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25-Minute Baked Chickpea and Veggie Puffs

Jessica T. Brown
Flaky puff pastry triangles filled with a spiced blend of potatoes, carrots, and peas, offering a wholesome, fiber-rich, and protein-packed snack or meal, ready in just 25 minutes for easy everyday cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetiser, Light Meal, Snack
Cuisine Fusion, Vegetarian
Servings 8

Equipment

  • 1 nonstick skillet
  • 1 Chef’s Knife
  • 1 Baking sheet
  • 1 pastry brush
  • 1 Mixing Bowl

Ingredients
  

  • 2 tbsp oil
  • 1 yellow potato diced
  • 1 red onion peeled and diced
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 cups frozen carrots and peas
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2 sheets puff pastry
  • 3 tbsp parsley chopped
  • 1 egg or 3 tbsp almond milk for egg wash

Instructions
 

  • Thaw Puff Pastry: Remove puff pastry sheets from the freezer and allow them to thaw on the counter for about 45 minutes.
    This ensures the pastry is pliable and prevents cracking when folding.
  • Prepare Vegetables: Peel and dice the onion, garlic, ginger, and potato into small, uniform pieces.
    This ensures even cooking and a smooth texture in the vegetable filling.
  • Sauté Base Vegetables: Heat 2 tablespoons of oil in a nonstick skillet over medium heat.
    Add onion, garlic, and ginger, and sauté for 5 minutes until the mixture is fragrant and slightly golden, stirring frequently.
  • Cook Potatoes and Veggies: Add the diced potato to the skillet and cook for another 5 minutes until tender.
    Stir in the frozen carrots and peas along with cumin, coriander, turmeric, chili powder, salt, and pepper.
    Cook until the veggies are warmed through. Remove from heat and allow to cool slightly.
  • Prepare Puff Pastry Squares: Lightly flour your work surface and roll out the thawed puff pastry sheets.
    Cut each sheet into 4 equal squares for a total of 8 squares.
  • Assemble Veggie Puffs: Spoon a few tablespoons of the cooked vegetable filling onto one side of each pastry square.
    Fold the pastry over the filling to form a triangle and press the edges to seal.
    Brush the tops with egg wash or almond milk and cut a small slit on top for steam release.
  • Bake to Golden Perfection: Preheat the oven to 405°F (205°C).
    Place the assembled puffs on a baking sheet lined with parchment paper.
    Bake for 15 minutes, or until golden brown and puffed. Serve warm with mango chutney or sweet chili sauce.

Notes

  • Ensure puff pastry is fully thawed before rolling to prevent tearing.
  • Dice vegetables uniformly for even cooking and consistent texture.
  • Adjust spices according to taste; you can increase chili for extra heat.
  • Brush with egg wash for a golden, glossy finish, or use almond milk for a vegan option.
  • Serve immediately for maximum flakiness, though reheating is possible.