Ingredients
Method
- 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.