Baked Veg Puff Recipe Easy and Delicious Snack Ideas

If you’re looking for a delicious, flaky, and savory snack, then this baked veg puff recipe is exactly what you need. Perfect for tea time, parties, or just a cozy night in, these golden vegetable puffs combine crisp puff pastry with a flavorful, spiced vegetable filling that bursts with freshness and warmth in every bite.

Unlike their fried counterparts, these baked veg puffs are lighter and healthier but still irresistibly tasty.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward, making it easy to whip up a batch any time. From the soft, buttery layers of puff pastry to the well-seasoned medley of vegetables, this snack is sure to impress family and friends alike.

Plus, it’s a fantastic way to sneak in some veggies while indulging in comfort food!

Why You’ll Love This Recipe

This baked veg puff recipe is a perfect blend of convenience, taste, and nutrition. First, it uses store-bought puff pastry, saving you time while delivering bakery-quality results.

The vegetable filling is versatile and packed with wholesome ingredients like carrots, peas, and potatoes, seasoned with aromatic spices that enliven every bite.

Because the puffs are baked, they are lighter and less greasy than fried versions, making them a healthier snack option. They also freeze well and can be reheated for a quick treat anytime.

Whether served as an appetizer, a snack, or even a light meal, these veg puffs are sure to become a household favorite.

Ingredients

• 1 sheet puff pastry (thawed if frozen, approx. 250g)
• 1 medium potato, peeled and diced (about 100g)
• 1 medium carrot, peeled and diced (about 80g)
• ½ cup green peas (fresh or frozen, about 75g)
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• 1 tablespoon oil (vegetable or olive oil)
• Salt to taste
• 1 tablespoon fresh coriander leaves, chopped
• 1 egg (for egg wash, optional for vegan option)

Equipment

• Baking tray
• Parchment paper or silicone baking mat
• Medium saucepan or skillet
• Mixing bowl
• Rolling pin (optional, if you want to roll puff pastry thinner)
• Sharp knife and chopping board
• Brush for egg wash

Instructions

1. Prepare the vegetables: Boil the diced potatoes and carrots in salted water until just tender, about 8-10 minutes. Add the peas in the last 2 minutes of boiling. Drain and set aside.
2. Cook the filling: Heat oil in a skillet over medium heat. Add cumin seeds and let them splutter. Then add chopped onions and green chili, sauté until translucent.
3. Add ginger-garlic paste: Stir in and cook for 1-2 minutes until fragrant.
4. Add spices: Mix in turmeric, red chili powder, garam masala, and salt. Cook for 30 seconds to release the aromas.
5. Combine vegetables: Add the boiled potatoes, carrots, and peas to the skillet. Gently mash some of the potatoes and mix everything well. Cook for 3-4 minutes to blend the flavors. Turn off the heat and stir in chopped coriander leaves. Let the filling cool completely.
6. Preheat your oven: Set the oven to 200°C (390°F) and line a baking tray with parchment paper.
7. Prepare the puff pastry: On a clean surface, unfold or roll out the puff pastry sheet. Cut it into 6-8 equal squares or rectangles depending on your preferred puff size.
8. Assemble the puffs: Place a spoonful of the cooled vegetable filling in the center of each pastry square. Brush the edges of the pastry with a little water or beaten egg to help seal.
9. Seal and shape: Fold the pastry over the filling to form a triangle or rectangle and press the edges firmly with a fork to seal completely.
10. Apply egg wash: Brush the tops of the puffs with beaten egg for a shiny, golden finish. For a vegan option, brush with a little plant-based milk or skip this step.
11. Bake: Place the puffs on the prepared tray and bake for 20-25 minutes or until puffed up and golden brown.
12. Cool and serve: Remove from the oven and let them cool for a few minutes before serving.

Tips & Variations

For a spicier kick, add finely chopped green chilies or a pinch of black pepper to the filling. You can also experiment with other vegetables like bell peppers, corn, or mushrooms to customize your puffs.

Make sure your filling is completely cool before assembling the puffs, as hot filling can cause the pastry to become soggy and difficult to seal. If you want extra crispiness, spray a little cooking oil or brush melted butter on the puff pastry edges before sealing.

For a vegan version, replace the egg wash with plant-based milk or simply water. You can also add grated cheese inside for a richer flavor.

Nutrition Facts

Serving Suggestions

These baked veg puffs are incredibly versatile. Serve them hot with a side of tangy tomato ketchup or green chutney for dipping.

They also pair wonderfully with a cup of masala chai or your favorite coffee for a perfect tea-time treat.

For a fuller meal, serve alongside a fresh salad or a bowl of soup. If you love baking, try pairing this savory snack with a sweet dessert like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to round off your meal beautifully.

Conclusion

Making these baked veg puffs at home is a rewarding experience that brings together the joy of baking and the satisfaction of a healthy, tasty snack. The flaky puff pastry combined with the aromatic, spiced vegetable filling makes for a delightful treat that everyone will love.

Plus, this recipe is adaptable and easy enough for cooks of all levels.

Whether for a festive occasion, a casual get-together, or simply a cozy snack, these veg puffs are sure to win hearts. Don’t forget to explore more delicious recipes like the Green Chile Cheese Bread Recipe or the indulgent Glazed Twist Donut Recipe to complement your baking adventures.

Happy cooking!

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