Potato & Pea Puff Pastry Recipe – Easy Indian Snacks

Last Updated on 2 months by Neha Deshmukh

Potato & Pea Puff Pastry Recipe – Easy Indian Snacks

Hello friends! If you’re anything like me, you love a good snack. And if that snack happens to be a delightful fusion of Indian flavors wrapped in flaky, golden puff pastry? Even better! I first made these Potato & Pea Puff Pastries when I was craving something comforting yet a little different, and they’ve been a hit ever since. They’re perfect for a quick afternoon treat, a party appetizer, or even a festive snack. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average pastries. We’re taking the heart of a classic Indian potato filling – aloo matar – and giving it a fun, portable makeover. They’re wonderfully savory, subtly spiced, and incredibly satisfying. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Seriously, anyone can pull these off!

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 2 Potatoes (boiled and cooked)
• 1 Carrot (chopped finely)
• 1 Onion (chopped finely)
• ½ cup Green Peas (frozen)
• ½ cup French cut beans
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander seeds (crushed)
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Lemon juice (optional)
• 2 Puff pastry sheets
• 1 Egg
• 2 tablespoons Water

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Garam Masala: This is the soul of Indian cooking! Don’t skimp on quality here. It’s a blend of warming spices that adds incredible depth.
• Fennel Seeds: These might seem unusual, but trust me. They add a lovely subtle sweetness and anise-like flavor that complements the potatoes and peas beautifully. My nani (grandmother) always used a pinch in her potato dishes!
• Puff Pastry: This is where we get a little Western influence. Using puff pastry is a fantastic shortcut and gives these snacks a wonderfully light and flaky texture. You can find it in the refrigerated section of most supermarkets.
• Potatoes: I prefer using Yukon Gold potatoes for their creamy texture, but any all-purpose potato will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the filling ready. Boil your potatoes until they’re fork-tender, then mash them up nicely. While those are cooking, finely chop your onions, carrots, and beans.
2. Heat the olive oil in a pan over medium heat. Add the cumin, fennel, and coriander seeds. Let them sizzle for a few seconds until they become fragrant – this is key to unlocking their flavors!
3. Add the chopped onions and cook until they turn translucent. Then, stir in the ginger-garlic paste and sauté for another 2 minutes until you can really smell that lovely aroma.
4. Now, add the carrots, turmeric powder, chili powder, garam masala, and salt. Cook for about 5-7 minutes, stirring occasionally, until the carrots start to soften.
5. Toss in the frozen green peas and beans. Cook for another 5 minutes, then add the mashed potatoes. Mix everything together well and cook for a final 5 minutes. Finish with a squeeze of lemon juice – it brightens everything up! Set the filling aside to cool slightly.
6. While the filling cools, let’s prep the pastry. Thaw your puff pastry sheets according to the package instructions. Preheat your oven to 400°F (200°C).
7. Lightly flour a clean surface and roll out the puff pastry sheets. Use a knife or pastry cutter to cut them into squares.
8. Place about 1 tablespoon of the potato filling in the center of each square.
9. Fold the pastry over to form a triangle or rectangle, and seal the edges tightly with a little water or a brush of egg wash. This prevents the filling from escaping!
10. Brush the tops of the pastries with beaten egg – this is what gives them that beautiful golden color.
11. Bake for 20-25 minutes, or until the pastries are golden brown and puffed up.

Expert Tips

• Don’t overfill the pastries! It’s better to have a little less filling than to have them burst open during baking.
• Make sure the pastry is well-sealed. Nobody wants a leaky pastry!
• For extra golden color, brush with egg wash twice during baking.

Variations

• Vegan Adaptation: Simply use a plant-based butter substitute in place of the egg wash. A little almond milk also works well!
• Gluten-Free Adaptation: Use gluten-free puff pastry sheets. They’re readily available in most supermarkets now.
• Spice Level Adjustment: Adjust the amount of chili powder to your liking. For a milder flavor, use ½ teaspoon. For a spicier kick, add up to 1 ½ teaspoons. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: These are fantastic for festivals like Holi or Diwali. They’re a great savory option alongside all the sweets.

Serving Suggestions

Serve these warm with your favorite chutney or dipping sauce. Tomato ketchup is a classic, but I also love them with mint-coriander chutney or a sweet tamarind chutney.

Storage Instructions

Leftover pastries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

FAQs

What type of potatoes work best for this recipe?

Yukon Gold potatoes are my go-to because of their creamy texture, but Russet or red potatoes will also work.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

Can I freeze the assembled pastries before baking?

Yes, you can! Place the assembled pastries on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What is the best way to prevent the puff pastry from becoming soggy?

Make sure the filling isn’t too wet. Also, brushing the pastry with egg wash helps create a barrier.

What chutneys or dips pair well with these pastries?

Tomato ketchup, mint-coriander chutney, sweet tamarind chutney, or even a simple yogurt dip are all delicious options!