Potato and Veggies in a Puff Pastry Basket -Doled up to be eaten!

Sunday afternoons and late afternoons are well just that.. Lazy, indulgent, me-time craving and mostly is the time when I catch up on some reading if possible. Of late though, the only reading I seem to be catching up on is coordinating schedule calendars or even worse – to -do lists! Have you wondered ever as to how to-do lists emulate a certain Hero’s body part from Ramayana? Tale of Hanuman’s tail I say (pun really?) I often wonder if I have this secret capacity that is very very secret, so secret that even I do not know how and where it is hidden, this capacity of mine to add more than I take – Especially in the case of to-do lists, take one out add 5 in? How do you balance the equation? Seriously someday I am going to need a reminder for my reminders…

In any case, a high tea fare in the afternoon resulted in me racking my brains on something different. After all today’s meal was a super delish mixed veg tomato rice and raitha. A one pot meal to satisfy everyone’s taste buds and needs. Packed schedule and lunch and an errant dishwasher left me with very little time for innovation. A quick rummage into the freezer and the pantry yielded the staples , but then again lo behold.. I spied a lone pack of puff pastry sheets. Like a child pouncing on popsicles on a hot summer day, I gleefully pounced on this pack and my mind ran a quick myriad of variations on the menu possibilities each with different degrees of effort in it. Back to the point of Sunday afternoon, I needed to do some quick thinking and with very minimal effort this creation was for all to indulge !

 Here we go…..

For the Basket:

One pack Pepperidge Farm Puff pastry sheets – thawed and ready to be used. Please follow manufacturer’s instructions on these for use.

 For the Filling:

  • Onion: 1, chopped finely
  • Red Potatos : 2,chopped finely
  • Zucchini: 1,chopped finely(optional)
  • Frozen peas and carrot mix: 1/2 cup ,thawed and ready to use.
  • Mint: a few sprigs, chopped finely
  • Cilantro: a handful, chopped finely
  • Oil of choice: 2 tsp
  • Mustard seeds: 1/2 tsp
  • Kasuri methi: crushed, 1/2 tsp
  • Jeera: 1/2 tsp
  • Pav Bhaji masala: 1/2 tsp
  • Red chili powder : 1/2 tsp ( optional)
  • Garam masala : 1/2 tsp 

Prepwork :

  • Take out the Pepperidge farm puff pastry sheets and thaw according to instructions.
  • Pre heat the oven to 375 deg F and spray a 12 cup standard muffin pan with cooking spray.You will  need two of these for 2 sheets of puff pastry.

To make the filling :

  • Heat oil in a wok, add in the mustard seeds and jeera seeds. On sputtering of these, add in the chopped onions. Fry them till translucent , add in the chopped zucchini and stir for a min or two.
  • Add in the potatoes ( I microwaved these chopped potatoes for 5 min ro so, to hasten the cooking process) and thawed peas and carrots frozen mix.
  • Stir in gently and cover and cook for about 5 min.
  • Add in the Masalas , salt and stir so they are well mixed in the filling.
  • Add in the crushed kasuri methi and cilantro and mint in the final stage.
  • Toss gently and turn off the flame.

Method:

  • Spread out the sheet of puff pastry on a lightly floured surface and cut them in to strips of 2-3 inches. One sheet yielded 12 strips. This recipe yields about 24 of these baskets.
  • Place each cut strip of puff pastry sheet in the cup of muffin pan. Sort of molding it slightly to naturally hug the shape of the indention.
  • Scoop out a tsp or so filling and fill it in the cup. Repeat this process so you have distributed it amongst the 24 muffin cup baskets .
  • Bake it in the oven for about 20 min or so.
  • Once done, you should have light browning of the pastry sheets. Let it stand in the oven for a min and then remove it . Now you will notice the nice browning of the sheets.
  • Let these cool out for about 5 min or so.
  • Gently scoop out these baskets…
  • Serve them warm with a cup of ice-cold coffee …

Notes:

  • Don’t have 2 muffin pans? Just do it batches. Just make sure the other sheet is refrigerated until use.
  • Don’t have the patience to do it in batches? Then make 12 of these baskets and make pinwheels of another sheet..
  • Have left over chole? Try baking it in these cups. Just ensure the filling is not too runny.
  • Make it more different? Try it with paneer spiced up..
  • This is pretty much a blank canvas and waiting for your master touch!
Potato and Veggies in a Puff Pastry Basket -Doled up to be eaten!
Serves 12
Yummy, spicy, Finger food - Puff pastry baskets of potato and veg filling ! Perfect for entertaining!
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Prep Time
30 min
Cook Time
20 min
Total Time
55 min
Prep Time
30 min
Cook Time
20 min
Total Time
55 min
For the Basket
  1. One pack Pepperidge Farm Puff pastry sheets - thawed and ready to be used. Please follow manufacturer's instructions on these for use.
For the Filling
  1. Onion: 1, chopped finely
  2. Red Potatos : 2,chopped finely
  3. Zucchini: 1,chopped finely(optional)
  4. Frozen peas and carrot mix: 1/2 cup ,thawed and ready to use.
  5. Mint: a few sprigs, chopped finely
  6. Cilantro: a handful, chopped finely
  7. Oil of choice: 2 tsp
  8. Mustard seeds: 1/2 tsp
  9. Kasuri methi: crushed, 1/2 tsp
  10. Jeera: 1/2 tsp
  11. Pav Bhaji masala: 1/2 tsp
  12. Red chili powder : 1/2 tsp ( optional)
  13. Garam masala : 1/2 tsp
Prepwork
  1. Take out the Pepperidge farm puff pastry sheets and thaw according to instructions.
  2. Pre heat the oven to 375 deg F and spray a 12 cup standard muffin pan with cooking spray.ou will need two of these for 2 sheets of puff pastry.
To make the filling
  1. Heat oil in a wok, add in the mustard seeds and jeera seeds. On sputtering of these, add in the chopped onions. Fry them till translucent , add in the chopped zucchini and stir for a min or two.
  2. Add in the potatoes ( I microwaved these chopped potatoes for 5 min ro so, to hasten the cooking process) and thawed peas and carrots frozen mix.
  3. Stir in gently and cover and cook for about 5 min.
  4. Add in the Masalas , salt and stir so they are well mixed in the filling.
  5. Add in the crushed kasuri methi and cilantro and mint in the final stage.
  6. Toss gently and turn off the flame.
Method
  1. Spread out the sheet of puff pastry on a lightly floured surface and cut them in to strips of 2-3 inches.. One sheet yielded 12 strips. This recipe yields about 24 of these baskets.
  2. Place each cut strip of puff pastry sheet in the cup of muffin pan. Sort of molding it slightly to naturally hug the shape of the indention.
  3. Scoop out a tsp or so filling and fill it in the cup. Repeat this process so you have distributed it amongst the 24 muffin cup baskets .
  4. Bake it in the oven for about 20 min or so.
  5. Once done, you should have light browning of the pastry sheets. Let it stand in the oven for a min and then remove it . Now you will notice the nice browning of the sheets.
  6. Let these cool out for about 5 min or so.
  7. Gently scoop out these baskets…
  8. Serve them warm with a cup of ice- cold coffee …
Notes
  1. Don't have 2 muffin pans? Just do it batches. Just make sure the other sheet is refrigerated until use.
  2. Don't have the patience to do it in batches? Then make 12 of these baskets and make pinwheels of another sheet..
  3. Have left over chole? Try baking it in these cups. Just ensure the filling is not too runny.
  4. Make it more different? Try it with paneer spiced up..
  5. This is pretty much a blank canvas and waiting for your master touch!
VeggieRumblings http://www.veggierumblings.com/

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