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
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.
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.
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.
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.
Repeat until you have 12 puffs.
Bake in a 350-degree oven for 45-60 minutes on an ungreased baking sheet until they are crisp and lightly golden-brown.
Serve hot with some chutney or even ketchup.
Recipe by Holy Cow! at http://holycowvegan.net/2010/01/vegetable-puffs-with-homemade-puff.html