Flaky Vegetable Puffs Recipe
Get the kids involved in assembling the pastry puffs. Reward them with the flaky puffs with hidden vegetables served with tomato ketchup or home made mint yogurt sauce.
Ingredients
- 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
Instructions
- 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.