Recipe ID: MRP4.9

Measure: 1X

Prep Time: 20 min(s)

Cook Time: 45 min(s)

Total Time: 65 min(s)

Yield: 16 serving(s) (based on the size of the pastry dough sheets)

Dish Type: Snacks

Level of Difficulty: Easy

Method: Stovetop | Oven

Description:

Crispy, crunchy, savory, all-in-one Mixed Vegetable Puff Pastry is a delightful light, flaky, buttery snack that will please your guests alike as an appetizer at dinner parties or as an offering on the brunch table. Pear Foods Garam Masala takes this buttery snack to divine savory levels that will be remembered long after the meal time is over.

Ingredients:

• Pear Oil Bloom Technique for Blooming Spices:
• 1 - 2 tbsp cooking oil (flavorless oil such as sunflower oil)
• 1/2 tsp Pear Foods Piquant Peppercorn Blend or black pepper powder
• 1/2 tbsp Pear Foods Garam Masala Blend
• 1/4 - 1/2 tsp red chili powder (use Kashmiri red chili powder or any chili spice of your choice | add to taste | optional)

• Make Puff Pastry Filling:
• 3 tbsp cooking oil (flavorless oil such as sunflower oil)
• 1/2 tsp cumin seeds
• 1/4 onion (diced)
• 2 garlic cloves (minced)
• 1 garlic-clove-sized ginger piece (minced)
• 1/8 tsp salt
• 1/2 carrot (diced or grated)
• 1/4 c green beans (diced)
• 1/2 c cauliflower (diced)
• 1/2 c peas
• 1/2 lb. mashed potatoes (potatoes peeled, steamed and mashed)
• Bloomed spices
• Salt (add to taste)
• 1 - 2 tsp lemon juice
• 2 tbsp cilantro leaves (finely cut)

• Make Mixed Vegetable Puff Pastry:
• 1.1 lb. box of puff pastry frozen pastry dough sheets (thaw as per package directions)
• Puff pastry filling
• 1/2 c milk
• 2 tbsp unsalted butter (melted)

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan. If food sticks to the bottom of the pan, reduce heat.
• When adding ingredients especially salt and chili spice to the cooking pot, always remember to add in incremental amounts, because it will get difficult if overdone.

• Pear Oil Bloom Technique:
• Set the cook top to medium heat. Place a small frying pan over the cook top and let it warm up.
• To the hot pan, add the recommended amount of oil and when the oil shimmers, it is hot. Turn the cook top heat to low.
• If you want to test the temperature of the oil, add a pinch of cumin seeds to the oil.
• If the cumin seeds crackle, the oil is at the right temperature. Add the Pear Foods Garam Masala, followed by Pear Foods Piquant Peppercorn Blend and red chili powder to the pan instantly and stir gently until a nice aroma arises (15 - 45 seconds). Transfer to another bowl and keep it aside to cool.

• Make Puff Pastry Filling:
• In a non-stick sauté pan, add oil. Keep the stove set to medium heat.
• When the oil begins to shimmer, add the cumin seeds. When the seeds crackle, add onion, garlic and ginger and sauté for a few minutes until the onions are well cooked. Add the carrot, beans, peas and potatoes and combine with the spices.
• Add the carrot and beans and cook them to half way done. Add 2 tbsp of water at a time to allow them to cook. Then add peas and cauliflower and cook them to a soft and tender consistency.
• Then add the bloomed spices and salt and stir to combine well. Add a few teaspoons of oil and/or water if the mixture is dry.
• Add the lemon juice and cilantro leaves and stir well to combine. Check for salt and spice heat.
• Allow the filling to cool completely. You can either make round balls of the filling or scoop filling using a cookie scoop to place on the puff pastry sheet.

• Make Mixed Vegetable Puff Pastry:
• Thaw the puff pastry dough sheet(s) as per the package directions.
• Preheat the oven to 400 degrees Fahrenheit.
• Put the pastry dough sheet on a wooden board or plastic board and gently spread it a little with the help of a pastry rolling pin.
• Cut the pastry dough into equal rectangle shaped portions. These rectangular sheets should be able to hold the scooped filling and form an oyster like cover around the filling.
• Place the filling on each rectangle sheet on one side. Apply milk with a food grade silicone brush to all of the edges of the rectangle.
• Drape the filling with the dough sheet and enclose the three open sides by pressing down gently with the fork.
• Place each of the filled puff pastry on a baking sheet covered with aluminum foil. Apply melted butter on top of all the puff pastries.
• Place the baking sheet in the preheated oven and set the cook time for 20 minutes.
• When the top of the puff pastries turns a golden-brown color, take the baking sheet out of the oven and allow them to cool.
• Serve the warm Mixed Vegetable Puff Pastry with your favorite condiment.

Variations:

• Try the Puff Pastry with fillings made from your choice of vegetables or protein.
• Make a vegan version by replacing milk with water in the recipe.

Notes: 

If you love this recipe, then try our other recipes.

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