Sweet Potato Masala Puff

Savory puff pastries filled with a sweet potato filling flavored with Indian spices.

Ingredients

2 medium sweet potatoes
2 tbsp oil
1 tsp jeera/ cumin seeds
2-4 green chilis (minced)
2 medium yellow onions (finely diced)
2 cloves garlic (minced/crushed)
1 inch ginger (grated)
1/4 tsp turmeric
1/4 cup green peas
1 tbsp dabeli masala
Salt to taste
A handful of finely chopped cilantro
2 Pepperidge Farm Puff Pastry Sheets.

Method

Cook Sweet Potatoes

1. Peel 2 medium sweet potatoes. Cook sweet potatoes with 4 cups of water at medium heat in an Instant Pot (for 2 min) or in a pressure cooker (for 1 whistle).
2. After you cook the sweet potatoes, drain the water. Mash well and keep aside.

Make Sweet Potato Filling

1. Heat 2 tbsp oil in a sauté pan at a medium flame.
2. Add 1 tsp jeera/ cumin seeds to the oil.
3. Once the cumin seeds start to brown, add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
4. Then, add 2-4 green chilis (minced) and add 2 medium yellow onions (finely diced). Sauté till translucent.
5. Add 1/4 tsp turmeric. Sauté till the raw smell of turmeric goes away.
6. Next, add 1/4 cup green peas. Cook covered for a few minutes.
7. Once the peas are cooked, add in the mashed sweet potatoes.
8. Before you mix in the sweet potatoes, sprinkle 1 tbsp dabeli masala on top. Then, mix well.
9. Add salt to taste. Take off flame and and sprinkle a handful of finely chopped cilantro on top. Keep aside.

Make the Masala Puffs

1. Let 1 box of Pepperidge Farm Puff Pastry Sheets (2 sheets) thaw at room temperature.
2. Divide each of the 2 puff pastry sheets into 6 even rectangles to get 12 rectangles total.
3. Add about 2 tbsp of the filling into the center of one rectangle and fold it over.
4. Dip your fingers in water and press along the edges so that two halves of the sheet stick together. Optional: Use a fork to press along the edges to add a nice pattern.
5. After you prepare all the puffs, brush a bit of oil on both sides of each puff.
6. Bake puffs at 400 ° F for 25 min and watch them inflate into delicious, crispy puffs! Enjoy hot with chutney and/or ketchup.