Crispy, flaky, and delicious-these vegetable puffs are perfect to enjoy with a cup of tea or coffee. A must-try vegetarian snack recipe.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.
Keeping the samosa aside, one of the most popular and common snacks that you will find in every Indian school/ college canteen or bakery is vegetable puffs or patties.
Not the best choice if you are a weight watcher but perfect to be enjoyed once in a while especially on a rainy day with a cup of tea or coffee.
Origin of puff pastry
Puff pastry was invented by a French Chef Claudius Gele in 1645. He first created this pastry for his sick father who was recommended a diet of butter, flour, and water.
Later in his culinary career, this recipe bought him immense fame and success. It’s said that he always kept his recipe a secret and baked in closed rooms.
Now, puff pastry dough is easily available in almost every grocery store and bakery. A lot of cuisines now have their own recipes using that once-secret puff pastry dough.
And, my today’s recipe- vegetable puffs is the Indian way of using it.
Stuffing variation suggestions
You can easily create so many different recipes using the pastry dough depending upon your and your family’s taste preferences. I am sharing some of the suggestions below:
- You don’t necessarily need to use the vegetables that I have used. Feel free to use whatever is available in your kitchen. Even leftover vegetable dishes can be used as stuffing.
- A stuffing of mashed potatoes and boiled peas with just some salt and pepper taste amazing in these puffs.
- Make a stuffing of paneer or use leftover Paneer bhurji to fill in these puffs and bake.
- For kids or dessert lovers, stuffing like Nutella, fruits, jams, etc. can be used to create sweet puff pastries.
- You don’t necessarily need to make a rectangular or square-shaped pastry puff. Use a cookie cutter to create whichever shape you prefer.
Can phyllo dough be used in place of puff pastry
In puff pastry, a lot of butter is used which makes it richer and thicker. Their texture is also completely different because of this.
Therefore you cannot replace puff pastry with phyllo dough if you want the exact results.
Where to buy puff pastry sheets
Finding puff pastry sheet is very easy these days. They are easily available online and if you want to buy them from a grocery store, check the Frozen aisle. You will find it in the section where frozen desserts/ bakery items are kept.
A lot of bakeries also sell it. You can check your local bakery too.
More vegetarian snack recipes
Looking for more vegetarian snack ideas? Don’t miss to check the following recipes:
More recipes using puff pastry
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
- 1 small pack of puff pastry sheet 250 gms
- 1 cup roughly chopped broccoli
- 3/4 cup roughly chopped button mushrooms
- 1/2 cup frozen green peas
- 1/4 cup finely chopped red bell pepper you can use any other color too
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon red chili flakes adjust as per taste
- 1 teaspoon dried oregano
- 1 teaspoon black sesame seeds optional
- 1/2 teaspoon ground black pepper
- Salt as per taste
- 1 teaspoon olive oil/ any other cooking oil of your choice
- 3/4 cup grated mozzarella cheese
- 1 teaspoon milk
- Thaw the puff pastry sheets and keep aside.
- Heat oil in a pan. Add garlic and onion. Saute until the onion becomes translucent.
- Add chopped mushrooms and cook until the moisture released by mushrooms gets evaporated.
- Next, add green peas and saute for 2-3 minutes before adding the broccoli. Cook the broccoli for 2-3 minutes.
- Add bell pepper and saute for 1-2 minutes.
- Add red chili flakes, pepper, oregano, and salt. Mix and cook for about 2 minutes. Keep the stuffing aside and let it reach room temperature. Once the stuffing reaches room temperature add cheese and mix.
- Sprinkle some dry flour on the puff pastry sheet and roll.
- Cut the sheet into rectangular pieces. Put some stuffing on one side of the sheet, leaving some space near the edges. Lift the ends of the other side of the sheet and pull over the stuffing. Seal the edges by pressing with your fingers or a fork.
- Line a baking tray with a parchment sheet and put the puffs on it. Brush some milk on top of the puffs and sprinkle sesame seeds.
- Bake in a pre-heated oven for around 25 minutes at 200 degrees Celcius or until the puffs turn golden brown.
- Serve with any dip of your choice.
- You can use any other vegetable of your choice like shredded cabbage, boiled potatoes, carrots, etc.
- Use a cookie cutter to cut the sheets in any other desired shape.