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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


  • 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
  • 1/4 teaspoon turmeric
  • 4 tablespoons peas can be frozen
  • 1 green chili sliced
  • 4 tablespoons coriander leaves chopped
  • Puff Pastry
  • 1 egg


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.