As promised in my last post, here I am with another puff pastry recipe. This time a savory one. As I said, these puff pastries are so easy to work with. One can make puff pastry dough at home but its a long process. I do intend to try making that and I hope I accomplish when I do that.
I remember, veggie puff pattice were a staple snack for us back in college. Everyday after the class, we (friends) would go to the college canteen and have these veggie pattice with tomato ketchup and drink coke and never would get bored of these pattice; not that we didn't have more options; but this is what we all loved to eat.
By the way, as you are reading this recipe, I am away in Cancun, Mexico vacationing and having a great time with my husband celebrating our 2nd wedding anniversary. :)
I had set the time and date for this post to publish and i will read all your lovely comments when I get back after 4 days.
Meanwhile from me to you --
Recipe for Veggie Puff Pattice (Click here for printable version)
1 puff pastry (half of 17.3 ounce package of frozen puff pastry package)
1 cup boiled, peeled and finely chopped potatoes
3/4 cup mix veggies boiled ( I used the frozen mix veggies)
1/4 cup crumbled paneer (cottage cheese)
2 green chillies (finely chopped)
1 tbsp coriander leaves (finely chopped)
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt and red chilli powder to taste
1 tbsp oil
1 tbsp melted butter
1. Defrost puff pastry per instructions on the package.
2. In a pan, heat oil. Add cumin seeds to hot oil and as it starts to change color, add the green chillies.Let it saute for 15-20 sec.
3. Then add all dry spices and let the spices cook in oil for 15-20 sec. Then add the potatoes, paneer and veggies. Mix it well and let it cook for 5-7 minutes until the spices are blended well. Take it off the gas, add coriander leaves,mix and let the mixture cool down.
4. Now, roll the pastry on a floured surface to 16x12 inch rectangle.
5. Using a sharp knife cut the pastry sheet into squares of atleast 2 x 2 inch if you want smaller but more pattice and bigger if you want bigger and less pattice.
6. Using a pastry brush, remove the excess flour of the pastry sheet.
7. Now spoon the mixture diagonally in every square. Brush water on the edges and seal the edges together in shape of a triangle (or any other shape you may like).
8. Place the prepared triangles on a greased baking tray and keep the baking tray in refrigerator for 20 minutes.
9. Pre-heat oven to 425 degrees F. Brush the pattice top with belted butter.Bake the pattice in the pre-heated oven for 12-14 minutes.
Serve warm with tomato ketchup. Yum! Yum! Yum!
Sending this to Champa's Bake Off Event and Lakshmi's Creative Chef Awards Contest.