Indian Veggie Pockets

Filled with spiced potatoes and cauliflower, wrapped in flaky puff pastry, and baked to golden perfection. Serve with mint chutney for a flavorful vegetarian lunch or appetizer. Easy to make and packed with bold Indian spices!

Course Appetizers, Lunch, Sides

Cuisine Indian

Recipe Type Fall, Freezer-friendly, Pastries, Served Hot, Vegetables, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 906kcal

Author Angela G.

Equipment

samosa maker

Ingredients

1 ½ cups aloo gobi (Indian-spiced potatoes and cauliflower)
2 packages puff pastry
6 oz mint chutney

Instructions

Spoon prepared, heated aloo gobi onto ⅓ of the puff pastry sheet. Take another ⅓ and place on top.
Cut out 2 pockets using a pocket maker or simply using a knife,
Crimp edges with your fingers or a wet fork if you're not using a pocket maker.
Use remaining ⅓ sheet of puff pastry to stamp out 1 more pocket.
Repeat for the next package of puff pastry.
Bake at 350˚ for 15 minutes. Serve warm with a side of mint chutney for dipping.

Notes

You can use a pocket make or a samosa maker. Samosas are triangular in shape so you'll get smaller pockets and you'll have twice as many.

Nutrition