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Vegetable Puffs
Recipes
Vegetable Puffs
32 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

  • 2 sheets frozen puff pastry
  • Parchment paper
  • 3 oz fresh portabella mushroom caps
  • 1-inch piece fresh ginger
  • 1 medium gold potato
  • 1 medium carrot
  • 3 cloves garlic
  • 1 medium yellow onion
  • ½ cup fresh cauliflower florets
  • 2 tablespoons fresh cilantro
  • 1 tablespoon ghee (clarified butter)
  • ½ cup frozen peas
  • 2 tablespoons ketchup
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • ½ teaspoon ground red pepper
  • All-purpose flour, for dusting
  • Mango Chutney, for serving

Steps

    1. Thaw pastry sheets. Preheat oven to 375°F. Line baking sheet with parchment paper. Remove and discard gills (dark brown layers) from mushroom caps. Peel ginger, potato, and carrot. Grate ginger (1 tablespoon) and garlic. Chop mushrooms, potato, carrot, onion, cauliflower, and cilantro finely.
    2. Melt ghee in large, nonstick sauté pan on medium. Add onions and cook 2–3 minutes until beginning to soften. Stir in garlic and ginger. Cook 1 more minute.
    3. Stir in mushrooms, potatoes, carrots, and cauliflower. Cook 6–8 minutes, stirring occasionally, until vegetables are tender and liquid has evaporated. Remove pan from heat and stir in cilantro, peas, ketchup, garam masala, salt, and red pepper. Let stand to cool 5 minutes.
    4. Dust work surface with flour. Roll out puff pastry sheets into 12- x 10-inch rectangles, then cut each into 4 equal rectangles (making 8 individual rectangles).
    5. Divide vegetable mixture in line down center of each pastry sheet. Dab 1 long end of pastry sheet with water. Roll dry long edge of pastry sheets over vegetable mixture to form logs, pressing against damp edge to seal. Cut each log into 4 equal pieces (32 individual rolls) and arrange seam-side down on baking sheet. Make a small cut on top of each roll.
    6. Bake 20–25 minutes until pastry is golden. Let stand to cool 10 minutes before serving with Mango Chutney.

Amount per 1⁄32 recipe serving: Calories 70, Total Fat 4g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 125mg, Total Carb 10g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 2%