Pav Bhaji Patties
Veggie burger meets sloppy joe meets hand pie - Take your basic pav bhaji (a desi veggie sloppy joe) to the next level by making these hand pies using frozen puff pastry. Great for snacks, entertaining or eating on the go and you get all your veggies in!
Servings: 16 individual pies
Ingredients
- 2 large potatoes, boiled (feel free to switch the up the root veggies as you like - cauliflower or turnip will work great too)
- 2 large carrots, boiled
- 1 small green pepper, boiled
- 1/2 cup frozen green peas
- 1 tbsp cooking oil (I use avocado or canola)
- 3 tbsp butter, divided
- 1 tsp cumin seeds
- 2 medium onions, diced
- 2 inch ginger, minced
- 7 cloves garlic, minced
- 2 green chillies
- 3 large tomatoes, diced
- 1/3 cup tomato puree
- 1 1/4 tsp salt, divided
- 1 1/4 cup water, divided
- 1/2 tsp red chilli powder (adjust to desired spice level)
- 2 tsp kasuri methi (dried fenugreek leaves)
- 3 tbsp fresh cilantro leaves, chopped
- 1/2 medium lemon, juiced
Pav Bhaji Masala
- 1 tbsp amchoor (dried mango powder)
- 1 tbsp coriander powder
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 tsp red chilli flakes
- pinch ground cardamom
- pinch ground cloves
- pinch ground cinnamon
For Hand Pies
- 2 packs frozen puff pastry sheets (approx 450g ea.)
- 1 large egg, beaten
Instructions
Make the Pav Bhaji
- Bring a large pot of water to a boil and add the roughly chopped potato, carrot and green pepper. Bring to a boil and allow to cook until fork tender. Meanwhile prep the remaining ingredients. Once the veggies are cooked, drain and set aside.
- In a large wok, on medium heat, add 1 tbsp butter, 1 tbsp oil and allow the butter to melt and get foamy. Add the cumin seeds and cook for 1-2 minutes until they start to sizzle.
- Add the chopped onions and mix well. Stir fry for 10-15 minutes till the onions start turning golden brown and tender. Add minced ginger, garlic and green chillies. Cook for 1 minute until fragrant.
- Add the chopped tomatoes and mix well. Cook for 2-3 minutes to allow the tomatoes to start to soften. Add 1/3 cup tomato puree, 1/4 cup water and 1/4 tsp salt. Cover and let cook for 6-7 minutes to allow the tomatoes to soften completely.
- Add the pav bhaji masala, red chilli powder and 1 tsp salt. Mix well.
- Add 2 tsp kasuri methi and mix again.
- Stir in the boiled veggies and mix. Use a potato masher or a hand blender. Mash the veggies until they are completely mixed with the masala and no longer in large chunks. If you prefer a smoother pav masala, feel free to blend to a pure consistency. I like it a bit chunky so I used a hand masher.
- Add the remaining 1 cup of water and stir to combine. Cover the pot and set heat to low. Simmer for 15 minutes.
- Uncover, add 2 tbsp butter, chopped cilanto and lemon juice to taste. Mix well, cook for 2 more minute and then remove from the heat.
- You can serve this pav with some toasted dinner rolls veggie burger style, or allow it to cool and move on to making the hand pies (patties).
Make the Patties
- Preheat oven to 400F (204C).
- Allow the pav bhaji mixture to cool to room temperature and defrost the puff pastry sheet.
- Roll out one puff pastry sheet and cut into approx. 4in (10cm) squares. Spread 1-2 tbsp of the pav bhaji mixture on one end of the square, leaving a bit of space at the sides. Gently roll into a log shape, or fold into a triangle. Make any shape you like as long as you seal the ends all the way around by pinching them closed.
- Place on a parchment lined baking sheet and repeat with remaining puff pastry squares making sure the pies have an inch of space in between.
- Brush with 1 beaten egg on top and use a toothpick or fork to pierce a hole on top.
- Bake in 400F oven for 20-25 minutes until the tops are golden brown and firm. You may need to broil for the last 1-2 minutes to get them golden brown.
- Allow to cool for 5-10 minutes before serving. Or freeze for future quick meals.
Notes
This should make you enough pav bhaji masala to fill two packages of puff pasty and then have leftovers afterward. Or just turn half into patties, freeze for later and eat half as pav bhaji - spread on some dinner rolls or on warm naan!