Here is a simple crunchy savory Beetroot Veg Puffs made extra easy with ready-to-use frozen puff pastry.
They can always be made with left-over beets or any veggies that you would like to add into your puff filling. One can even pack these for lunch as take-away for picnics, outings or when going for a trek.
Preparation time: 10 minutes
Cooking time: 20 minutes + 25 minutes baking
Appliance required: Oven
Puff Pastry – 1 pack ready-to-use, thaw it as per instructions on package (*see notes)
Egg – 1, whisk with fork (used as egg wash)
All-purpose flour, only if necessary
Ghee/Veg oil – 1 tbsp
Onions – 1 small, finely chopped
Potatoes – 2 small-sized, peeled & cut into 1.5 cm cubes
Tomato – 1 small, finely chopped
Green/Red bell pepper – half, finely chopped
Beetroot – half, peeled & finely grated
Coriander powder – 1/2 tbsp
Garam masala – 1 tsp
salt to taste
Green peas – 1/8 cup frozen (optional)
Red Chili powder as per spice level (optional)
For veg filling:
1. Peel and Chop the onion and the potatoes. Heat a pan with ghee or veg oil, fry the onions till translucent, add potatoes sprinkle some salt. Fry for 1-2 minutes, add 1/4 cup water.
Cover and cook on medium-low until potatoes are soft by piercing it with fork. We do not want the gravy to be runny so make sure not to add too much water.
Meantime, while the potatoes cook prepare the rest of the ingredients.
2. Add chopped garlic and tomatoes. Fry for a minute then add green peppers and grated beetroot, salt. You can now add peas .
Fry for 2-3 minutes.
3. Mix the spices such as garam masala and coriander powder. We prefer non-spicy so haven’t added any chili powder.
Cook for another 3-4 minutes, check for salt. Turn off heat and set aside while you get the puff pastry ready.
Puff Pastry: Please follow this link on the type of pastry I used >> Click here
4. I used the whole pack of 500 g puff pastry. If it is sticky, powder the work surface and the pastry with All-purpose flour. Flatten the pastry using a roller pin to get a rectangular shape, it doesn’t matter if its thick. Cut out the uneven edges. I divided this into 4 equal parts.
Meantime, pre-heat the oven to 200 degrees Celsius.
5. Deciding on how you want to fold it, fill one side of each pastry with the veg mixture leaving some gap on the edge to seal it.
Once you are done with filling brush the edges with egg wash by painting with egg mixture using a brush. Fold them and press to seal, you can also use a fork.
Roll the left over pastry, fill it, brush the egg wash and bring the edges together to seal it.
6. Place the puffs on a rectangular tray that is lined with baking paper. Brush them again with egg wash on the top. Place it on the center of oven or if using a convection oven on the lower rack.
Bake 20 – 25 minutes or until they have turned golden brown on the top.
They look super delicious with a lovely golden color on top.
*The puff pastry is usually stored in the freezer. The package that I used says it needs to be kept outside for 10 minutes before flattening it in order to make it easier to handle. I had almost forgotten that I had kept the pastry out on the kitchen counter for too long for about 45 minutes and when I opened, it was slightly sticky and less manageable. I used flour while flattening it making it more easier to roll. So make sure to read the package instructions before using it.
*Go for second round of baking for left over pastry puffs.
*if your wondering what to do with left over unpeeled beets, wrap it in cling wrap to store and use it next time to prepare beetroot rice 😀 👌