Beets Puff Pastry Recipe
Beets Puff is a snack with crisp & flaky outer layer and mixed vegetables stuffing in the core. It is a quick and tasty way of a satisfying urge of something savory.
Ingredients
- 2 pastry rolls
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium size beets
- 1 teaspoon cumin seeds
- ½ teaspoon chili powder
- ¼ teaspoon Chaat Masala
- ½ teaspoon Garam Masala
- Salt taste
- 1 tablespoon oil
- ½ teaspoon ginger powder Or 1 teaspoon finely chopped ginger
- ½ teaspoon garlic powder or 1 teaspoon finely chopped garlic
Instructions
- Start with steaming the beets in a pressure cooker or instant pot.
- While that is going on, heat 2 teaspoons oil in a pan over medium flame. Add cumin seeds.
- When they turn golden brown, Add ginger and garlic powder and sauté for about a minute.
- Now, add the steamed and grated beets and peas, corn all the other spices listed in the ingredients.
- Stir well and sauté for another 3 minutes.
- Add cilantro and give it another stir. Switch off the heat and let it cool.
- Thaw the pastry sheets to room temperature and set the oven to preheat at 425 F (220 C)
- Cut the thawed pastries into rectangles or squares.
- Fill them with beets stuffing and press the corners with a fork.
- Place them on a baking tray with parchment paper and lightly brush with oil.
- Bake for 15-20 minutes.
- As the puffs turn brown, let them cool down (About 10-15 minutes).
- Beets puffs are ready to be served along with a refreshing cold Michelob ULTRA! Happy Fathers Day!