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🍽️ Crispy Vegetable Puff Pastry Pockets

300 kcal · 30 min · 4 servings

Crispy Vegetable Puff Pastry Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the sweet potatoes and wash them under running water.
  2. 2. Cut the sweet potatoes into small, even cubes.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Boil the sweet potato cubes for about 15 minutes until tender.
  5. 5. Peel the onions and garlic.
  6. 6. Dice the onions into small cubes.
  7. 7. Finely chop the garlic.
  8. 8. Heat some fat in a hot pan.
  9. 9. Sauté the onions and garlic until translucent.
  10. 10. Stir the curry powder into the onion mixture.
  11. 11. Remove the pan from the heat.
  12. 12. Season the mixture with salt and chili.
  13. 13. Let the onion mixture cool down briefly.
  14. 14. Mix the peas into the cooled onion mixture.
  15. 15. Drain the cooked sweet potatoes.
  16. 16. Let the sweet potatoes steam for a moment.
  17. 17. Mash the sweet potatoes lightly with a fork.
  18. 18. Leave some small chunks in the mixture.
  19. 19. Fold the onion-pea mixture into the sweet potatoes.
  20. 20. Taste the filling to adjust the seasoning.
  21. 21. Roll out the puff pastry to a thickness of 4 to 5 millimeters.
  22. 22. Cut out 12 to 16 circles with a diameter of about 12 centimeters.
  23. 23. Place 1 to 2 tablespoons of the vegetable filling in the center of each pastry circle.
  24. 24. Brush the edges of the pastry with a little water.
  25. 25. Fold the pastry into half-circles.
  26. 26. Press the edges firmly together to seal them.
  27. 27. Optionally, press patterns into the edges with a fork.
  28. 28. Heat oil in a deep fryer or a deep pot to about 180 degrees Celsius.
  29. 29. Fry the pockets in batches for around 5 minutes.
  30. 30. Remove the pockets from the oil when they are golden brown and crispy.
  31. 31. Let the finished pockets drain on kitchen paper.
  32. 32. Serve the pockets immediately.

Nutrition per serving