Mini Vegetable Puffs Recipes

VEGGIE PUFFS

Steps:

• Using a large saucepan, gently fry the onion in the oil for 5 minutes or until soft and translucent.
• Add the garlic and ginger and continue to fry for another minute while stirring.
• Tip in the potatoes and carrots, give it a stir, then add a splash of water and cover with a lid. Continue to cook the vegetables on a medium heat for 10 minutes, or until cooked.
• Stir in the peas, turmeric, chilli powder, garam masala and salt. Remove from the heat and set aside to cool.
• Preheat the oven to 200°C / 180°C fan / 390°F / gas mark 6.
• Dust a clean work surface with flour and roll out the puff pastry to 1cm (1/2in) thick.
• Cut the pastry into even squares.
• Divide the vegetable filling evenly between the squares. Be careful not to overfill them, so you might have some filling leftover, which can be enjoyed as a side dish to a later meal.
• Brush the edges with egg.
• Pick two diagonal corners of each pastry, then let one corner overlap the other. Pinch together so that they stay put. Repeat the process until all of them have been done.
• Brush the tops with the remaining egg wash, then place them on a greased baking sheet.
• Bake in the oven for 20 minutes.
• Place the pastries on a cooling rack.
• Serve warm as a snack or as part of a main meal with salad. Enjoy!

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

MINI VEGETABLE PUFFS

Steps:

• Preheat oven to 400F/200°C.
• Cut the thawed dough into 4 equal pieces.
• Roll each piece out to 5"/13 cm square.
• Place on dampened cookie sheet and score/cut a 3"/ 7 cm square inside.
• Brush lightly with beaten egg.
• Bake in oven for about 20 minutes, until the pastry is risen and golden brown.
• Meanwhile make the filling:.
• Cook the sweet potato in boiling water for about 15 minutes, until tender.
• Drain well and set aside.
• Blanch the asparagus for 10 minutes, until tender and drain and set aside.
• Remove the puff pastry from the oven. Carefully cut out the inner square with a sharp knife; lift off and set aside.
• Melt the butter, add the leek and the sliced mushrooms and sauté for 2-3 minutes.
• Add the lime juice, thyme and mustard powder; season well with salt and pepper.
• Stir in sweet potatoes and asparagus.
• Spoon the mixture into the shells; top with the reserved lids and serve immediately.

MINI VEGGIE POT PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
• Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
• Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
• Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
• Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
• Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
• Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
• Enjoy!

VEGETABLE PUFFS

Steps:

• Keep the pastry sheet at room temperature for 30 minutes.
• Heat oil in a pan.
• Add mustard seeds and ginger paste and fry.
• Add all the vegetables and fry.
• Add the masala powder.
• Cook without adding water.
• Add salt and lemon juice once the vegetables are done.
• Add corriander leaves.
• Slightly roll the pastry sheet.
• Cut it into the desired size rectangles.
• Keep the mixture in the middle.
• Seal the front with a little water.
• Bake at 350 degrees Fahrenhit until the outer layer is golden brown.
• Serve hot!

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

VEGETABLES IN PUFF PASTRY

Steps:

• Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside. , In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture.