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A close up of a plate of food and a cup of coffee, with Puff pastry
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5 from 2 votes

How To Make Vegetable Puff Pastry

Vegetable Puff is a snack with crisp & flaky outer layer and mixed vegetables stuffing in the core. It is a quick and tasty way of the satisfying urge of something savory. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Calories: 522kcal


  • 2 Pastry Rolls Pepperidge Farm, Frozen puff pastry
  • 1 Medium Size Onion
  • 2 Cups Chopped Green Beans
  • 2 Cups chopped potatoes
  • 1 large carrot chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon chili powder
  • ½ teaspoon Chaat Masala
  • ½ teaspoon Garam Masala
  • 2 tablespoon Oil Cooking oil
  • ½ teaspoon ginger powder Or1 teaspoon finely chopped ginger)
  • ½ teaspoon Garlic Powder Or1 teaspoon finely chopped garlic)


  •  Start by steaming the vegetables in a pressure cooker or pan.
  • While that is going on, heat 2 teaspoons oil in a pan over medium flame. Add cumin seeds.
    When they turn golden brown, add chopped onions and saute until the onions turn translucent.
  • Add ginger and garlic powder and saute for about a minute.
  • Now, add the steamed vegetables and all the other spices listed in the ingredients.
  • Stir well and saute for another 5 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 vegetables 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).


Calories: 522kcal | Carbohydrates: 4g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Calcium: 20mg | Iron: 1.6mg