Bakery Style Veg Puff or veg patties or curry puffs are delicious bakery-style flaky puff pastry filled with slightly spiced vegetable filling. They can be enjoyed as a tea time snack or are a great party snack which is enjoyed by all ages.
These Bakery Style Veg Puffs are one of my favourite and one of the best treats we enjoyed as a snack on a few occasions from our local bakery. Takes me down the memory lane.
Pastry for Puff
Veg puff or Veg patties can be made using ready-made pastry sheets or one can make the pastry sheet at home. Making pastry sheets at home is completely doable and if you follow my recipe of Danish Pastry here, I have detailed out the steps on making the pastry sheets.
However, making the sheets every time is a time-consuming process so at times I simply bring the ready-made ones. When you are using the ready pastry sheets all it takes is to make the filling and bake the puffs. Generally, the baking time is 20 minutes, but it depends on different brands.
Filling for Veg Puff
I make a simple filling with vegetables available at home. However, I always prefer to use a small potato, carrot, and green peas. At times I add a few more as per the availability. This time I had spinach at hand and I added it in the puffs.
Different Fillings for Puff Pastry
One can add paneer along with the veggies or simply crumbled paneer if you like. Other veggies like sweet corn, mushrooms, peppers, and zucchini will also go well with these puffs. If you like a sweeter version, you can try it with apples and cinnamon or pear and cinnamon.
Puff Pastry Tartlets
One can make this puff pastry open style or like Tartlets. Where you do not fold or close the puff pastry. Somewhat like a pizza.
Making the Veggie Filling
I have used simple veggies in my puffs. I slightly sauteed the onion and garlic in oil. Then add carrots, potatoes and peas. To that, I add a combination of tomato puree and pasta sauce with some mixed herbs. Rest just cook the mixture until the veggies have a slight crunch. We do not want a mushy veggie mix. As they will also be cooked in the oven.
Next, you let the filling cool completely. You can even prepare this filling a day in advance or even freeze the filling and make it in bulk. In Fact, the quantity mentioned for the filling can be used for almost 24 puffs.
Size of Veg Puffs
I like to make my puffs a bit smaller in size as they are generally heavier on the tummy. So I do divide it into 8 and make rectangular shapes. If I have to make it big, I divide it into 6 and make triangular ones. One can make the shape and size as required.
If you make bigger size puff, it is better to prick on the top with a fork or to make a cut on the top, or else the puff at times breaks from uneven places.
Filling and Sealing of Puff
I add roughly around 1-1.5 tbsp of the filling in the centre and towards the upper side from where I will fold it. Then fold it and press the edges firmly with your finger. Be sure to seal it nicely or else you will end up having open puff’s where the filling will ooze out.
I also like to press it with a fork to give them a nice design on the edges. This even helps them to seal properly.
Can I make this ahead of time?
The puffs can be assembled in advance. Fill the puff, arrange it on a baking tray or a plate with some spacing. Sometimes it might stick. Cover with a muslin cloth and keep it in the fridge. Remove it from the fridge when it is time to bake.
Tips on working with Puffs
- It is best to work in a cold environment.
- If it is too warm or the pastry sheet is oozing out butter, the puffs will not puff well.
- When baking arrange the puff with enough gap in between them as they puff up while baking.
- If making large size puff it is best to prick on the top or give a slight cut on the top.
- If you have time to bake, keep the filled puffs in the fridge.
So here goes the recipe of Bakery Style Veg Puff or Curry Puff
Bakery Style Veg Puff | Curry Puff
- 1.5 Cups vegetables cut lengthwise -I have used Carrot, Potato, green peas and Spinach
- 1 small onion or ½ cup onion finely chopped -Optional
- 1 -2 garlic clove finely chopped -Optional
- 1 Cup tomato puree
- ½ Cup pasta sauce
- 1 teaspoon or to taste Paprika or Red Chili powder
- 1 teaspoon of oil
- 1 teaspoon mixed herbs -Optional
- Salt to taste
- 3 Puff Pastry Sheets -340 grams * 3
- 1 tablespoon of milk for brushing the pastry sheets
- Peel and cut the vegetables lengthwise.
- If using green peas, microwave it for 3-4 mins or boil them for 3-4 mins until tender. One can skip this step but the stuffing will take a little more time to cook.
- In a pan or a wok add oil.
- Once hot add onion and garlic.
- Saute until translucent. If not using onion and garlic proceed directly to the next step.
- Add potato and carrot.
- Add Green peas
- Now add the tomato puree and mix everything.
- Add red chili powder, mixed herbs and salt.
- Once they are tender, add the spinach and cook until spinach is incorporated into the mix.
- Let it cook until the vegetables are done but have a bite in it. Do not overcook the veggies.
- Let the mixture cool completely.
Making of Puffs
- Divide the pastry sheet in equal sizes or as desired.
- One can make a diamond shape, rectangle shape or any shape one likes.
- Add 1-1.5 tablespoon of the mixture according to the size of the puff you cut.
- Add the mixture in the center and slightly upwards.
- Now grab the upper edge and gently fold it. (Check the video)
- Seal along the edges with the help of your finger. (Check the video)
- One can even press it with a fork along the edges to give it a nice design/pattern.
- If making big size puffs, prick with a fork or give a slight cut on the top of the pastry.
- Arrange it on a baking tray with enough spacing in between.
- Brush the top with milk.
- Now, bake this in a preheated oven as mentioned in the instructions for the pastry sheet.
- Generally, it will be around 20 mins at 220 deg Celsius. It may vary. Check the instructions in your package.
- The top will be golden brown when done.
- Serve it hot with tomato ketchup.
- Standard US Size Cups Used Quantity of vegetable filling is for around 30 medium size puffs.
- One can reduce it to half or any leftovers can be freezed and used later.
- The puffs can be assembled in advance and kept in the fridge, until it’s time to bake
The recipe first appeared on Cook with Renu on 18th March 2015. Today I have updated the pics, content and added Recipe card.
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