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vegetable puffs
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5 from 1 vote

Vegetable puffs

Puffs can also be made with left-over veggies or minced meat.
Prep Time20 mins
Cook Time50 mins
Course: Appetizer, Snacks
Cuisine: Indian
Keyword: vegetable puffs
Servings: 4


  • Ready-made puff pastry sheet - 8 squares
  • 1 medium boiled and cubed potato
  • ¼ cup chopped french beans
  • 1 medium chopped onion and capsicum
  • ¼ cup frozen/boiled green peas
  • 1 medium chopped carrot
  • 2 tablespoon coriander and a chopped green chilli
  • ½ teaspoon ginger paste
  • 1 teaspoon cumin seeds
  • ½ teaspoon each red chilly powder chaat and garam masala
  • ¼ teaspoon amchur/dried mango powder
  • 1 teaspoon white/black sesame seeds
  • 2 tablespoon oil
  • Pinch of turmeric
  • Salt as per taste
  • Greasing: Oil


  • Heat oil in pan.
  • Saute cumin seeds and add ginger paste, green chilli and onions.
  • Saute 5 mins on medium flame and mix well.
  • Add beans, salt and turmeric.
  • Add capsicum, carrot, peas and boiled potatoes and mix spices.
  • Cover and cook for 20 mins on medium heat.
  • Turn off heat once done and sprinkle coriander.
  • Mash them coarsely with masher.Keep aside.


  • Preheat oven to 400 F/ 220 C.
  • Thaw puff pastry sheets as per package instructions and make equal size squares from sheet.
  • Scoop vegetable mixture and place in middle over pastry sheet.
  • Fold sheet over the filling and make triangle or rectangle shape.
  • Spread water on edges to seal them.
  • Brush puffs with oil and sprinkle sesame seeds.
  • Line baking tray with aluminium foil.
  • Grease with oil and arrange puffs.
  • Bake for 25 mins, until golden brown.
  • Brush again with oil and serve hot with


If you open puff pastry sheets when cold they may break.Hence, reheat them in oven at 250 F for 5 min.
You may also wait for them to come to a room temperature.
If you want to bake later,you may cover them with wet towel and refrigerate.