Low Sodium Veg Puff

Delight in the savory goodness of these **Low Sodium Veg Puffs**, a guilt-free twist on a beloved snack! These flaky, golden pastries are filled with a flavorful medley of spiced potatoes, carrots, and green peas, all expertly seasoned with aromatic spices like turmeric, cumin, and garam masala. Perfect for those watching their sodium intake, this recipe uses low sodium salt substitutes and unsalted puff pastry to deliver all the taste without the extra salt. Easy to prepare with minimal prep time, these veggie-packed puffs are baked to perfection, offering a lighter yet indulgent snack or appetizer. Serve them warm with a side of low sodium ketchup or a tangy chutney for a crowd-pleasing treat at any gathering.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 sheets Frozen puff pastry sheets (low sodium or regular)
• 2 pieces Potatoes (medium, boiled and mashed)
• 0.5 cup Carrots (finely chopped)
• 0.5 cup Green peas (fresh or frozen)
• 1 piece Onion (medium, finely chopped)
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Red chili powder or paprika (optional for spice)
• 0.25 teaspoon Garam masala
• 1 tablespoon Unsalted butter or neutral-flavored oil
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Lemon juice
• 0.5 teaspoon Low sodium salt substitute
• 0.25 teaspoon Black pepper (freshly ground)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

If using frozen puff pastry sheets, thaw them according to the instructions on the package.

Step 3

In a large skillet, heat the unsalted butter or oil over medium heat.

Step 4

Add the chopped onion and sauté until soft and translucent, about 2-3 minutes.

Step 5

Add the ginger paste and garlic paste, and cook for 1 minute until fragrant.

Step 6

Stir in the carrots and green peas. Sauté for 3-4 minutes until softened.

Step 7

Add the mashed potatoes to the skillet and mix well.

Step 8

Sprinkle in turmeric powder, cumin powder, coriander powder, red chili powder or paprika, garam masala, black pepper, and low sodium salt substitute. Stir to combine and cook for 2 minutes.

Step 9

Turn off the heat and mix in the chopped cilantro and lemon juice. Let the filling cool to room temperature.

Step 10

On a lightly floured surface, roll out the thawed puff pastry sheets and cut them into equal-sized rectangles or squares, depending on your desired puff size.

Step 11

Place a spoonful of the vegetable filling in the center of each rectangle or square, taking care not to overfill.

Step 12

Fold each piece of pastry over the filling to create a triangle or rectangle and seal the edges by pressing down with a fork.

Step 13

Transfer the puffs to the lined baking sheet and optionally brush the tops with a little melted unsalted butter for better browning.

Step 14

Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and flaky.

Step 15

Remove from the oven and allow them to cool slightly before serving.

Step 16

Serve the low sodium veg puffs warm with your choice of low sodium ketchup or chutney.

Nutrition Facts

Serving size	(621.1g)

Amount per serving	% Daily Value*
Calories	773.8

Total Fat 35.2g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 31.4mg	0%
Sodium 703.9mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 13.0g	0%
Total Sugars 15.9g
Protein 15.2g	0%

Vitamin D 9.1IU	0%
Calcium 125.3mg	0%
Iron 5.9mg	0%
Potassium 2101.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 7.8%

Carbs: 51.7%