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a hand picking up on Spicy Green Peas & Spinach Pastry Puff from the tray
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5 from 2 votes

Homemade Spicy Green Peas & Spinach Pastry Puffs

Homemade Spicy Green Peas and Spinach Pastry Puffs are incredibly easy to put together and make the perfect bite-sized fall party appetizer. A vegetarian crowd pleaser for sure!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 9 pieces
Calories 228.63kcal

Ingredients

Stuffing

  • 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

Pastry Sheets

  • 1 frozen puff pastry sheet

Assembly

  • 1/2 cup grated cheese
  • 1/3 cup milk

Instructions

  • 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.
  • Then add Maille® Dijon Originale Mustard (for the awesome mouth-watering taste), salt, turmeric powder, paprika, cumin powder, chickpea flour, and dried cilantro. Mix nicely and cook it for another few minutes.
  • Turn off the heat and allow the filling to cool down completely. Transfer to a bowl.
  • 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 at 350 degrees F, 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.

Notes

  • Can also use fresh green peas. But you will have to boil it first till they soften. 
  • Soak the frozen green peas in water to make it soft. It will then be easy to grind.
  • Fry the peas till all the moisture evaporates and the raw smell disappears.
  • You can substitute green peas with shelled edamame.
  • You can substitute spinach with any greens you have at hand. 
  • Cool down the filling before you add them to the puff pastry sheets.
  • Thaw the puff pastry sheets before using them. But use it at the right time, i.e when the pastry is pliable enough to be rolled and shaped but isn’t so warm that the dough is too limp to shape or the butter starts melting.
  • You can use any cheese (vegan or dairy) in this recipe.
  • Feel free to shape them as you want. It is very customizable. 
  • They don't take long to cook. Keep checking the bottoms of squares with a spatula to make sure they are browned.
  • Make only what will be eaten and make it as close to serving as possible. Puff pastry loses its lovely crispiness after a few hours.
 

Nutrition

Calories: 228.63kcal | Carbohydrates: 19.26g | Protein: 5.78g | Fat: 14.56g | Saturated Fat: 4.37g | Cholesterol: 7.5mg | Sodium: 156.35mg | Potassium: 164.82mg | Fiber: 2.01g | Sugar: 2.5g | Vitamin A: 652.58IU | Vitamin C: 11.94mg | Calcium: 80.39mg | Iron: 1.78mg