Veg Puff

1. 1
   mix · ~20 min

   Make the rough puff dough.

   1.Add all-purpose flour and half of the salt to a large bowl.

   2.Rub in 30 g of the butter until the mixture looks crumbly.

   3.Add the ice-cold water and bring it together into a shaggy dough.

   4.Wrap and chill the dough for 15 minutes.

   TIPKeep the dough cold so the butter stays in small pieces and creates flaky layers.
2. 2
   rest · ~30 min

   Laminate the dough with butter.

   Roll the chilled dough into a rectangle. Spread the remaining cold butter in bits over two-thirds of the dough, fold like a letter, roll again, and repeat 3 times. Chill for 15 minutes between folds if the dough softens.

3. 3
   boil · ~12 min

   Cook the vegetables.

   1.Bring 700 ml water to a boil in a saucepan.

   2.Add potato and carrot and cook until just tender, 8 to 10 minutes.

   3.Add green peas for the last 2 minutes.

   4.Drain well and lightly mash the potato while keeping some texture.

   TIPDrain the vegetables well so the filling stays dry and the pastry bakes crisp.
4. 4
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and cook for a few seconds until fragrant.

   4.Add onion, green chili, and ginger.
5. 5
   saute · ~7 min

   Cook the filling.

   1.Sauté the onion mixture until soft and lightly golden, 4 to 5 minutes.

   2.Add turmeric powder, red chili powder, and garam masala.

   3.Add the boiled potato, carrot, and green peas and mix well.

   4.Stir in the remaining salt, coriander leaves, and lemon juice, then cook 2 minutes more.

   TIPThe filling should be moist but not wet. Cook off any extra moisture before cooling.
6. 6
   rest · ~10 min

   Cool the filling.

   Spread the vegetable filling on a plate and let it cool completely before shaping the puffs.

7. 7
   prep · ~15 min

   Roll and cut the pastry.

   1.Preheat the oven to 200°C.

   2.Roll the chilled dough into a large rectangle about 1/8 inch thick.

   3.Trim the edges and cut the pastry into 8 equal rectangles.

   4.Beat the egg in a small bowl for brushing.
8. 8
   assemble · ~10 min

   Shape the veg puffs.

   1.Place a portion of cooled filling on one half of each pastry rectangle.

   2.Brush the edges lightly with beaten egg.

   3.Fold over to cover the filling and press the edges to seal.

   4.Transfer to a baking tray and brush the tops with beaten egg.
9. 9
   bake · ~25 min

   Bake until puffed and golden.

   Bake the veg puffs for 22 to 25 minutes until deeply golden, crisp, and well risen. Rotate the tray once halfway through for even color.

10. 10
    serve

    Serve the veg puffs warm.

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