1. Thaw frozen puff pastry sheets in the refrigerator for 3 to 4 hours. The pastry sheets become more pliable, easy to cut and work with.

2. Preheat the oven to 400°F.

3. Make the vegetable curry or stuffing for the veggie puffs.

4. Heat oil in a kadai. Add mustard seeds, urad dal, chana dal, and cumin seeds for seasoning.

5. When the mustard seeds splutter, add chopped onions, minced green chilies, grated ginger, and minced garlic. Sauté well until the onions turn translucent. Add turmeric powder, garam masala and salt to taste.

6. Add chopped red bell peppers and sauté for 2 to 3 minutes.

7. Add chopped tomatoes, baby carrots, and baby potatoes. Sauté well and add enough water to cook vegetables. Cover and cook on medium heat.

8. Add the green peas after the vegetables have cooked. Cook for an additional 3 to 4 minutes.

9. Turn off the stove and add the juice of ½ lime and mix well.

10. Lightly mash all the cooked vegetables so that the texture of the curry is similar to a vegetable stuffing.

11. Unwrap the 2 pastry sheets and cut into 12 rectangular pieces. 

12. Add a heaped Tablespoon of vegetable curry on one half of a rectangular piece of pastry sheet.

13. Use a bowl of clean water to moisten your finger tips. Fold the other half of the rectangular piece of puff pastry sheet over the vegetable curry so that it gets covered. Using moist finger tips, pinch edges together so that it makes an attractive pattern.

14. Repeat step 12 for all the remaining 11 pieces. Arrange on a baking sheet in 3 rows of 4 pieces.

15. Bake at 400°F for 20 to 25 minutes until the puffs turn a golden brown.

16. Serve the puffs while they are still warm, crispy and delicious.

Tips -

Frozen puff pastry sheets contain butter so minimize the amount of oil used while cooking the vegetable curry and baking to avoid greasy veggie puffs.

Makes a tasty vegetarian appetizer or delicious snack that can be enjoyed on a rainy day with hot South Indian filter coffee or masala tea.