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Vegetable Puffs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is an all time favourite of mine. I based it on the idea of vegetable samosas. They taste delicious with a blob of natural yogurt on the side.

This recipe is an all time favourite of mine. I based it on the idea of vegetable samosas. They taste delicious with a blob of natural yogurt on the side.

Ingredients

Serves: 6-8

Metric Cups
  • 1 packet puff pastry (ready rolled, use full roll)
  • 100 grams carrots
  • 100 grams potatoes
  • 100 grams cauliflowers
  • 100 grams onions
  • 1 teaspoon mixed herbs
  • ½ juice of lime
  • salt (to taste)
  • black pepper (to taste)
  • egg yolk (or milk)
  • 1 packet puff pastry (ready rolled, use full roll)
  • 4 ounces carrots
  • 4 ounces potatoes
  • 4 ounces cauliflowers
  • 4 ounces onions
  • 1 teaspoon mixed herbs
  • ½ juice of lime
  • salt (to taste)
  • black pepper (to taste)
  • egg yolk (or milk)

Method

Vegetable Puffs is a community recipe submitted by sleepysheepy123x and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200 degrees celcius. Dice all the vegetables into little bits and start cooking them in a pan with some olive oil until soft.
  • Add the herbs, salt, pepper and lime and keep mixing until the aroma smells ready to be packed into the pastry.
  • When ready, cut the puff pastry into small squares, big enough to fit 2 dessertspoons of veg on.
  • When done, spoon 2 dessertspoons of veg into the middle of the pastry and fold one side of the pastry onto the other.
  • Now tighten the ends by pinching them with your fingers and secure with a cocktail stick at each end.
  • Get a clean paint or pastry brush and stroke egg or milk over the puffs to get a nice golden colour when cooked.
  • Now place on a greased baking tray and pop in the oven until golden brown. Serve with a dollop of natural yogurt.
  • Preheat the oven to 200 degrees celcius. Dice all the vegetables into little bits and start cooking them in a pan with some olive oil until soft.
  • Add the herbs, salt, pepper and lime and keep mixing until the aroma smells ready to be packed into the pastry.
  • When ready, cut the puff pastry into small squares, big enough to fit 2 dessertspoons of veg on.
  • When done, spoon 2 dessertspoons of veg into the middle of the pastry and fold one side of the pastry onto the other.
  • Now tighten the ends by pinching them with your fingers and secure with a cocktail stick at each end.
  • Get a clean paint or pastry brush and stroke egg or milk over the puffs to get a nice golden colour when cooked.
  • Now place on a greased baking tray and pop in the oven until golden brown. Serve with a dollop of natural yogurt.
  • Additional Information

    These pastries can be eaten anywhere. Whether it is to warm you up outside in the cold or to serve at a dinner party, they will still have exactly the same brilliance!

    These pastries can be eaten anywhere. Whether it is to warm you up outside in the cold or to serve at a dinner party, they will still have exactly the same brilliance!

    Tell us what you think