Vegetable Puffs With Homemade Puff Pastry Recipe

Vegetable Puffs recipe
Train journeys in India are the stuff of mystery, drama and good eats.Mystery because you may have waited an hour in line to get your reserved seat but when you’re actually in the train there’s no guarantee it’s going to be empty and waiting for you. And if you’re the kind that shirks from some yelling and threatening and asserting, rest assured you will be standing for however long it takes to make the journey.Drama because chances are the bathrooms are filthy, the taps will run dry by the time you are halfway into your journey, the window won’t close, and, if you fall asleep despite all this, you will be jolted awake at 3 in the morning by someone hoping to make a buck by wailing a plaintive song in your ear.

And good eats because everyone on the train has packed an endless supply of homemade treats that they often don’t mind sharing. If you are seated next to a Gujarati, you’d no doubt get to savor at least the aromas and usually the flavors of chickpea-flour-based treats like khandvi and dhokla. A Maharashtrian might pack kande pohe or sabudana khichdi (made with sago pearls). And a Tamilian would carry, in one of those multi-storeyed steel tiffin carriers, some tamarind rice, lemon rice, curd rice and maybe a few delicious white idlis with spicy green coconut chutney.

Each railway station the train pulls into is also a delightful punctuation of treats so unique, sometimes, I think, I’d look forward to traveling just so I could eat them.

I remember drinking tea early one morning in little earthen khullads at Bhopal station en route to Delhi. The khullads added their own salty flavor to the tea which took some getting used to, but wasn’t unpleasant at all. I remember wondering how anyone could eat deep-fried foods for breakfast, then nevertheless chomping down phapdas — long, deep-fried chickpea savories– at 7 a.m. on the way to Okha in Gujarat.

After Desi and I were married, we would travel at least once a year and sometimes twice to Madras in south India where his parents lived. The train journey to Madras from Bombay was a long one, stretching over 26 hours. But a great way to make the journey bearable was to line it start-to-end with food.

Soon after leaving Bombay, you could snack on batata wadas (deep-fried potato dumplings) in Karjat, or chikki (peanut brittle) in Lonavala. The next day, when you’d run out of your homemade food, you could buy some dosas for breakfast at Guntakal and tamarind rice or curd rice for lunch in Renigunta. Even the watery coffee sold by tiny boys carrying oversized kettles and yelling “kapi, kapi,” tasted amazing when you had the sliding landscape for company.

But it isn’t just the vendors weaving in and out of trains who supplied you with food. Most railway stations around the country, including Bombay’s commuter train stations like Victoria Terminus and Churchgate and all the stops along the length and breadth of the city’s railways, peddle their own treats at railway-run cafeterias.
Vegetable Puffs with homemade puff pastry recipe

When I worked for the Independent, a Bombay newspaper, our office in the Times of India building was across the street from the Victoria Terminus. Often, after putting the edition to bed, some of us who’d missed the last train home would find ourselves at the VT cafeteria that was open all night.

At that hour all the cafeteria offered, besides tea and coffee, was packaged foods like over-sweet, dense slices of Monginis cake, and donuts that looked or tasted nothing like, and were spelled on the large price board hanging on the wall as “do nots.”

Sometimes, if you were lucky, you might get a vegetable sandwich which was usually two slices of white bread slathered with a spicy green chutney and cradling thin slices cucumber and tomato, although chances were they were not very fresh. And. if you were really lucky, you might get a vegetable puff.

Vegetable puffs were, in fact, popular railway-station eats, although you could just as easily buy them at bakeries. These small, golden-brown packages filled with spicy vegetables and sometimes meats, were a delightful treat good for any time of day– or night.

Desi loves them, so when I decided to make some vegetable puffs this past weekend, I thought of buying puff pastry, as I usually do (the brands available in stores are usually vegan), but then I got a little adventurous and decided to do something I’d wanted to do ever since I saw Jacques show Julia how to hammer some butter and flour together into crispy deliciousness.

So I made puff pastry from scratch and although I am no Jacques Pepin, I must say it was quite amazing. In fact, I discovered it was easy as …well, puff pastry, although it did take some patience with all that rolling and folding and freezing and rolling and folding and freezing and so on. If you’re the kind that likes to get things done at a single stretch (the way I usually like to), you might be better off going with the store-bought kind.

Here it is, then, a recipe for my vegetable puffs and my vegan puff pastry. It was all quite delicious, but you don’t have to take my word for it– try it instead!

puff pastryHomemade Vegan Puff Pastry

 
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An easy-to-follow recipe for homemade vegan puff pastry
Author:
Cuisine: Vegan
Ingredients
  • 2 cups all-purpose flour
  • 2 sticks (1 ciup or 16 tbsp) vegan butter like Earth Balance + ¼ cup of all-purpose flour
  • 1 tsp salt
  • Water as needed
Instructions
  1. Place the two cold sticks of butter, straight out of the fridge, on a chopping board or the kitchen platform. Sprinkle the ¼ cup of all-purpose flour over it and, using a rolling pin or something heavy, beat the butter until it flattens out quite a bit but is still quite solid.
  2. Pat the edges of the butter to form a square. Place in a container and refrigerate for at least 30 minutes.
  3. In a bowl, place the 2 cups of flour, salt and, using enough water, knead into a smooth and pliable dough.
  4. Allow the dough to rest for a few minutes, then roll it out into a square large enough so you can wrap the square of butter in it.
  5. Once you have wrapped the butter, making sure it is well-sealed, then roll out the dough into a rectangle about 7 inches wide and 10 inches long. Do this preferably on a metal baking sheet so you have a cool surface and also so you can easily transfer the dough to the fridge. The rolling might take a little work because the dough can be resistant, but be patient.
  6. Now lift the edges of the rectangle along the long side and fold over one another so you have three layers. Place the sheet with the puff pastry in the fridge and let it stand for at least 15 minutes. Then remove and roll out again and fold again to make three more layers. Repeat four more times.
  7. After you've let the dough stand in the fridge for the last time, divide the puff pastry into two. Freeze half and use the rest for the vegetable puffs.
  8. How easy was that? Enjoy!

Vegetable Puffs
 
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Delicious, crispy vegetable puffs
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 12
Ingredients
  • ½ recipe vegan puff pastry
  • 3 medium potatoes, boiled and chopped into a medium dice
  • 1 cup frozen green peas
  • 2 green chillies, finely minced
  • 2 tsp canola oil
  • 1 tsp cumin seeds
  • A generous pinch of asafetida (hing)
  • ½ tsp turmeric
  • 1 tbsp grated ginger
  • ¼ cup chopped coriander leaves
  • Salt to taste
Instructions
  1. Heat the oil and add the cumin seeds and asafetida. When the cumin sputters and crackles, add the ginger, stir-fry for a few seconds, then add the turmeric. Stir quickly to mix, stir in the chillies, then add the potatoes.
  2. Saute, stirring frequently, for a few minutes until the potatoes are well-coated with the turmeric and oil. Add salt, mix in the coriander leaves, and set aside to cool.
  3. Roll out the puff pastry into a square of about 8 inches. Cut with a pizza cutter into six pieces by making one cut down the middle and then three cuts horizontally.
  4. Take one of the squares and roll separately into a slightly larger square. Place a couple of heaped teaspoons of the filling in the center, moisten two sides, and fold over the puff pastry in a triangle. Press down on the edges to ensure they are sealed.
  5. Repeat until you have 12 puffs.
  6. Bake in a 350-degree oven for 45-60 minutes on an ungreased baking sheet until they are crisp and lightly golden-brown.
  7. Serve hot with some chutney or even ketchup.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

38 thoughts on “Vegetable Puffs With Homemade Puff Pastry Recipe

  1. Permalink  ⋅ Reply

    Manasi

    January 24, 2010 at 8:10pm

    I always associate puff pastry with Monginis! I loved it and years later, discovered puff pastry sheets in the stores here and delight in making these.
    But unlike u, i don’t think i am adventurous to make it at home! The filling yes, the cover, umm.. i’ll pass ;)
    Hats off to u!

  2. Permalink  ⋅ Reply

    Cham

    January 24, 2010 at 8:39pm

    I only travelled once in train and it was after marriage! Your post made me like I travelled Mumbai to Chennai , now :)
    Puff pastry from scratch quiet daunting task for me :)

  3. Permalink  ⋅ Reply

    Indhu

    January 25, 2010 at 12:14am

    your description of the train journey and the food made me want to get on a train in India immediately :)
    even the watery kaapi tastes good.. like you said!
    homemade puff pastry! When I master aloo paratha, maybe I will give this a shot!

  4. Permalink  ⋅ Reply

    Preeti Kashyap

    January 25, 2010 at 12:19am

    wow…now that is quite an achievement vaishali! It is come out execellent and I am drooling right now!

  5. Permalink  ⋅ Reply

    Ranjani

    January 25, 2010 at 12:54am

    Loved the train journey write up, though making puff pastry from scratch sounds like a strenuous uphill climb-think I’ll stick with the frozen kind!

  6. Permalink  ⋅ Reply

    Gita

    January 25, 2010 at 2:36am

    wow…homemade puff pastry sounds awesome…love your vegan version…looks so good! We too used to make a lot of train trips from Hyderabad to Chennai…I loved the way you described people carrying foods for the trip…we too sometimes used to carry packed idlis and chutneys ;)

  7. Permalink  ⋅ Reply

    Pavithra

    January 25, 2010 at 3:02am

    Loved the train journey write up.. the puff pastry looks pacca perfect.. wish i could get one from you.

  8. Permalink  ⋅ Reply

    Anonymous

    January 25, 2010 at 5:02am

    Your description of Train Journey really reminds me of India, homemade food and also the veg cutlet etc served during Pune-Mumbai Journey :)

    You are really very patient and hardworking when it comes to bake pastry puffs, pie crust etc. Keep blogging :)

  9. Permalink  ⋅ Reply

    Ms.Chitchat

    January 25, 2010 at 8:39am

    Puff pastries are not that easy :):)Sure, takes an effort, but ur pics were too tempting and inviting that I have forced myself to make some. Write-up was wonderful, enjoyed every word of it.

    Chitchat

  10. Permalink  ⋅ Reply

    AMA's AnythingVegetarian

    January 25, 2010 at 3:44pm

    I always envy your writing style vaishali.You made the so considered monatonus train trip very interesting in ur write up.I should say you have patience at its best to try the puff pastry sheets.Love the puffs.Some day I will get the guts to make my own pastry sheets. :)

  11. Permalink  ⋅ Reply

    Parita

    January 25, 2010 at 5:42pm

    Your write up reminded of the time when we used to travel in train to my mom’s native place in gujarat, the journey was close to 24 hours and at every station the train halted we used to enjoy the delicious local delicacies :-)
    Veggie puffs look lovely and perfectly baked!

  12. Permalink  ⋅ Reply

    Mints!

    January 25, 2010 at 8:15pm

    Vaishali, I remembered my railway journeys while reading yours. I still get to do this when I go to India. Its very interesting to see what special foods every train station has to offer.

    and hats off to your creativity! I have seen the episode when Jacques Pepin showed how to make the pastry and amount of elbow grease is takes.

  13. Permalink  ⋅ Reply

    Jaya Wagle

    January 25, 2010 at 8:51pm

    Oh, those wonderful train journeys. When I was working in Mumbai, I travelled at least 3-4 times a year to Indore in an overnight train. Even now, when we go back, my son and I prefer the overnight train rides from Ahm to Indore. It is dirty but fun at the same time. And all the aromas of food, inside and outside are wonderful.
    Like everybody else, I have to say hats off to you to make the puff pastry sheets. I think I’ll stick to the store bought ones. :) You reawaken so many memories. Thank you,

  14. Permalink  ⋅ Reply

    Usha

    January 26, 2010 at 5:59pm

    I always use store bought pastry sheets too to make vegetable puffs at home. This looks awesome, and you make the process of making puff pastry at home sound simple, hope to try it sometime !

  15. Permalink  ⋅ Reply

    Stephanie

    January 26, 2010 at 11:29pm

    Wow, home made puff pastry…I have yet to be brave enough to try that. The filling sounds really tasty…I’ll have to make that for dinner one night this week!
    Peace, Stephanie

  16. Permalink  ⋅ Reply

    evolvingtastes

    January 27, 2010 at 4:47am

    Your description of the VT (now CST hmmm) station is so accurate! These pastries look beautiful. Tedious, but probably much healthier when made at home.

  17. Permalink  ⋅ Reply

    Kitchen Flavours

    January 27, 2010 at 1:13pm

    Totally agree with your train journey concept……Puff pastry from scratch is little tedious but by seeing those gorgeous and yummy veggie puffs….iam drooling….

  18. Permalink  ⋅ Reply

    zengirl

    January 27, 2010 at 4:36pm

    Valishali,

    I like the story about the train and tidbits as well. I have never made puff pastry at home, this gives me a reason to do it soon. Looks yummy as always.

  19. Permalink  ⋅ Reply

    Indranee

    January 28, 2010 at 3:46pm

    Hi Vaishali, how r u doing? Loved reading the post about traveling in train in India…so many aromas to entice you throughout the journey:)Loved the veg puffs!

  20. Permalink  ⋅ Reply

    Miri

    January 29, 2010 at 6:15am

    We travelled by train every year from Mumbai to Chennai and then on to Trichy – long long journeys and by second class – what fun – shared food, comics and games!

    I recently travelled from Delhi to Bhopal to go to the Satpura Forest Reserve and the train was delayed by 12 hours – unfortunately you no longer get all those exciting snacks which change from station to stattion – not even fruits like ber and cucumbers. Just the Lays and Haldiram rubbish :(

    Thankfully I had anticipated a delay and packed parathas, pickle and idli and molagaipodi – it tasted even better on the train! :)

    The puffs look amazingly tempting and how great that you made the dough from scratch!

  21. Permalink  ⋅ Reply

    Miri

    January 29, 2010 at 6:16am

    And btw, the loos are much much better now -but Southern railways scores over the North anyday!

  22. Permalink  ⋅ Reply

    Love is Green!

    January 31, 2010 at 8:20pm

    Hello Vaishali!
    I am sooo excited I found your blog today while searching for vegan dosa recipes. Vegan and Indian…food doesn’t get any better than this for me.

    I just photographed a wedding in Surat and we took the train back to Delhi for the reception two days later. An amazing experience.

    Cheers.

  23. Permalink  ⋅ Reply

    Prathibha

    February 2, 2010 at 7:51am

    I was in train for sometime reading ur write up dear…I like train journey’s but hubby avoids the journey by flight…those puffs look amazing n home made puff pastry,double awesome

  24. Permalink  ⋅ Reply

    Zo-Ya

    June 29, 2011 at 5:24am

    Hi Vaishali,
    Could you let me know where in Mumbai can I get ready made puff pastry sheets?

    Regards

  25. Permalink  ⋅ Reply

    Vaishali

    June 29, 2011 at 1:07pm

    Zo-Ya, I am not sure where you can find it in Bombay, but I’ll throw out that question to readers when I post the next edition of the “You Asked For It” series, in case any readers who live in Bombay have any pointers. One possibility is going to one of those Irani restaurants or bakeries that use puff pastry in their recipes, and see if they might be willing to sell you some. Just a thought.

  26. Permalink  ⋅ Reply

    SKumarUV

    January 14, 2012 at 3:57pm

    I recently asked my Sis-in-Law who is in New Jersey to bring me a packet of Puff Pastry sheets. She bought me a packet of Daily Delight Puff Pastry sheets all the way from the US. Imagine my surprise and hers when we found from the pack that these puff pastry sheets were made just a few kilometers away from my home in Cochin and exported to the US. Unfortunately, they do not market it here in India.

  27. Permalink  ⋅ Reply

    Hasita

    November 15, 2012 at 3:09am

    Vaishali I am so glad I stumbled across your blog. I have been vegetarian all my life and sometimes I wonder how nonvegetarian fare tastes. And here I have answers to all those questions! I’m going to keep following you..

  28. Permalink  ⋅ Reply

    MeenMolly

    February 1, 2013 at 3:20pm

    Hi Vaishali,

    Your recipe looks delish! I have one question though: can I fill the pastry shells and refrigerate this overnight, and bake them the next morning? Will it affect the texture or taste in anyway? I have a party of 12 for Brunch tomorrow!!
    MJ

    • Permalink  ⋅ Reply

      Vaishali Honawar

      February 1, 2013 at 4:14pm

      MeenMolly, you absolutely can refrigerate them overnight and bake the next morning.

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