Vegetable puffs remind me of India. Delicately spiced vegetables covered is little pockets of dough are the perfect accompaniment with a steaming cup of milky masala tea. And if it is snowing outside, it just makes you feel warm and thankful inside to be able to enjoy this treat. I normally use puff pastry sheets to make these puffs,but all I had at hand that particular evening was pillsbury grand flaky biscuits which are such an anomaly in my fridge, I could not bare to see them there anymore and had to use it. I didn’t have any potatoes either but had some paneer which I used. This is store bought paneer which is available in Indian stores but you can make your own too.
To make paneer
4 cups whole milk
4 tbsp of lemon juice
Boil the milk. When it is warm and starts bubbling, reduce the heat and pour in lemon juice 1 tbsp at a time till the milk curdles. When all the milk curdles and starts separating from the whey strain through a cheese cloth. Tie it in the cheesecloth and let it hang overnight. Then store it in the refrigerator overnight. When you bring it out you should be able to cut it into cubes.
For the filling
1 cup paneer cubed small
1/2 cup red onions chopped into small pieces
1 tomato chopped
1 green chilly chopped fine
1/2 tsp Turmeric
1/2 tsp chilly powder
1/2 tsp chaat masala/ dry mango powder
Sauté onions, chillies and tomatoes in a pan. Add the spices and paneer and sauté on high heat. Let the paneer cubes turn brown a little.
For the puffs
Pillsbury grand flaky biscuits or pepperidge farm pastry sheets
Milk a few tablespoons
Take each flaky biscuit and roll so it forms a bigger circle. Add a spoon of the filling , cover and seal. Brush with milk and bake in a 350 degree oven for about 12-15 mins.
If using pastry sheets, thaw them as per instructions on the package and cut the sheets into 9 squares. Roll each one for a little bit and add the stuffing. Bake as per package instructions.