Veggie Puffs

Bakery Style Veggie Puffs (or patties)

These veggie puffs are such a great way to get your kids to eat their vegetables! They’re full of my favorite veggie trifecta: potatoes, carrots and peas. The filling is light and full of flavor thanks to the spices and a special herb that goes so well with potatoes. I developed this recipe after moving away from home because I missed the veggie patties that I would get from my favorite grocery store bakery, Jalal Sons. Their veggie and chicken patties are still my favorite, and I have them every time I visit home. But when I’m not in Lahore, I make these, and I feel a little closer to home. If you haven’t tried Jalal Sons patties, you are in for a treat, because once you make these you will be hooked!

You just need a few simple ingredients for these veggie puffs

I love these for their simplicity. If you’ve been following me for a while you know I love simple recipes where the flavors do all the talking. The star in these veggie puffs is the dried methi, or fenugreek leaves. They have such a distinct flavor that adds so much to this filling. Think Aloo Methi but better. The next best thing is the puff pastry. I love puff pastry. I truly believe that if you have some puff pastry in the freezer you will never run out of things to make with it. For these veggie puffs I like keeping the pastry almost as thick as it comes and I roll it out just a little bit. That way when it bakes it’s thicker and really holds the filling, because I pile on the filling in these veggie puffs.

As we head into Ramadan, these are great for Iftar prep

I know, I know, Ramadan isn’t just about the food. But you know what, I love making certain foods that I have always associated with Ramadan. When we move away from home, sometimes it’s the simple things like the food we cook or the clothes we wear that make us feel closer to our heritage. And if that means that I focus on the foods I feed my family among other things, I don’t see the harm. I always make a batch of these veggie puffs and some other snacks that not only make me happy but also cut down my kitchen time during Ramadan. That’s a win for me.

Here are some of my favorite Ramadan snacks that I make not only during Ramadan, but throughout the year as well:

Chicken Patties

Papri Chaat

Paratha Rolls

Veggie Puffs

Sconce&Scone

The veggie puffs are so full of flavor and great for meal prep. I make a batch and bake for an after school snack or my favorite time, Iftar!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Snack

Cuisine Pakistani

Ingredients

  

• 2 packs puff pastry (I use Pepperidge Farm)
• 2 cups peeled and cubed potatoes
• 3/4 cup peas
• 1 cup chopped carrots
• salt to taste
• 1/2 tsp black pepper
• 1/2 tsp chili powder or chili flakes
• 1 tbsp dried methi fenugreek leaves
• 1 tsp ground cumin
• 1/2 tsp ground coriander seeds
• 1/4 tsp turmeric
• 1 tsp crushed anar daana (pomegranate seeds) or 1 Tbsp lemon juice
• 1 egg for egg wash

Instructions

 

• Start off by bringing a pot of water to a boil Add the potatoes and let them simmer for 4-5 minutes, then add the chopped carrots. After 2-3 minutes, the potatoes should be almost cooked. Then add the peas and let everything simmer together for a minute, and then drain the vegetables.
• Add them to bowl along with all the spices and seasoning listed above. Mix well, mashing down some of the potatoes as you mix so the mixture sticks better.
• Cut your puff pastry sheets into 9 squares. Take a heaping tablespoon full of the filling, and place it in the center. Then fold one corner of the pastry over to the opposite corner to make a triangle shape. Gently press down the edges with a fork to seal the pastry. You can make any shape you like, I just prefer triangles for my veggie puffs. If the pastry isn't sticking you can add a little water on the edges to help it stick.
• To Freeze: At this point you can freeze the patties. To freezes spread them onto a tray in an even layer and flash freeze for 1-2 hours till the pastry is frozen. Then transfer to a freezer proof Tupperware or ziplock bag and bake as needed.
• To Bake: To bake preheat your oven to 400 F. Line a baking sheet with parchment paper, then place the patties 2-3 inches apart. Brush a thin layer of egg wash (beaten egg) on the tops and bake for 12-14 minutes or until the puff pastry if puffed and golden brown. You can skip the egg wash as well, the color just won't be as golden. Serve warm or at room temperature.

Notes

Variations:

While I love the combination of potatoes, carrots and peas, feel free to experiment with other vegetables. I have at time only used potatoes if I’m out of other vegetables. 

Keyword Bakery Style Patties, Puff Pastry, Veg Puff

Have you tried these delicious Veggie puffs?

I love it when you guys try my recipes and send me pictures or tag me in your creations over on Instagram! If you have tried this recipe please let me know how you liked it in the comments below!

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