Indo Italian / Veg Spartichoke puff

We had some guests over for super bowl party last Sunday and I made some spinach artichoke dip, Raj khasta kachori at home. Thanks to my mil, we were able to pull off all these recipes made at home from scratch. She also made Undhiyu at home, if you know preparation takes longer than cooking it.  So, we had so much left over stuff and I had puff pastry sheets at home. So I planned to make veg puff and Spartichoke puff from left over dip and Veggies. Below are the recipe for both.

BeFunkypuff

Veggie puff:

4 Medium boiled potato

1 cup green peas

1/2 cup finely chopped green peppers

1/2 cup finely chopped onions

1/2 cup finely chopped tomatoes

1 cup cheese (any, I love blue cheese so used that)

cilantro to your taste

Salt to taste, chat masala, 1/2 tsp aamchur powder, 1/2 tbsp green chillies-garlic paste, red pepper, 1 tbsp garam masala

Spartichoke puff:

Spinach artichoke dip (for that you need)

2 Cup fresh spinach chopped

1 can artichoke hearts

1 tsp olives chopped

1 tsp onion powder

4 garlic cloves chopped finely

1/2 cup cream cheese

1 cup mozzarella

1/2 cup Parmesan cheese

1/2 Cup Blue cheese (optional)

1/2 cup mayonnaise ( I did not use this, as it has eggs in it but original recipe I followed had this ingredient).

Puff pastry sheets

 

Method:

  1. Thaw pastry sheets as per direction on the box. Then I made 9 pieces from 1 full pastry sheet. And roll out each piece little bigger to stuff more stuffing.
  2. For Veggie puff, mix together all the ingredients and stuff in square piece and fold it diagonally to make triangle shape puff.
  3. For Spartichoke, I had dip ready. But to make dip, you need to mix together all the ingredients and bake it on 350 F for 30 minutes. Then let the dip cool and freeze it for 15 minutes before using as puff stuffing.
  4. Preheat the over for 400 F and prepare all the puff with stuffing.
  5. Bake it for 20 minutes.
  6. For spartichoke puff, alternatively you can skip the step of baking and freezing the dip. And you can directly stuff the mixed ingredients and bake it for 30 minutes instead of 20.
  7. For last few pieces I tried to combine both the stuffing in one puff and I mixed together spinach artichoke dip with potato stuffing.  it was an Indo-Italian fusion puff (veg spartichoke). It tasted very well to my family’s taste-buds but might not work for everyone.

Photos from my kitchen to be updated soon as I forgot to take pictures this time in a hurry.

 

 

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One thought on “Indo Italian / Veg Spartichoke puff

  1. Pingback: Christmas In July – Paperless Post | Myinsideworldout

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