Vegetable Puff Pastry

Ingredients: Puff Pastry Sheets (I like Pepperidge Farm one), Potatoes, Chik Peas, Salt, Cumin Powder, Coriander Powder, Red Chilly Powder, Garam Masala, Chat Masala

Method: First boil Potatoes and mesh them after peeling. Now add few boiled Chik Peas (I use processed CAN FOOD). Add all masalas as mentioned in Ingredients as per your taste. Keep it little bit more towards HOT side in taste for this potato and chik peas mixture as you will loose some masala taste when you actually make puffs. Take out frozen puff pastry sheets around half an hour before and keep it at room temparature for defrosting. Cut them into big rectangles and spread the mixture in half of the rectangle. Now roll the empty half of rectanlge over the other half and close the rectangle by pressing the edges of the pastry sheets. You can use little bit of water on the edges to make them stick to each other easily. Preheat over at 400 F for 10 minutes. Now place the puffs on one of the baking sheets and put them in over for 20 minutes. Keep an eye on the puffs as heating efficiency varies between different ovens. Once you feel it has puffed up enough then change oven setting to broil only for 1.5 minutes. Take out and serve with any kind of chuttney. I like green chilly and coriander chuttney with this. I will provide receipe for that one very soon.