Indo-Chinese Vegetable Puffs

INDO-CHINESE VEG PUFFS

Vegetable puffs conjure up wonderful memories for me!!! During my college days, after a long day in the laboratory tinkering with all the apparatus and chemicals, all I wanted to do was to go home, wash up and have something spicy and tasty (made lovingly by my Mom) with piping hot coffee!!! It was either something fried or some sandwiches.  But the one snack I loved to bite into was crispy, hot vegetable puffs, filled with a spicy potato-onion-vegetable mix, dipped in tomato ketchup!!

Making the pastry sheets (for the puffs) is a very cumbersome and lengthy process, so we preferred to purchase vegetable puffs from a nearby bakery.

I tried to relive those days today by making some vegetable puffs at home with store-bought pastry sheets lying in the freezer. We love anything Chinese, especially Indo-chinese (it is a fusion and amalgamation of Chinese and Indian flavors using Indian spices; with extra ginger, garlic, chillies, masalas etc. to suit the Indian palate!!), so I decided to give the puffs a Indo-Chinese twist and used a filling I normally make for Chinese vegetable fried or baked spring rolls. Hence the Indo-Chinese vegetable puffs!!

Hope you get to try them and enjoy this subtle twist on the traditional vegetable puffs!!

Indo-Chinese Vegetable Puffs
Hot and crispy vegetarian puffs, made from store-bought puff pastry sheets, filled with a spicy Indo-chinese vegetable stir fry, to relish with ketchup and hot coffee or tea!!
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
483 calories
46 g
0 g
32 g
6 g
3 g
419 g
608 g
13 g
0 g
28 g
Nutrition Facts
Serving Size
419g
Amount Per Serving
Calories 483
Calories from Fat 286
% Daily Value *
Total Fat 32g
50%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 608mg
25%
Total Carbohydrates 46g
15%
Dietary Fiber 8g
32%
Sugars 13g
Protein 6g
Vitamin A
409%
Vitamin C
340%
Calcium
12%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 box of Pepperidge Farm pastry sheets
For the filling
  1. 1 cup grated carrots
  2. 1 cup finely shredded cabbage
  3. ½ cup sliced or chopped onions
  4. 1 green chilli or jalapeno, finely chopped
  5. 1 teaspoon each grated ginger and garlic
  6. ¼ cup capsicum or bell pepper, chopped
  7. 1 to 2 cubes Maggi seasoning cube or any seasoing cube or 1 teaspoon garam masala
  8. 1 teaspoon sriracha sauce or any chilli sauce
  9. 1 teaspoon vinegar
  10. 2 tablespoons oil
  11. Salt to taste
  12. Coriander leaves, chopped
Instructions
  1. Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
  2. Grease a baking sheet or line with parchment paper or aluminium foil.
  3. Chop all the filling ingredients and keep ready.
For the filling
  1. Heat oil in a saucepan. Add the onions and green chillies and sauté for a couple of minutes till the onions are soft
  2. Add the ginger and garlic and fry for a few seconds till the raw smell goes.
  3. Add the bell pepper and sauté for a minute.
  4. Add the carrots, cabbage, seasoning cube, sriracha sauce, vinegar and salt and mix well.
  5. Fry on high for about 2 minutes till all the moisture is gone, but the vegetables still have a crunch in them. Turn off the flame and mix in the coriander leaves.
  6. Let cool.
Assembling the puffs
  1. Thaw the pastry sheets according to box instructions.
  2. Separate the sheets and roll on a floured surface slightly with a rolling pin.
  3. Cut the sheets either into rounds or squares.
  4. Fill each square or round with 2 to 3 tablespoons of the filling.
  5. Fold over to form a triangle shape and seal the edges by pressing well and marking them with a fork (for the round puffs, place a second cut sheet on the filled rounds and seal).
  6. Bake in a 400 degrees Fahrenheit or 200 degrees Celcius oven for about 20 minutes till golden light brown.
  7. Enjoy hot, crispy vegetable puffs with an Indo-Chinese flavor, alongside a dip of either ketchup or any sauce you prefer.
Notes
  1. You can brush the filled puff pastry sheets either with melted butter or ghee before baking to get a golden color on the crust.
  2. The filling should not have any moisture before filling the puffs. Stir fry on high flame till all the moisture is gone.
beta
calories
483
fat
32g
protein
6g
carbs
46g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.

Grease a baking sheet or line with parchment paper or aluminium foil.

Chop all the filling ingredients and keep ready.

IMG_2125

To make the filling:

Heat oil in a saucepan.  Add the onions and green chillies and sauté for a couple of minutes till the onions are soft.

Add the ginger and garlic and fry for a few seconds till the raw smell goes.

IMG_2128

Add the bell pepper and sauté for a minute.

IMG_2129

Add the carrots, cabbage, seasoning cube, sriracha sauce, vinegar and salt and mix well.

IMG_2131

Fry on high for about 2 minutes till all the moisture is gone, but the vegetables still have a crunch in them. Turn off the flame and mix in the coriander leaves.

IMG_2132

Let cool.

Assembling the puffs:

Thaw the pastry sheets according to box instructions.

Separate the sheets and roll on a floured surface slightly with a rolling pin.

IMG_2134

Cut the sheets either into rounds or squares. 

IMG_2138

Fill each square with 2 to 3 tablespoons of the filling.

square filling

Fold over to form a triangle shape and seal the edges by pressing well and marking them with a fork.

If making round puffs, fill the bottom half of the round sheet with the filling and place the other round on top and seal the edges well with a fork.

filled puffs

Brush the top of the puffs with either melted butter or ghee (optional).  Bake in a 400 degrees Fahrenheit or 200 degrees Celsius oven for about 20 minutes till golden light brown.

CHINESE VEG PUFFS

Enjoy hot, crispy vegetable puffs with an Indo-Chinese flavor, alongside a dip of either ketchup or any sauce you  prefer.

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