Homemade Spicy Green Peas & Spinach Pastry Puffs are incredibly easy to put together and make the perfect bite-sized fall party appetizer. A vegetarian crowd pleaser for sure!
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When my husband moved to the US some 18 years ago, he had a tough time finding good vegetarian food at restaurants. The concept of vegetarian food was still not that popular as it is today. Over the years, he has definitely witnessed the change in the food scene here. Now it is so much more easier to get something vegetarian or vegan when eating out. The food scene is constantly evolving and more and more eateries are embracing vegetarian and vegan food choices, which is a good thing. But 18 years ago, he had a tough time obtaining vegetarian food at restaurants, and ended up cooking at home a lot. Even when I moved to the US nearly 7 years ago, things were a bit different. I was coming from India where there is absolutely no dearth of vegetarian food at restaurants. It did take a bit of adjusting for me when I got here. I began to settle for things like taste, flavor or cuisine when dining out. Today, things have changed marginally – my palate has adapted to the new tastes here, but I’m still a bit of a picky eater :). My go-to cuisines when eating out are still either Thai, Italian, Chinese or Indian.
I understood early on that if I wanted to eat something delicious and suited to my palate, I needed to make it myself or ask my friends to make it for me. Thankfully we have a group of friends here who fulfill each other’s cravings ever once in a while. We have a friend who loves making Chaat and we request her to make it for us whenever someone is craving for it. Similarly, if someone is craving for something South Indian, I make it for them. Given that all of us are far away from our respective families, we have become a close-knit family here. We take turns to host parties and that is when I get an opportunity to try out various party recipes. I don’t like to order food from outside because I enjoy playing host and putting out a lip smacking spread for friends and family! Since we have friends over all the time, party snacks/appetizers/finger foods and bite-sized desserts are always in demand.
When Maille® reached out to collaborate with me, I decided to create a fun puff pastry snack with a hint of mustard flavor! I am not new to Maille® mustard. I have used it before to make Vegan Grilled Potatoes Cooked In Spicy Mustard Gravy (which was a great hit if I do say so in all modesty! :)). In fact I still use it to recreate this recipe for my friends when they ask for it. It is my de facto mustard brand now and is a constant in my refrigerator! I love the taste and the fact that it’s creamy – makes it so easy to use in gravies! Dijon Mustard gets its name from the town of Dijon, France. A long time ago, someone used the juice of unripe grapes to create the mustard paste (instead of vinegar). This lends the resulting mustard a bit of spicy tartness. Maille® products can truly transform simple recipes into delicious food experiences and cooking with them is exciting! Did you know that from Dijon Originale mustard to Cornichons, Maille® has a rich heritage starting in 1747?
Now, let’s talk about the recipe! These mustard flavored homemade Spicy Green Peas & Spinach Pastry Puffs, with Maille® Dijon Originale mustard as the star ingredient, are addictive and irresistible! If you are looking for a fun, easy and quick snack/appetizer, then do try this recipe Here is what you need to do. Soak frozen peas in warm water for 30 minutes. Drain and grind it coarsely without adding any water. Heat oil in a pan over medium heat. Temper some cumin seeds and then add minced garlic and ginger. Fry for a minute. Then add chopped onions and saute until they turn translucent. Next add the peas paste and fry over medium heat till all the moisture is evaporated and the raw smell disappears. Add chopped spinach, Maille® Dijon Originale Mustard (for the awesome mouth-watering taste), salt, turmeric powder, paprika, cumin powder and dried cilantro. Mix nicely and cook it for another few minutes. Turn off the heat and allow the filling to cool down completely. Meanwhile, roll each sheet of puff pastry on a floured work surface. Cut each sheet into 4 squares, and place on a parchment-lined baking sheet. Keep the sheets in the refrigerator for about 15 minutes. Remove and scoop some of the peas mixture and place it in the center of each sheet. Add grated cheese on top. Then fold the corners of pastry squares over the filling and toward the center, pinching the corners to seal. Brush each square with milk, and refrigerate for 15 minutes. Bake in an oven for 12 to 15 minutes, or until crisp and golden brown, checking bottoms of squares with a spatula to make sure they are browned. Let stand 5 minutes before serving. Serve with some chutney or ketchup. I’m going to recreate this recipe for my Thanksgiving party. It’s sure to brighten up an already festive mood!! Speaking of festive, with Thanksgiving just around the corner and Christmas coming up after – Maille® is adding more joy to your Holiday Season with this awesome giveaway!
Also, do check out this recipe – Green Peas Pulao if you are planning your holiday menu.
If you’ve tried this this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegetarian and vegan recipe and what I’m getting up to.
Puff pastry snacks are great for large groups plus one can get very creative with its usage. Here are some of my favorite appetizers made with puff pastry sheets –
Once again, do check out the awesome giveaway, you could win big!! Happy Holidays and stay cheerful!
- 1 cup frozen green peas
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 jalapeno, finely chopped
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 onion, finely chopped
- 1 cup chopped spinach
- 2 tbsp Maille® Dijon Originale Mustard
- 1 tsp paprika
- 1 tsp turmeric powder
- 1 tsp cumin powder
- salt as required
- 1 tbsp dried cilantro or parsley
- 2-3 tbsp gram flour/chickpea flour
- 1 frozen puff pastry sheet
- 1/2 cup grated cheese
- 1/3 cup milk
- Soak the frozen peas in warm water for 30 minutes. Drain the water and grind it coarsely without adding any more water.
- Heat oil in a pan over medium heat. Temper cumin seeds and then add chopped jalapeno, minced garlic and ginger. Fry them for a minute.
- Then add chopped onions and saute till they turn translucent.
- Next add the peas paste and fry over medium heat until all the moisture evaporates and the raw smell of the vegetables disappears.
- Add chopped spinach, Maille® Dijon Originale Mustard, salt, turmeric powder, paprika, cumin powder and dried cilantro. Mix nicely and cook it for another few minutes.
- At last, add gram flour/chickpea flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
- Meanwhile, roll each sheet of puff pastry on a floured work surface. Cut each sheet into 4 squares, and place on parchment-lined baking sheets. Refrigerate for 15 minutes.
- Scoop some of the stuffing and place it in the center of each sheet. Garnish with grated cheese.
- Then fold the corners of pastry squares over the filling and toward the center, pinching the corners to seal. Brush each square with milk, and refrigerate for 15 minutes.
- Bake the pastries for 12 to 15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned. Allow to cool for about 5 minutes before serving.
- Serve with some chutney or ketchup.