Vegetable Puff

Peel and dice 2 medium potatoes and 1 cup of mixed vegetables (carrots, peas, and green beans) into small, uniform pieces. Boil the potatoes and vegetables in salted water for 8-10 minutes until just tender, then drain and set aside.

Heat 2 tablespoons of oil in a pan over medium heat and add 1 teaspoon of cumin seeds, letting them splutter for 30 seconds. Add finely chopped onions and sauté until golden brown, about 4-5 minutes.

Add ginger-garlic paste, green chilies, and dry spices including turmeric, coriander powder, garam masala, and salt to the pan, stirring well to combine. Cook the spice mixture for 2 minutes until fragrant.

Add the boiled vegetables and potatoes to the spiced mixture, mashing lightly and folding everything together until evenly coated. Cook for 3-4 minutes, then remove from heat and allow the filling to cool completely.

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Roll out puff pastry sheets on a lightly floured surface and cut into equal rectangles approximately 10x12 cm in size.

Place a generous spoonful of the cooled vegetable filling onto one half of each pastry rectangle, leaving a 1 cm border around the edges. Fold the pastry over the filling, pressing and crimping the edges firmly with a fork to seal.

Brush the tops of the sealed puffs generously with beaten egg or milk to ensure a golden, glossy finish. Make a small slit on the top of each puff with a knife to allow steam to escape during baking.

Place the prepared puffs on the lined baking sheet and bake in the preheated oven for 20-25 minutes until the pastry is puffed, golden brown, and crisp. Remove from the oven and allow to cool for 5 minutes before serving.