I’ve always been the sort of person who prefers a veg puff over a chicken one. The mixed veg filling and layers of buttery puff pastry wrapped around it makes an astonishingly good snack, yes, but here I’ve taken it one step further by turning it into a long roll worthy of a place on your feasting table. All the winter veggies are slowly cropping up in the market and this roll uses sarson ka saag or mustard greens along with bathua/chakwat and other veg to create a beautiful pastry that doesn’t compromise on health or wholesomeness.
I don’t make my own puff pastry since I find it to be too labour intensive and Mumbai can be perpetually hot and humid for making it. Instead I pick mine up from City Bakery in Worli and you can too. The filling is surprisingly low effort. The only work involved is in prepping the vegetables and the slow cooking does the rest. I’ve added richness to this filling with a paste of cashews to make each portion more filling, but you can easily swap it with a paste of charmagaz or pumpkin seed paste.
Sarson En Croute
Yield 4-6 servings
This veg puff is packed with seasonal winter veggies cooked down and made rich with a cashew paste. It's great for both tea time as well as part of a larger meal.
Onions 2 large, finely chopped
Butter 2 tbsp
Olive oil 1 tbsp
Garlic 3 cloves
Sarson ka saag 1 bunch, cleaned and chopped finely
Bathua 1 bunch, cleaned and chopped finely
French beans 1/2 cup, chopped finely
Carrots 1/2 cup, chopped finely
Peas 1/2 cup, frozen works perfectlyy
Cashew paste 50g (made by blitzing the cashews first and adding water bit by bit to form a paste)
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Puff-pastry 500g, thawed until pliable enough to roll
Mix of honey and milk for the wash or use a regular egg wash made with a beaten egg and some milk
Parboil first the carrots, then the french beans and finally boil the peas in hot boiling water. Fish out each of these and set aside.
In a kadai over medium-high heat add the butter and olive oil. When hot, add in the chopped onions and cook till they soft and light brown in colour. Add in the garlic, sauce for a minute more and add in the turmeric, chilli powder and parboiled vegetables together with the mixed greens and about a teaspoon of salt. Give it all a good toss, then cover and cook for 20-30 minutes, or more till the greens are wilted and everything is well combined and cook through. Add in the cashew paste and toss everything for another 5 minutes with the heat on a medium-low. Check for salt and take it off the flame. Let it cool and get firm.
Preheat the oven to 180 degrees celsius.
Roll the puff pastry into a rectangle of 1/2 cm thickness. Try to make it as neat as possible. Spoon the filling in the centre of the rolled out pastry and fold the pastry over the filling pressing firmly around the filling to pack it firmly. Use a ruler and a sharp knife to neatly trim the sides and using the tines of a fork press the edges to make a neat pattern.
Use an egg wash or a wash of milk and honey to glaze the pie all over and transfer to the oven to cook for 20-25 minutes or till crisp and golden on top. Serve immediately.