Quick and easy Indian potato peas puff pastry recipe made with butter puff pastry and spicy peas, potato and red onion filling.
So, I am kind of back to normal after 3 days of severe back and shoulder pain. But I am not still able to spend too much time in the kitchen. As it was a weekend so I want to make something special but really quick. I am not exactly a big fan of spicy food, but my husband is. That is why it’s always a perfect time to make something spicy on weekend or whenever he is at home for the lunch time. We had a brunch yesterday so I was looking to make something light. These potato peas puff pastries were quite suitable for us.
Potato puff pastry is very famous in India and is easily available at local bakery shops over there. As it’s baked so many people prefer to eat potato puff pastry over samosas. Potato puff pastry is not exactly a healthy snacks option because of the butter and flour in the pastry dough. But it’s still healthier than many Indian fried snacks. It is very easy to make puff pastry dough; but in order to save time you can always use store bought puff pastry sheets.
I have used store-bought butter puff pastry sheets but you can always use homemade puff pastry sheets for this recipe. This potato peas puff pastry is a great savory option for brunch, potluck or even party snack. You can easily make it ahead and reheat just before serving. If you are not a big fan of spicy Indian food then you can also use simple leftover mashed potatoes for this recipe.
Special Ingredients that you will need for this recipe:
Heat oil in a medium size pan. Add the cumin seeds to the hot oil.
Once the cumin seeds start crackling, add the onions and fry till they turn translucent. Add the ginger-garlic paste to the pan. Sauté for a minute.
Add the coriander powder, red chili powder and mix well.
Add mashed potatoes to the pan and stir well, now add frozen peas to the pan, mix and cook covered for 2 minutes.
Add salt, carom seeds, and the garam masala, simmer for 1 minute.
Add pomegranate seeds powder or dry mango powder and mix well.
Turn off the heat and let the mixture cool completely.
Preheat your oven to 400°F.
Line two baking sheets with parchment paper or grease with nonstick cooking spray and keep aside.
Cut the pastry sheet into eight equal triangles.
Spoon the filling on the pastry and seal the ends of the pastry with water and then press the ends with a fork.Transfer the prepared pastries to the baking sheet and keep in the refrigerator for 10-15 minutes. (You can also freeze the prepared pastries now and can bake later just before serving).
Prepare the vegan egg wash by mixing almond milk, molasses and water.
Brush the tops of the pastries with vegan egg wash
Make 3 fine cuts on the top of pastries with a sharp knife.
Reduce the temperature of the oven to 375°F and bake the pastries for 20-25 minutes at 375°F or until cooked and tops become golden brown.
Serve hot your favorite dipping sauce or tomato ketchup.