Kerala style Vegetable Puffs

Initial Preparation:

1. Thaw the pastry sheets as directed in the package, for about 30-45 minutes.

Masala Preparation:

1. Heat oil in a pan, add in the cumin seeds and fry for few seconds.
2. Add in the chopped onion, ginger, garlic, green chilli, curry leaves and saute until onion turns light brown on medium heat.
3. Now lower the heat, add in the kashmiri chili powder, coriander powder, turmeric powder, pepper powder and garam masala.
4. Fry until the raw smell disappears, for about 1-2 minutes on low heat.
5. Add in the chopped carrot, potato, ½ - ¾ cup of water and salt.
6. Mix well, cover and cook for about 5-6 minutes or until everything is cooked well on low heat. Stir occasionally. Adjust water.
7. Once cooked, open the pan, add in the green peas, and cook until the water content evaporates completely. Adjust salt.
8. Remove from heat, add in the lemon juice, chopped coriander leaves, mix well and slightly mash the mixture. Set aside.

Puffs Preparation:

1. Preheat oven to 400°F.
2. Cut the pastry sheets into rectangular shaped pieces.
3. Place 1-2 tablespoons of the prepared masala on one side of a pastry piece. Fold it over and seal the edges using a fork.
4. Arrange the prepared puffs on a baking sheet lined with parchment paper. Repeat the process with rest of the pastry pieces.
5. Brush beaten egg or melted butter on top of the prepared puffs.
6. Bake for about 15 – 20 minutes or until the vegetable puffs turns golden brown on top.

Yield: Makes about 10-12 puffs.