Bakery style vegetable patties | Vegetable puffs | Spicy potato puff pastry

These Pakistani bakery style vegetable patties or vegetable puffs are a perfect tea time snack with a spicy potato and peas filling encased in crispy flaky puff pastry.

Today I am sharing a recipe for bakery style vegetable patties or vegetable puffs which are a popular snack in India and Pakistan. In Pakistan, they are commonly known as patties and in India they are called vegetable puffs or veg puffs for short. These vegetable patties / veg puffs are a perfect tea time snack with a spicy potato and peas filling encased in crispy flaky puff pastry. 

Growing up in Pakistan, patties from the corner bakery were some of my favourite snacks to eat. There were the round patties that were always filled with a chicken filling and a triangle version that was filled with vegetables. The flaky puff pastry would create quite a mess as I bit into it, but that didn’t stop me from eating it the moment I purchased it. It’s the vegetable patties that I have recreated in my recipe below - the filling that I have done is potatoes and peas but you can adjust it to whatever vegetables you prefer. The traditional shape for the vegetable patties / puffs is triangle but I went with a rectangle shape as it’s more convenient. To try out the chicken version of patties check out the recipe on my blog HERE. 

How to make vegetable patties or vegetable puffs:

1. Start off making the filling for the patties. Boil and mash potatoes, and then add onions, peas and spices. Mix it altogether and set aside. 
2. Thaw out the puff pastry rolling it out if needed. Puff pastry can be purchased from the supermarket or you can make your own. In case there’s no puff pastry available, frozen parathas can also be used as a substitute. Follow the instructions at the back of the packet for thawing and rolling out instructions.
3. Cut the puff pastry into rectangles, and put about a tablespoon of the filling in the middle. Fold over the puff pastry and seal closed. Use a fork to make it pretty. 
4. At this point the vegetable puff patties can be frozen. If not freezing, then just brush with egg wash and bake in the oven till golden brown. 
5. Serve hot with green chutney or tomato sauce. 

Some other snack recipes that you can try are:

1. Aloo Pakoras or Potato Fritters

2. Potato and Chicken Croquettes

3. Daal and Aloo Bun Kebab

4. Keema Samosa

5. Chicken Spread Sandwiches

6. Chicken Box Patties

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

To keep updated with recipes, stories and so much more follow me on Facebook and Instagram

Print

Bakery style vegetable patties | Vegetable puffs | Spicy potato puff pastry

These Pakistani bakery style vegetable patties or vegetable puffs are a perfect tea time snack with a spicy potato and peas filling encased in crispy flaky puff pastry.

Course Appetizer, Baking, Hi Tea, Tea

Cuisine Indian, Pakistani

Prep Time 30 minutes

Cook Time 25 minutes

Baking Time 30 minutes

Total Time 1 hour 25 minutes

Calories 150 kcal

Ingredients

• 3 medium potatoes boiled
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• 1 medium onion thinly chopped
• ½ teaspoon coriander powder
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric
• 4 tablespoons peas can be frozen
• 1 green chili sliced
• 4 tablespoons coriander leaves chopped
• Puff Pastry
• 1 egg

Instructions

To make vegetable patties / vegetable puffs

1. Wash, peel and boil the potatoes in salted water till tender.
2. Drain the water from the potatoes, and place them in a bowl.
3. Mash the potatoes and set aside.
4. In a small frying pan, heat oil and add cumin seeds.
5. Add the chopped onions, and saute for about 2 minutes till onions are soft and translucent.

6. Add coriander, red chili powder, turmeric powder and salt followed by the peas.

7. Cook for about 2 minutes till the peas are soft, and then take off the heat.
8. Let the mixture cool for a few minutes and then add to the potatoes.
9. Add the green chilies and the chopped coriander to the potatoes. Let the mixture cool completely before making the patties.

For Vegetable Patties Assembly:

1. Defrost puff pastry block or puff pastry sheets in the fridge, referring to the instructions at the back of the packet.
2. If using puff pastry block it will need to be rolled out into a rectangle or square. If using puff pastry sheets, they can be used as is without needing to be rolled. Sprinkle flour on the surface and on the top of the pastry sheet so it becomes easy to roll.
3. Grease a baking sheet with oil and keep aside, or line a baking sheet with parchment / baking paper.
4. Cut the puff pastry into rectangles and put a tablespoon of filling at the bottom. Fold over the puff pastry from the top, and seal from the edges. Crimp with a fork to make it look pretty.
5. Repeat with remaining patties. If you are baking right away then brush patties with lightly beaten egg, otherwise the chicken patties can be kept in the freezer.
6. Bake at 200 C for around 10 - 15 minutes or until patties turn light golden brown. Please note the temperature and timing of baking the puff pastry depends on the brand used so do check the instructions at the back of the packet. The brands available in Pakistan take about 30 minutes to bake, but brands abroad will take less time.

Recipe Notes

Freezing Instructions:

The vegetable patties can also be kept in the freezer. Line the prepared patties on a baking sheet ½ inch apart from one another and freeze for about an hour till they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.