Description
Flaky, spicy pav bhaji puffs layered with extra sharp white cheddar cheese, lasun nu murchu (garlic pepper), minced onions and the best pav bhaji filling you’ll ever have!
Ingredients
Scale
- 1 package Pillsbury Puff pastry thaw beforehand
- 2–3 cups leftover pav bhaji
- ¼ cup onion minced
- ½ cup extra sharp white chedder cheese any cheese of choice
- ¼ cup lasun nu murchu chutney * see notes
- 1 egg egg wash beaten
Instructions
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Preheat oven to 400° F. Remove puff pastry from the package and cut eat sheet into 3 long columns, each column into thirds, leaving you with 3 square shapes.
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Spread the lasun nu murchu onto the puff pastry, and add a spoonful of the pav bhaji, followed by a spinkle of cheese and minced onion. Spread water along the all four outer edges of the square using your finger or pastry brush. Close the pastry by brining the top flap to the bottom and use a fork to seal the edges of the puff pastry.
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Using a sharp knife cut 2-3 slits on top of each puff pastry, allowing the hot steam to escape while baking. Repeat these steps until you have used all your filling.
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Place puff pastrys on a greased baking sheet, brush on the egg wash or spread a little of oil or ghee on top of each puff pastry. (optional) Place in the middle rack and bake for 15-18 mins until golden brown. Enjoy!
Notes
- Mix 3 tbsp of lasun nu murchu with 1 tbsp of oil and use this to spread on the puff pastry.
- Feel free to use half of the puff pastry sheets if you have less pav bhaji filling.
- You can add amul cheese as well, I just didn’t have any on hand.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Cuisine: Indian
Keywords: masalapuffs, pav bhaji, pav bhaji puffs, puff pastry