Indian Veg Puffs

Indian Veg Puffs

This is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats.



Makes about 8-10 puffs

2 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 or 4 garam masala spice drops

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

4 tbsp milk, for glazing


To make the filling, heat a saucepan on a medium heat and tip in the onion. Sauté for 4-5 minutes and then add 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 couple of minutes. Add the potatoes and continue to cook the mixture for 3-4 minutes. Then tip in the garam masala or the turmeric and garam masala spice drops 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 10 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.

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