ALOO PUFFS
 
Prep time
Cook time
Total time
 
These can be made big or small in size. You can cut the puff pastry in 5 squares to make bigger puffs or you could use a biscuit cutter to get smaller circles and stuff them to make bite sized potato puff appetizers
Author:
Recipe type: Appetizer, main, indian, vegetarian, breakfast
Cuisine: Indian
Serves: 5 big or 25 bite sized puffs
Ingredients
  • ½ Puff Pastry dough (you can use a box of frozen puff pastry dough as well)
  • Spicy Potato filling
For the spicy potato filling:
  • 3 potatoes, boiled, peeled and mashed
  • ½ big onion or 1 small onion
  • 1-2 tbsp oil,
  • 1.5 tsp cumin seeds
  • 2-3 green chillies, deseeded and finely chopped
  • 1 tbsp ginger-garlic paste
  • Handful of chopped cilantro
  • ½ cup peas
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp garam masala (1/4 tsp homemade since it is stronger)
  • Juice of half a lemon
  • pinch chaat masala (optional)
Instructions
  1. See the procedure for thawing and rolling the puff pastry dough here. Instead of 9 squares I cut the dough to make 5 bigger puffs. If using frozen, follow instructions for thawing on the box.
For the filling:
  1. Heat oil in a pan.
  2. Add the cumin seeds to the hot oil.
  3. Once the cumin seeds stop crackling, add the onions and fry till they turn translucent.
  4. Add the ginger-garlic paste. Sauté for a minute. Add the green chillies and sauté for a few seconds.
  5. Add the red chilli powder and turmeric. Mix.
  6. Mix in the potato and peas well.
  7. Add in the salt and the garam masala and fry for a minute or two.
  8. Add the lemon juice and the cilantro. And mix on heat for another minute. Mix in chaat masala if using.
  9. Turn off the heat and let the mixture cool completely before you spoon it on to the puff pastry.
  10. Preheat oven to 400 F.
  11. Spoon the filling on the pastry and seal the ends of the pastry (as explained here).
  12. Brush the tops of the closed pastry with an egg wash.
  13. Bake for 15 minutes at 400 F and then at 375 F for 15 minutes.
  14. Serve hot with mint chutney or ketchup.
If making bite sized appetizers
  1. Unfold the thawed puff pastry dough. Using a biscuit cutter, cut circles. Brush each circle with the egg wash and fill in the filling. Brush the tops with an egg wash Close and pinch the ends. Bake the same way as above, or till tops are brown.
To make ahead:
  1. Stuff the puffs and freeze them on the baking tray. Once frozen, you can put them in zip lock bags and when ready to bake just place the frozen unbaked puffs on a tray. Brush with egg wash and bake at the same temperature and times as above, or until tops are brown. These are great as breakfast!
Recipe by The Novice Housewife at https://novicehousewife.com/2011/01/11/aloo-puffs/