Indian Veg Puffs
Makes about 8-10 puffs
tbsp sunflower oil
1 onion, chopped
2 green chillies, chopped
1/4 tsp turmeric or 4 turmeric spice drops
1/2 tsp ground cumin
1/4 tsp salt
300g frozen mixed vegetables, defrosted, such as green beans, peas and carrots
100g potatoes, boiled and chopped
1/4 tsp garam masala
A pinch of freshly ground black pepper
Peeled and grated root ginger
A few washed and chopped coriander leaves
1 x 320g puff pastry sheet
2 tbsp milk, for glazing
For the Beetroot Ketchup:
2 small cooked beetroots, from a jar is fine
4 tbsp ketchup
1/4 tsp ground cumin
1 red tomato or 3-4 small cherry tomatoes, finely chopped
To make the filling, heat a saucepan on a medium heat and tip in the onion. Sauté for 4-5 minutes and then add the chillies and cook for a minute. Tip in the turmeric, cumin and salt and sauté for another minute until the mixture is well combined. Add the mixed vegetables and cook for a further couple of minutes. Add the potatoes and continue to cook the mixture for 3-4 minutes. Then tip in the garam masala and the black pepper and mix well. Stir in the root ginger and the coriander leaves and set aside.
Preheat the oven to 180C/350F/gas 4.
Take the pastry out of the fridge and remove from the box, approximately a couple of minutes before you are ready to use it as it will be easier to work with. Unroll the puff pastry sheet and cut in half lengthways.
Divide the filling in half and place down the centre of each length of pastry in a sausage shape. Tightly roll the pastry around the vegetable filling and brush the ends with the milk to seal the edges. Cut each sausage roll with a sharp knife into four even lengths and make three cuts across the top surface of each roll.
Repeat with the remaining ingredients to make another four sausage rolls. Place on a baking tray and brush with some more milk. Bake in the oven for 18 to 20 minutes until golden brown.
For the ketchup, chop the beetroots into very small pieces. Add the ketchup, cumin and the tomato and mix well. Serve with the Puffs.
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