Sure, chicken patties are delicious, but sometimes you just want some light fluffy vegetables packed with flavour and folded into a flaky puff pastry that’s baked to a perfect golden brown. The first bite always burns your mouth, and you refuse to learn. You simply don’t wait for it to cool down. So here’s what you need to make  these delicious veggie patties, also known as veggie puffs.

2 packs pepperidge farm puff pastry(or any you prefer)

1 egg, beaten

1 large potato, peeled and diced into small cubes

1 cup peas

1 cup carrots, diced

1 Tbsp fenugreek leaves (Methi)

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground cumin

1/2 tsp crushed coriander seeds

1/2 tsp crushed pomegranate seeds (Anar Daana)

1/2 tsp chilli flakes

Start off by boiling the potatoes. When they’re par boiled add the carrots and peas and cook till the potatoes are done. Drain and put into a medium bowl with all the seasoning.

Roll out your puff pastry a little. The pepperidge farm pastry is divided into three rectangles, and each box has six total rectangles. I cut each rectangle into three squares so from one box you get 18 large patties. You can always cut smaller squares for bite sized patties.

Place about a Tbsp of filling in each square and fold over to form a triangle. Then seal the edges by pressing down with a fork. Brush the tops with egg wash.

At this point you can either bake them or freeze them. I usually make these in bulk and freeze them for a lazy day. To bake, preheat your oven to 400 F and bake on a parchment lined baking sheet for 12-15 minutes, or till they turn golden brown and are puffed up. For freezing place the patties in one layer in a freezer safe tray or baking sheet. Place them in the freezer for about 1-2 hours, till hard, but not completely frozen. Then transfer to a Tupperware or freezer ziplock bag and freeze for up to 1 month. You might be able to freeze them for longer but they won’t taste the same after a while.