Vegetable Puffs, as demonstrated by Vah Chef
Yield: 32 Vegetable Puffs (approximately 4-x2-inch rectangular shape)
2 packages puff pastry sheets, thawed
1 (16-ounce) bag frozen mixed vegetables
1 1/4 pound red or yellow potatoes
2 teaspoons oil
1 jalapeño pepper, seeded, then finely minced (or red chili powder to taste)
2 teaspoons Chaat Masala (Indian seasoning blend)
2 teaspoons coriander powder
2 teaspoons cumin seed
2 teaspoons garlic paste
2 teaspoons ginger paste
2 pinches turmeric powder
1 bunch coriander leaves and fine stems, finely chopped
1 lemon juiced
Salt to taste
Cook frozen mixed vegetables and potatoes in separate saucepans until tender.
Drain vegetables and set aside.
Drain potatoes, then peel and cut into 1/2-inch cubes; set aside.
Meanwhile, in a large skillet, heat the oil over medium-high heat.
Sauté the minced jalapeño just until tender.
Stir in all of the spices, seeds and pastes; continue cooking for 2 minutes.
Stir in the cooked vegetables, cubed and peeled cooked potatoes, coriander and lemon juice until well mixed.
Add salt to taste.
Preheat the oven to 450ºF.
Line two large baking sheets with parchment paper; set aside.
While the vegetables cool, on a generously floured, clean work surface, roll the first puff pastry sheet into a rectangle approximately 16-x 8-inches.
Cut the rectangle in half lengthwise, then crosswise in fourths, forming eight 4-inch pastry squares.
To form a Vegetable Puff:
*Spoon cooled filling onto one half of each small pastry square, leaving approximately a 1/2-inch border.
*With a dampened fingertip, lightly apply water to border on the half of the pastry square on which the filling was placed.
*Fold the remaining half of the pastry square over the filling, aligning the edges; press firmly to seal.
*Place the sealed vegetable puff on a large baking sheet.
*Repeat with the remaining seven pastry squares.
Continue rolling out the remaining three pastry sheets and forming vegetable puffs as directed above; you will have thirty-two puffs in all.
Refrigerate puffs for at least 5 minutes before baking.
Position the baking sheets in the oven, equal distance from the top and bottom of the oven and from each other.
Bake the vegetable puffs for approximately 6 minutes; quickly exchange pan positions, then continue baking for another 6 minutes, or until puffed and golden brown.
Serve vegetable puffs hot or cool completely, then refrigerate in an airtight container to be reheated in the oven as needed.
Source: Sanjay Thumma (VahChef) www.vahrehvah.com; recipe written and posted by LuAnn for KRT (I found the directions offered on the website quite sketchy, so have described the steps in greater detail).