VEG PUFF PASTRY RECIPE BY SANJEEV KAPOOR RECIPES
HOW TO MAKE ALOO PUFF, RECIPE BY MASTERCHEF SANJEEV KAPOOR
Delicious tea time snack
Categories Snacks - and - Starters
Prep Time 30 minutes
Cook Time 40 minutes
Yield serve4
Number Of Ingredients 1
Steps:
- Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add onion, mix and sauté till translucent. Add carrots and mix well.
- Add ginger-garlic paste and mix. Add chilli powder, turmeric powder, garam masala powder, green peas and salt, mix well and cook for a minute.
- Add some water and stir. Add potatoes and salt, mix well and cook for 2-3 minutes.
- Add coriander leaves and chaat masala and mix well. Remove from heat and set aside.
- Preheat oven to 180º C. Grease a baking tray with some oil.
- Dust the worktop with some flour, place the dough on it and roll out into a sheet. Cut into 4 pieces.
- Brush the edges with some milk, place a generous portion of potato mixture on one end, bring the other edge over and press to seal.
HOW TO MAKE ALOO PUFF, RECIPE BY MASTERCHEF SANJEEV KAPOOR
Delicious tea time snack
Categories Snacks - and - Starters
Prep Time 30 minutes
Cook Time 40 minutes
Yield serve4
Number Of Ingredients 1
Steps:
- Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add onion, mix and sauté till translucent. Add carrots and mix well.
- Add ginger-garlic paste and mix. Add chilli powder, turmeric powder, garam masala powder, green peas and salt, mix well and cook for a minute.
- Add some water and stir. Add potatoes and salt, mix well and cook for 2-3 minutes.
- Add coriander leaves and chaat masala and mix well. Remove from heat and set aside.
- Preheat oven to 180º C. Grease a baking tray with some oil.
- Dust the worktop with some flour, place the dough on it and roll out into a sheet. Cut into 4 pieces.
- Brush the edges with some milk, place a generous portion of potato mixture on one end, bring the other edge over and press to seal.
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PUFF PASTRY VEGETABLE TART | JAMIE OLIVER VEG RECIPES
These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 555 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 555 calories per serving
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- Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
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- Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
- Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
- Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
- Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
- Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
- Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
- Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.
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