These flaky puffs are my family’s favourite. Cooked puffs keep in the refrigerator for 3-4 days, but nothing like freshly baked flaky vegetable puffs straight from the oven served with your favourite sauce. This recipe serves 4 but they are so delicious that they could easily be consumed by two hungry bods.
- ¼ of a butternut pumpkin
- ½ medium sized sweet potato
- 2 medium potatoes
- ½ a head of broccoli
- ½ cup of frozen peas
- 1 carrot
- 1 medium onion, chopped
- 3 tbsp chopped cashews
- 2 tbsp poppy seeds
- 2 tbsp vegetable Oil
- 1 teaspoons curry powder (or to taste)
- salt and pepper to taste
- 3 sheets frozen puff pastry
- Soy milk and olive oil wash
- olive oil spray
- Pre-heat oven to 180̊C.
- Cut vegetables into cubes and steam until tender.
- Saute onion in a non-stick pan or a wok until transparent.
- Add cashews, salt and pepper and curry powder to taste.
- Mix in cooked vegetables and mash then lightly.
- Allow the mixture to cool down then leave it covered for 30 minutes in the fridge.
- Lay out frozen puff pastry and allow to soften. Cut each sheet into four.
- Place one tablespoon of vegetable mixture on each quarter.
- Roll into a little tube, closing the ends by pressing down with a fork.
- Spray baking trays with oil spray or line the trays with baking paper and place rolls on trays.
- Stab the rolls with a fork a few times for good measure.
- Paint each roll with soy milk and olive oil wash. Sprinkle poppy seeds for a pretty look.
- Cook till golden brown and crispy, appx 30 minutes.
- Serve with your favourite sauce.
Other way to have them straight from the oven without too much effort is to freeze the unbaked puffs. When you want to enjoy them in a rush, just take out from the freezer and straight into the oven.
I love them with hot peri peri sauce, however sweet chilli, tomato and mint sauce go really well with it.
Tips: Use vegetables of your choice. Cauliflower, green beans and mushrooms also go very well in the veggie puffs.
Fresh herbs such as coriander and parsley enhance the flavour big time. Mix the chopped herbs in the mixture. But not to stress if you don’t have the herbs handy.