Veg Puff Recipe-Veg Patties Recipe-How to make Puff Pastry

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Recipe Description

Veg Aloo Puff Pastry Recipe: Veg patties or puff pastry recipe is made with homemade puff pastry sheet from scratch. Bake puff pastry for your breakfast or snacks. This also includes easy puff pastry dough recipe from scratch with flaky pastry recipe ideas.Vegetable aloo puff pastries are made with all purpose flour, butter etc and filled with flavorful vegetables. These veggie puffs are delicious, crisp crust, flaky and soft from inside which makes a hearty hot pocket. Hot tea or coffee with perfectly flaky puffs is the definition of a lovely and wonderful evening snack. What could be better than the vegetable puffs with an extra delicious and healthy stuffing. Little bit of patience and then you are on a roll to savor the most delectable pastry puffs. Looking to try your hands on making homemade veg aloo puff pastry, here goes the recipe for that. Follow this recipe on how to make puff pastry at home.

Ingredients for Recipe

  • Ingredients for stuffing:
  • 40 grams small cubes of paneer (Indian cottage cheese)
  • 2 medium boiled potatoes
  • 30 grams chopped green beans
  • ¼ cup frozen peas
  • ¼ chopped bell pepper (capsicum)
  • 1 finely chopped carrot
  • 1 small finely chopped onion
  • 40 grams cilantro leaves
  • ½ small chopped beetroot
  • 1 inch chopped ginger
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • ½ tsp chaat masala
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 2 finely chopped green chilies
  • ¼ tsp black salt
  • 1 ½ tbsp oil
  • Salt to taste
  • Ingredients for dough:
  • 2 cups / 260 grams all purpose flour (maida)
  • 1/8 cup all purpose flour for dusting
  • 280 grams of unsalted butter
  • 120 ml cold water
  • ¼ tsp white vinegar
  • ¼ tsp salt

Recipe Method

Step 1

Prepare dough: In a mixing bowl sieve all purpose flour and ¼ tsp salt. Add white vinegar and mix well. Add 60 grams of unsalted butter and mash with your hand. Mix all the ingredients by rubbing between your palms. Now add cold water, little at a time to make medium dough. Sprinkle some all purpose flour on working surface and knead dough (stretch) for 7 minutes (without adding water). Transfer the dough in zip lock bag and refrigerate it for about 20 minutes.

Step 2

Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin (belan) and make a rectangular sheet (approx 12 inch wide & 14 inch long). Refrigerate it for 20 minutes.

Step 3

Take out dough from refrigerator. Lightly dust working surface with all purpose flour and roll dough into a sheet. Place butter sheet in the centre of the dough sheet and remove cling warp. Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet. Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all purpose flour and roll the sheet again. Try to roll as even as possible. Now brush off extra flour from the sheet using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off extra flour). Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes.

Step 4

Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet and roll it again. Brush off any extra all purpose flour using a brush. Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other. Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes. Repeat this step 3 more times.

Step 5

Prepare stuffing: Heat pan on medium heat and add cooking oil. In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies. Sauté for 30 seconds and add chopped onion. Again sauté everything until onion turns translucent. Now add finely chopped green beans, carrot and beetroot. Sauté for 2 minutes and add chopped green bell pepper. Stir for a minute. Add turmeric powder and stir well. Add frozen peas and cook for 45 seconds. Add garam masala, chaat masala and mix well. Add small cubes of paneer (Indian cottage cheese) and mix everything well. Add ¼ tsp of black salt and few pinches of regular salt as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes to small chunks and mix well. Turn off the stove and add chopped cilantro leaves. Mix everything well and stuffing is ready.

Step 6

Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again. Try to roll it as even as possible. Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle. Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.

Step 7

In a bowl, add 1 tsp all purpose flour and 1 tbsp water to make paste.

Step 8

Now take one of the nine pieces and apply all purpose paste on all the edges. Put 1 tbsp filling in the center. Lift top right corner and join it with left bottom corner. Seal it completely by pinching the edges together. (For more designs, refer the video)

Step 9

Take out a baking tray and put ready to bake puffs onto the tray. Bake it at 450F/230C for first 6 minutes. Then, bake it at 350F/175C for 14 minutes. Crispy, flaky and puffed up aloo patties are ready to serve.


Preparation Time: 2½ hours
Cook + Bake Time: 12 + 20 minutes
Serving: 9 pieces




Veg Puff Pastry Recipe

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