Noodles Stuffed Puff- Indo Chinese Style
Puff pastries are always yummy and mouthwatering. Crunchy from outside with savory stuffing makes perfect tea time snacks. Potato patties are pretty common in India and we having eating them since our childhood. But for a change, this I tried making them Indo-Chinese style complimenting my Chinese menu. Just like Chinese samosas these patties are stuffed with vegetable noodles filling. Unique and different ...Right?
Sure to impress as your party appetizer, these can be prepared in advance. Make these delicious puff in advance, refrigerate them, and bake them just before the party and you are all set to roll. Trust me these taste really great. Try this simple recipe of stuffed puff with veggie noodle and share your experience with me. Enjoy!
Step by Step Instructions with Photos
For the Stuffing:
- Boil the noodles as per packet instructions. Keep aside.
- Chop onions, cabbage, carrots, beans bell pepper, spring onions as described in Ingredients list above, Keep aside.aside.
- Heat oil in a pan and add chopped onion, sauté for 1 minute.
- Add ginger-garlic paste and sauté for another 1 minute or till onion turn translucent.
- Add chopped bell pepper, carrot, beans and cook for 2-3 minutes.
- Add cabbage and season with salt and ground black pepper mix well and sauté for another 2 minutes.
- Lastly add in boiled noodles with chili sauce, soy sauce, tomato sauce, Mix well and sauté in low flame till all the spices blends very well in noodles.
- Adjust the seasoning and sauces as per your liking. 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, lengthwise forming a rectangle shape 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 on the rolled pastry sheet and fold to make a 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.
Recipe Card
Puff pastries are always yummy and mouthwatering. Crunchy from outside with savory stuffing makes perfect tea time snacks. But for a change, try these Indo-Chinese style patties stuffed with vegetable noodles filling. Unique and different ...Right?
- 2 cups Noodles (boiled)
- 1 large Onions (chopped lengthwise)
- 1 cup Cabbage (shredded)
- 1 cup Carrots (julienned or cut in stripes)
- ½ cup Beans (cut diagonally)
- ½ cup Green bell pepper (gratedchopped lengthwise)
- 2 Tbsp. Ginger –garlic paste
- Few sprigs Tbsp. Springs onion (chopped)
- 1 Tbsp Chili sauce
- 2 Tbsp. Soy sauce
- 4 Tbsp. Tomato sauce
- Grounded Black pepper (as per your taste)
- Salt to taste
- 3 Tbsp. Oil
- Puff pastry sheets (For 20-25 pc puff)
- ¼ cup Milk
- Cooking spray or oil
- Flour (To roll if required)
Boil the noodles as per packet instructions. Keep aside.
Chop onions, cabbage, carrots, beans bell pepper, spring onions as described in Ingredients list above, Keep aside.
Heat oil in a pan and add chopped onion, sauté for 1 minute.
Add ginger-garlic paste and sauté for another 1 minute or till onion turn translucent.
Add chopped bell pepper, carrot, beans and cook for 2-3 minutes.
Add cabbage and season with salt and ground black pepper mix well and sauté for another 2 minutes.
Lastly add in boiled noodles with chili sauce, soy sauce, tomato sauce, Mix well and sauté in low flame till all the spices blends very well in noodles.
Adjust the seasoning and sauces as per your liking. 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, lengthwise forming a rectangle shape 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 on the rolled pastry sheet and fold to make a 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.
- 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, refrigerate them, and bake them just before the party and you are all set to roll.
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