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Tuesday, 28 June 2011


Ingredients
Pepperidge farm puff pastry-1 sheet
Onion large( thinly sliced)-1
Carrot( chopped)-1cup
Green peas-1cup
Tomato large( chopped)-1
Curry leaves-2 sprigs
Red chilli powder-1 1/2tsp( +/-)
Cumin powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Oil required.


Method
Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped carrots, green peas and tomatoes and cook until tomatoes are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place a spoonful of curried vegetable mixture in the center of pastry square. Slightly wet the sides of pastry square with water and fold the pastry sheet into half like a triangle. Press the sides of the pastry firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Vegetable puffs hot with tomato ketchup or mint chutney.

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