Monday, 21 February 2011

Veggie Puff

Another one of my quick meal ideas especially made easy now with the availability of read to bake pastry rolls. These used to be sold in bakeries in my home town, Chennai in India, and were as such special occasion treats during my childhood. But I realized that this can be a healthy snack or part of a dinner/lunch meal with salad and mash or toast. These can be made and half baked and frozen in advance. Thus making dinner/lunch meals quick to put together after they are heated up in the oven.

Things you will need:
Mixed vegetables - 1/2 cup (carrots, beans, corn, potatoes, green peas, sweet peppers) chopped finely when applicable
Onions - ¼ cup chopped finely
Small Tomato – 1 chopped
Coriander powder - 1 tbsp
Freshly chopped coriander – 1 tsp
Ginger garlic paste - 1/4 tsp
Butter - 1 tbsp
Salt and black pepper - to taste
Ready to bake Pastry rolls

Heat oil and saute the onions until golden brown. Add the ginger-garlic paste, tomato, coriander powder and saute for an additional 30 secs. Add the veggies, salt and black pepper, cover the pot and cook until tender. Sprinkle water to cook if necessary. The mixture should be moist but not runny.
Spoon the filling into a square strip of rolled out puff pasty sheet leaving enough space on all sides for sealing.
Fold in the other end and seal off the sides to make a "packet". The puff pastry is usually sticky so you wouldn't need anything else to seal it up. But you can moisten with water if necessary and seal the edges. Brush the butter slightly on top of the “packet”.
Slightly butter a baking dish and lay the puffs for baking.
Bake in a preheated oven at 220 degree C (425 degree F) for 30 mins until the top is golden brown. 

If reheating heat at  220 degree C (425 degree F) for 10-12 mins from frozen.

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