Vegetable puff

Ingredients:

1 pac of Puff Pastry Sheet

3- Potatoes, boiled

1- Onion, chopped

3- Green Chilies, chopped

½ cup- Green Peas, cooked

1/2 tsp. Ginger-Garlic paste

¼ tsp. Turmeric Powder  

1/2 tsp. Red Chili powder

1 tsp. Garam masala powder

1 tsp. Coriander leaves chopped

1/2 tsp. Cumin seeds

1 tsp. Lemon juice

Salt to taste

Oil - as per requirement

Method:

1. Mash the potatoes with hand and keep them aside.

2. Heat oil in pan and allow cumin seeds to splutter.
3. Add onion, ginger-garlic paste, green chilies and salt and saute them.

4. Add all the masala powders and again saute for a few minutes.
5. Add mashed potatoes and green peas and mix well. Simmer for few more minutes. Switch off the gas
6. Add coriander leaves and lemon juice. Mix well and keep them aside. And now the filling is ready to use.
7. Thaw the pastry sheets and unfold. Cut the pastry sheets into square pieces.

8. Place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal.
9. Preheat the oven at 350°F and place the puffs in greased baking tray and bake them for about 20 minutes or till the crust turns golden brown in color.

10. Serve hot with tomato sauce or chutney.

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Chicken Puffs

Ingredients:
8- Puff pastry sheet
1- Egg white 1
200 gm- Chicken, bone less, minced
Salt to taste
1 medium- Onion, sliced
1 medium- Tomato, chopped
1 ½ tsp. Ginger-Garlic paste
3 tbsp. Coriander leaves, chopped
6-8 Curry leaves
¼ tsp. Turmeric powder
½ tsp. Chili powder
1 tsp. Coriander powder
½ tsp. Garam masala powder
½ tsp. Pepper powder
½ tsp. Lemon juice
3 tbsp. Oil

Method:
1. Thaw the pastry sheet as per packet instructions.

2. Prepare the filling by heating a pan with oil. Saute the sliced onion till lightly browned and the oil seeps out.

3. Add ginger garlic paste, saute till raw smell disappears.
4. Add the spices and mix on low flame.

5. Add the tomatoes, curry leaves, chopped coriander leaves.
6. Add the chicken, salt and 1/3 cup of water and let it cook for some time.

7. When the gravy thickens and then keeps stirring till the water content dries up, add in the lemon juice and put off flame.
8. Let the filling cool down.

9. In the meantime, preheat oven to 400 degrees F.

10. Place 2 tsp. filling  on each pastry, close them like a pouch ,rectangle, or triangular shape, seal the sides with water properly
11. Apply or brush egg white on top of each of them.
12. Place it in the oven and bake for 15 minutes. Remove from oven & cool on wire rack for 5 minutes before serving.

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Egg Puff

Ingredients:

4- Puff pastry sheets, thawed

2- Boiled Eggs, cut into half

1- Onion, chopped

½ tsp. Ginger Garlic paste

2- Green chilies, chopped

½ tsp. Aniseed powder

½ tsp. Garam masala

½ tsp. Red chili powder

2 tbsp. Oil

Salt to taste

Method:
For the stuffing:

1. Heat oil in the pan & add ginger-garlic paste, onion, green chilies, salt & fry well.

2. Add the chili powder, garam masala powder & aniseed powder.

3. Now add the boiled eggs & mix gently.

4. Switch off the flame & allow it to cool completely.

For the Puff:

1. Place the masala with 1/2 egg in the center of the sheet.

2. Now fold the corners of the sheet to cover the egg masala.

3. Preheat the oven to 350 degree Fahrenheit.

4. Place the puff pastries & bake it for 20 – 25 minutes or till the top layer becomes golden brown in color.

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