Indian Puff Pastry Pockets: A Perfect Fusion Snack
If you're a fan of the rich, smoky tandoori flavour and the flakiness of puff pastry, then this recipe is a match made in heaven! Indian Puff Pastry Pockets are a delightful fusion of two culinary worlds — the vibrant and aromatic spices of Indian cuisine combined with the buttery crispiness of French puff pastry. Perfect as an appetizer, snack, or dinner, these pockets will surely impress your friends and family.
Why You’ll Love These Indian Puff Pastry Pockets
Flavour-packed: The tandoori filling is bursting with flavours from spices like garam masala, turmeric, and cumin.
Golden & Crispy: The puff pastry adds that irresistible flaky crunch.
Simple & Easy: You don’t need any fancy ingredients, and the recipe comes together quickly — perfect for busy weeknights or casual get-togethers.
Customisable: Feel free to adjust the spice levels to suit your taste or use store-bought tandoori chicken/paneer for an even quicker version!
Ingredients
1/4 cup tandoori chicken (non-veg option) OR tandoori paneer (vegetarian option) - either store bought or homemade
1 sheet of puff pastry (store-bought or homemade)
1 egg (for egg wash) OR ghee (vegetarian option)
1 tbsp fresh cilantro, chopped
1/4 cup spinach chopped
2 spring onion chopped
6 cherry tomatoes chopped
1/2 red onion chopped
1/4 cup corn
1/4 cup cream cheese
1/4 cup cheese shredded (either cheddar or mozzarella)
Sesame seeds for topping
Instructions
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a floured surface. If you're using a store-bought sheet, it should be pre-rolled and ready to go. Cut the pastry into squares (about 4-5 inches on each side). You should be able to get 6-8 pockets from one sheet of puff pastry.
Cut up all your vegetables and add to a bowl.
Now add in your cream cheese and shredded cheese. Mix this all together with the vegetables and this should make a thick paste filled with vegetables.
Assemble the pockets. Spoon about 1-2 tablespoons of the creamy mixture onto the centre of each pastry square. Then add on your chicken or paneer peices. Be careful not to overfill. Fold the pastry over to form a triangle or rectangle (depending on the shape you prefer). Press the edges firmly to seal them. You can use a fork to crimp the edges for a decorative touch and to ensure they stay closed while baking.
Now brush your pastries with either an egg wash or ghee. This will give your puff pastry a beautiful golden colour as it bakes.
Then sprinkle on some sesame seeds for garnish. Score the top of the pastry with a knife in 1-3 places to help the air escape from inside the pastry while it bakes.
Put the pockets on a baking sheet lined with parchment paper.
Bake the pockets in the preheated oven for about 18 minutes or until the puff pastry is golden and flaky.
Once the Puff Pastry Pockets are baked to perfection, remove them from the oven and let them cool for a few minutes.
Serve these savory pockets with your favorite dipping sauce, such as mint chutney, tamarind sauce, or even a tangy yogurt dip. You can also serve them alongside a fresh salad for a complete meal!
Tips for Perfect Puff Pastry Pockets:
Make sure the puff pastry is defrosted in the fridge the night before so it is easy to work with.
If you are vegetarian, skip the egg wash on top. Instead you can brush the tops with some ghee.
Feel free to change up the vegetables inside this lovely pocket with what you have on hand.
Make ahead: You can prepare the pockets in advance and store them in the refrigerator for up to 24 hours before baking. Alternatively, freeze them and bake directly from frozen when ready.
Indian Puff Pastry Pockets are the perfect blend of rich Indian flavours and crispy, buttery pastry. Whether you’re preparing them for a dinner party or enjoying a cozy snack at home, these pockets are guaranteed to impress. Quick, easy, and utterly delicious — give them a try today!
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