Vegetable puffs

Vegetable puffs

Some days I get bored of eating things in a tortilla, with rice, in a sandwich, or over a salad. On these days, I dig through the freezer to see if somehow, anyhow, there is a package of puff pastries stashed in there. Usually there is, and usually it is a couple weeks (or months...) past its expiration date because it has been in there waiting for me while I eat rice, tortillas, bread, and leaves. I was initially going to eat this over rice (boring), but glad I opted for puffs instead.

Ingredients:

  • 2 sheets frozen puff pastry
  • 1 tbsp olive oil
  • 1 medium red onion, diced
  • 3 large cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1 cup frozen peas
  • 1 cup frozen spinach
  • 1 sweet potato, diced
  • 2 tsp tandoori masala
  • 1/2 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp ginger powder
  • Red pepper flakes
  • Salt

Prep:

Preheat the oven to 350F and remove the puff pastry from the freezer to thaw. Cut each sheet so that you can make 9 puffs out of each one. Heat oil in a skillet and sautee the onion first, then add the garlic. When the garlic is fragrant, add the tomatoes, peas, spinach, and sweet potatoes. Cook until the tomatoes and spinach release their water, then add the tandoori masala, turmeric, garam masala, ginger powder, red pepper flakes, and salt. Once the potatoes are cooked through, spoon a small amount of the veggie filling on a portion of the puff pastry. Brush the edges of the pastry with water and fold to make a pocket. Bake for 15-20 minutes until puff pastry is golden and flaky. Serve with a side of chutney or hot ketchup.

 vegetable puffs

vegetable puffs

 vegetable puffs

vegetable puffs

 Vegetable puffs

Vegetable puffs