Beetroot Vegetarian Puffs
Beetroot Puffs with ready-to-use frozen puff pastry. Add desired veggies and pack them for picnics, lunch or outings during summer.
Equipment
- Oven
Ingredients
- 500 g puff pastry
- 1 egg (egg wash)
Filling
- 1 tbsp veg oil / ghee
- 1 small onion chopped
- 2 small potatoes
- ¼ cup water
- 2 cloves garlic chopped
- 1 small tomato
- ½ green bell pepper / red bell pepper
- 1 medium beetroot
- ½ tbsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- ⅛ cup green peas
- 1 tsp red chili powder (optional)
Instructions
Prepare the Filling
- In a pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and garlic. Sauté until the onions turn translucent.1 tbsp veg oil / ghee, 1 small onion, 2 small potatoes
- Add Vegetables: Add the diced beetroot and mixed vegetables to the pan. Sprinkle in the garam masala, salt, and pepper. Cook for a few minutes until the vegetables are well mixed and heated through. Remove from heat and let the mixture cool.2 cloves garlic, 1 small tomato, 1/2 green bell pepper / red bell pepper, 1 medium beetroot, Salt to taste, 1/8 cup green peas
Roll Out Puff Pastry
- On a lightly floured surface, roll out the thawed puff pastry. Cut it into squares (about 4 x 4 inches).1/2 tbsp coriander powder, 1 tsp garam masala powder, 1 tsp red chili powder (optional)
Fill the Pastry
- Preheat your oven to 400°F (200°C).
- Place a tablespoon of the vegetable filling in the center of each pastry square.
Seal the Puffs
- Fold the pastry over to form a triangle or a rectangle, and press the edges to seal. Optionally, you can use a fork to crimp the edges for an extra seal.
Apply Egg Wash
- If using, beat the egg. Brush the top of each puff with the egg wash. This will give them a golden finish.
Bake
- Place the filled puffs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed up.
Serve
- Allow to cool slightly, then serve warm.
Notes
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