Vegetable puffs

It has always been my desire for long to learn to make bakery style puffs. I always thought it was complicated and troublesome, but here I am. I have finally achieved it :-)

The components...

Puff pastry (homemade)

For the vegetable filling (no oil)...

Carom seeds - a smidgeon

Onion, peeled and sliced small - 2

Green chili, minced - 1

Ginger, peeled and minced - 1/2 inch

Garlic, peeled and minced - 4 cloves

Potato, peeled and cubed - 2

Peas, frozen - 1/2 cup

Beans, ends trimmed and sliced small - 50g

Carrot, peeled and sliced small - 1

Cabbage, shredded - 1/2 cup

Salt - 1/4 tsp

Garam masala - 1 tsp

Coriander powder - 1 tsp

Water - 1/2 cup

The course of action...

For preparing the filling...

Heat a deep-bottomed steel cooking vessel and fling in carom seeds. Then add ginger, garlic, chili, onion and a splash of water. Toss around until the onions soften. Add salt, coriander powder, garam masala and a splash of water. Stir for a minute.

Add in potato, beans and 1/4 cup water. Cover the pan with a lid and cook for 5 minutes. Check if potato and beans have been cooked undeniably. Add in peas and a splash of water. Stir around for 2 minutes. Now add in carrot and cabbage. Mix to combine everything. Turn off heat after a few minutes. Once this has cooled down, refrigerate. Take out the vegetable filling only when the puff pastry dough is ready to be filled up.

Now we turn our attention to puff pastry.

Divide the refrigerated puff pastry into two halves. Wrap one half in baking paper or tin foil and refrigerate.

Dust flour on counter top or a long sheet of baking paper. Dust flour also on the roller. Place one half of the puff pastry on the dusted baking paper. Roll gently and evenly on all sides to form a rectangle. Initially the dough may be a little hard as it was just taken out of the fridge. Soon you only get a smooth rectangle of even thickness.

Trim the edges so that the layers are exposed. I used the edges to prepare palmiers.

Cut the pastry into four equal sized rectangles.

Use the back side of a spoon to gently create a slight depression on the half of these rectangles where you are going to put the vegetable filling. Add 2 teaspoons of the filling in these dips.