Delicious puff pastry filled with plant-based mutton keema, perfect for a vegan snack or appetizer.
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Cook the plant-based mutton keema with onions, ginger garlic paste, chilli powder, dhania powder, salt, pepper, and soya sauce for 10-15 minutes. Allow it to cool.
Using the cooked filling, stuff the puff pastry sheets, fold, and seal them.
Bake the puffs in an air fryer at 180°C for 12 minutes until golden brown.
For a golden finish, brush the puffs with a little plant-based milk before baking.
Feel free to add your favorite vegetables to the filling for extra flavor and nutrition.
Can I use regular mutton instead of plant-based keema?
Yes, you can use regular mutton keema if you prefer, but this recipe is designed to be vegan.
How do I store leftover puffs?
Store leftover puffs in an airtight container in the refrigerator for up to 2 days.
Can I freeze the puffs?
Yes, you can freeze the unbaked puffs. Just make sure to separate them with parchment paper.
What can I serve with these puffs?
These puffs pair well with a vegan dipping sauce or chutney.
Are these puffs gluten-free?
No, the puff pastry is typically made with wheat flour, which contains gluten.
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