Add chopped bell pepper and grated cauliflower and cook for 2-3 minutes.
Add the boiled veggies and grated beetroot and mix well.
- Add in all the powders spices and sauces given in the ingredients list: adjust the spices and sauces as per your taste. Mix well and sauté in low flame till all the spices blends very well in the veggies. Turn off the flame keep aside to cool down.
Preheat the oven at 400 degree Fahrenheit. Line the baking tray with aluminum foil and grease with cooking spray or oil.
Thaw the pastry sheets to room temperature as per given instructions on the cover or at least 40 minutes. Cut the pastry sheets stripes in 3s to form a square.
On flour dusted board, roll the cut pastry square to form a 5” square as shown in picture, rolling gives you more crispy puffs. You can skip rolling if you want thick layer of puff.
Put 2-3 Tbsp. of filling in the center of the rolled pastry sheet and fold to make square shape envelope. Press and Seal them with milk if required. You can fold in any shape you like.
Arrange the stuff puff on a lined baking tray and brush the puffs with milk. Bake puff in pre-heated oven for 15-20 mins, until golden brown in color.
Allow them to rest and cool down for 5 minutes before serving. Serve with ketchup or chutney.
- Rolling the sheet will prevent excessive puffing and pressing along the sides will prevent the layers from flaking all of the way to the edges.
- Always cool down puff for 5 minutes to get nice flaky puff and it won’t burn your mouth.
- Add vegetable, spices and sauces as per your taste and preference.
- You can prepare this delicious puff in advance, freeze them for couple pf weeks or refrigerate them for 1-2 days, and bake them just before the party and you are all set to roll.
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