As a kid, I was a huge fan of vegetable puff sold at Iyengar Bakery near Ashok Pillar and at KVR Bakery near Ashok Nagar mosque. Growing up we never had ovens at home and my mom never baked anything. I was the chubby, food loving kid who enjoyed baked goodies like cakes, cookies, tarts and puffs. I change the stuffing based on what I find at the farmer’s market. It could be a simple onions base with carrots or beets or butter squash. I flavor it with fennel seeds, garam masala and cilantro.
Place one square/rectangle of puff pastry on a chopping board or a plate. Gently spoon 1/2 tablespoon vegetable mixture in the centre and cover it with another puff pastry sheet. Dip your finger in water and seal the squares.
Using a fork, create a pattern on the sides. Set aside.
Make the rest of them.
Spray some oil or a small dollop of butter / ghee on top of the puffs. Make a small X slit on top.
Bake in the oven at 400F for 25-30 minutes. It depends on the heat of your oven. Keep it longer if needed. Check at 20 minutes and continue baking it until done.