Vegetable Puffs | How to make Homemade Puff Pastry from Scratch

Vegetable Puffs are sinful buttery pastry made with homemade puff pastry, stuffed with a vegetable filling. A homemade puff pastry makes a handy snack to be made quickly.

For the second day of Snacks, I have finally attempted what must have been on my To-do list for the longest time. I love Puffs! I have written about my addiction to it many times and have been planning on making it from scratch ever since I started blogging. This was supposed to be part of the Movie Snacks, somehow it never happened. I decided I should make it no matter what. I have always made note of how this is done differently or similar, every time I come across a recipe.

Trust me I wasn't led off because of the time nor the amount of butter used. After all, I knew I was going to feed this to the family and not that frequently as well. When I read Nalini making this, I was so tempted and checked out this recipe, which promises to be quick. The irony was, I ended up making this across two days. I might have as well tried the recipe one as well.

Kneading the dough

First spread with one part butter

 Homemade Puff Pastry Second part Butter Spread

 Homemade Puff Pastry Third Spread

Final rolling out after complete freezing.

Homemade Vegetable Puffs

Ingredients Needed

For Puff Pastry from Scratch

2 cups - All Purpose flour + extra for dusting
1+1/4 tsp - Salt
1 tsp Granulated Sugar
1/2 cup Water
1 tsp Lemon juice
150 gms Butter Unsalted

For the stuffing

3 nos Potato
1 medium Onion
1/2 cup Peas
3/4 tsp Red Chilli powder
A pinch Turmeric powder
1/2 tsp Garam Masala Powder
1/2 tsp Cumin Powder
1 tsp Green Chilies finely chopped
Salt to taste
1 tbsp Butter
Coriander Leaves
1 tsp Oil

How to make Homemade Vegetable Puff

How to make the Puff Pastry from Scratch

Mix the lemon juice with water and keep it aside.
In a bowl mix the all purpose flour, sugar, and salt. To this add the lemon water and knead it to a soft dough. Add about 1 1/2 tbs of butter and transfer to the counter and knead for 10 mins. Let it sit for 10 minutes.
Now take the dough, dust well, and roll it to a rectangular sheet of 10×20 inch with 1/8 inch thickness. Divide the butter into 3 equal portions and keep it aside.
Divide the sheet into an imaginary 3 portions. Apply a thin layer of one portion of butter to 2/3 portion (2 portions) on the rectangular sheet and sprinkle some flour.
Fold in the ungreased part first on the middle part. On this, fold the butter part. Cover it with a cloth or foil and refrigerate for 15 minutes. I froze for 5 -7 mins. After 15 minutes take out the chilled dough.
Again on a dusted counter, roll the dough to a rectangular sheet with a rolling pin and apply the second portion of butter to 2/3 of the sheet and fold it in the same way as the first time. Cover it with a cloth or foil and refrigerate for 10 minutes. Repeat the same process as above.
Now for the third rolling, dust again and roll the dough to a rectangular sheet-like before and reserve a tsp of butter and apply the butter to the whole sheet and fold it one above the other to a thin sheet as shown. Then finally apply the reserved butter and sprinkle some flour and fold it.
Refrigerate it for 10-15 minutes. The pastry is ready now.
While the pastry is resting make the stuffing.

For the stuffing

Microwave the potatoes. Heat a nonstick pan, saute onions, green chilies. Remove the green chilies, add the fresh peas, spice powders. Saute well.
Let it cool down.

For assembling

Now take the refrigerated pastry sheet and roll it to a rectangular sheet, if needed dust some flour. Cut it to the desired shape and keep a generous amount of stuffing.
Apply some water to the edges and seal it and arrange it on a lined baking tray. Brush it with some butter if you want. Preheat the oven at 215 C and bake it for 20 minutes or till a nice golden crust formed in the preheated oven 20 minutes. Remove it and brush it with butter.
Serve it warm with ketchup.

I kept this overnight in the fridge and baked it for nearly 50  mins. My oven temperature may not be up to the mark. So bake for 20 mins, increase by 10 mins till you get a crispy layer on top.

The dough can be frozen and stocked for 3 months.

This also goes for my Kids Delight event, hosted by Sandhya themed on Snacking all the way

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Homemade Vegetable Puffs

Vegetable Puffs are sinful buttery pastry made with homemade puff pastry, stuffed with a vegetable filling. Homemade puff pastry makes a handy snack to be made quickly.

Course Snacks

Cuisine Indian

Keyword Homemade Puffs

By Cook Method Oven

Occasion Evening Snack, Party, Picnic

By Diet Kid Friendly

Dish Type Baked Snacks

Author Srivalli

Ingredients

For Puff Pastry from Scratch

• 2 cups All purpose flour + extra for dusting
• 1 1/4 tsp Salt
• 1 tsp Granulated Sugar
• 1/2 cup Water
• 1 tsp Lemon juice
• 150 gms Butter Unsalted
• All purpose flour for dusting

For the stuffing

• 3 Potato
• 1 medium Onion
• 3/4 tsp Red Chilli powder
• 1/2 cup Peas
• A pinch Turmeric powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Cumin Powder
• 1 tsp Green Chilies finely chopped
• Salt to taste
• 1 tbsp Butter
• Coriander Leaves
• 1 tsp Cooking Oil

Instructions

How to make the Puff Pastry from Scratch

• Mix the lemon juice with water and keep it aside.
• In a bowl mix the all purpose flour, sugar and salt. To this add the lemon water and knead it to a soft dough. Add about 1 1/2 tbs of butter and transfer to the counter and knead for 10 mins. Let it sit for 10 minutes.
• Now take the dough, dust well and roll it to a rectangular sheet of 10×20 inch with 1/8 inch thickness. Divide the butter to 3 equal portions and keep it aside. Divide the sheet into an imaginary 3 portions. Apply a thin layer of one portion of butter to 2/3 portion (2 portions) on the rectangular sheet and sprinkle some flour.
• Fold in the ungreased part first on the middle part. On this, fold the butter part. Cover it with a cloth or foil and refrigerate for 15 minutes. I froze for 5 -7 mins. After 15 minutes take out the chilled dough.
• Again on a dusted counter, roll the dough to a rectangular sheet with a rolling pin and apply the second portion of butter to 2/3 of the sheet and fold it in the same way like the first time. Cover it with a cloth or foil and refrigerate for 10 minutes. Repeat the same process as above.
• Now for the third rolling, dust again and roll the dough to a rectangular sheet like before and reserve a tsp of butter and apply the butter to the whole sheet and fold it one above the other to a thin sheet as shown.Then finally apply the reserved butter and sprinkle some flour and fold it .Refrigerate it for 10-15 minutes.The pastry is ready now.
• While the pastry is resting make the stuffing.

For Stuffing

• Microwave the potatoes. Heat a nonstick pan, saute onions, green chilies. Remove the green chilies, add the fresh peas, spice powders. Saute well. Let it cool down.

For Assembling

• Now take the refrigerated pastry sheet and roll it to a rectangular sheet,if needed dust some flour. Cut it to a desired shape and keep a generous amount of stuffing.
• Apply some water to the edges and seal it and arrange it on a lined baking tray. Brush it with some butter if you want. Preheat the oven at 215 C and bake it for 20 minutes or till a nice golden crust formed in the preheated oven for 20 minutes. Remove it and brush it with butter.
• Serve it warm with ketchup

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