Veg puffs aka Baked Samosas

Hosting a tea party? Ran out of options for hot breakfast? Craving for a samosa but want to stay out of deep frying? Well here is the answer for all.If you make it once, will never stop making it. This snack is extremely popular with my family and friends. 

Ingredients: (makes 9 puffs)

Pepperidge farm Puff Pastry Sheets (from the frozen dessert section of a grocery store) – The box has 2 sheets,1 sheet makes 9 puffs

For the stuffing:

Oil – 2 tsp
Cumin: 1tsp
Garlic-4 cloves, finely chopped or crushed
Garam masala: 1tsp
Onions – 1/4 small, finely chopped
Potato – 1 boiled Russet potato. Mash it lightly or chop roughly.
Salt – to taste
Peas– 1/4 cup
Turmeric powder – 1/8 tsp
Thai Green Chili – 2, finely chopped

Method:

1. Take one sheet out of Puff Pastry box and thaw at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.

Stuffed puffs before baking

3. For the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add cumin, garlic, green chillies. Sauté for half a minute.
5. Add Onions and sauté till they turn translucent.
6. Add in turmeric, Potatoes and salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked. Add peas.
7. Finally add Garam Masala.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square. You should get 9 squares from 1 sheet.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil or parchment paper.
14. Place in the pre-heated oven at 400 degrees F for 7 minutes.
15. Take the puffs out of the oven, flip and again pace in the oven for 8 minutes. This will ensure uniform cooking on both sides.
16. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
17. Serve with cilantro chutney or ketchup.

The stuffing looks like this once done