Appetizers

Potato Cheese Puffs

Posted by iavogoodmeal on

Sneha: A few weeks ago was Canadian Thanksgiving – which happens to coincide with Columbus Day here in the US. For the first time in I can’t even remember how long, my parents were in town visiting so it felt necessary to have something special for dinner. Amongst a spread of samosas, palak paneer, parathas and mango kulfi – we had these stuffed puff pastry as part of the appetizers and even my dad who is brutally honest in his feedback loved them! 

Store-bought puff pastry makes this appetizer a breeze to put together for your next party or even for upcoming holidays! The mixture can be made and refrigerated in advance so when you’re ready to assemble, fill cheese and mixture on one side of puff pastry and put another piece on top, seal the sides and egg wash, bake and done! 

Tips & Tricks

  • Kitchen King Masala is a spice blend you can find in most Indian stores, our go to brand is either MDH spices or Everest
  • You can get creative with the filling, we’ve seen fall themed version with sweet potato instead of regular potatoes; you can also try some sort of pumpkin or squash! 

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 6-8 puffs

Ingredients

  • 1 roll Pillsbury puff pastry
  • 1 potato boiled & mashed
  • 1/2 onion diced
  • 1 Serrano de-seeded diced 
  • 1/4 cup frozen mixed vegetables (optional)
  • Shredded cheese of choice – we used Cabot Pepperjack
  • Salt 
  • Turmeric
  • 1 tsp Kitchen King Masala (or garam masala if you don’t have Kitchen King)

Directions

  1. Pre-heat oven to 350F (check crescent roll directions, temperature might change based on brand)
  2. Sauté onions and serranos in a few tsp of oil and add seasoning to taste – we used about 1 tsp of Kitchen King
  3. Add frozen veggies and cook on medium heat covered till cooked ~5 min 
  4. Add mashed potatoes and stir to combine for an additional ~5 min 
  5. Open up the pastry sheet and cut into 6 equal pieces
  6. Add 1-2 tbsp of filling and top with shredded cheese to one side of each pastry sheet
  7. Cover with another piece of puff pastry and seal the edges with a fork
  8. Spread egg wash over each puff and make a criss cross cut on the top of each puff pastry
  9. Bake puffs for 12-15 min till brown