top of page

Vegetable Puffs - Tandoori Transcendence

Vegetable Puffs

  • 2 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, chilled and cubed

  • 1/2 cup cold water

  • 2 cups mixed vegetables (such as peas, mushrooms, and carrots), chopped into small pieces

  • 2 tbsp Tandoori Transcendence spice blend

  • 2 tbsp vegetable oil

  • Egg wash

  • Sesame seeds, for garnish

  1. In a large bowl, mix together flour and salt.

  2. Add cubed butter to the bowl and use a pastry cutter or fork to cut the butter into the flour mixture until the mixture resembles coarse sand.

  3. Gradually add cold water to the bowl and use a fork to mix until the dough comes together.

  4. Knead the dough on a floured surface for a few minutes, then wrap in plastic wrap and refrigerate for at least 30 minutes.

  5. Preheat oven to 400°F.

  6. In a skillet, heat vegetable oil over medium heat.

  7. Add mixed vegetables to the skillet and sauté until tender, about 5-7 minutes.

  8. Add Tandoori Transcendence spice blend to the skillet and stir to coat the vegetables.

  9. Season with salt to taste.

  10. On a floured surface, roll out the chilled dough to about 1/4 inch thickness.

  11. Cut the dough into any 3-inch shape that you like.

  12. Place a spoonful of the Tandoori spiced vegetables onto one-half of each piece of dough.

  13. Fold the other half of the dough circle over the vegetables to create a sealed puff. You can use a fork to crimp the edges if you like.

  14. Brush the tops of the pastry with egg wash and sprinkle with sesame seeds.

  15. Place the pastry on a baking sheet lined with parchment paper.

  16. Bake for 15-20 minutes, or until the pastry is golden brown and fully cooked.

  17. Serve hot as a snack or appetizer.

3 views0 comments
bottom of page