Vegetable Puff Mummies, filled with delicious vegetable filling, ‘wrapped’ in puff pastry and baked. Simple, quick and crazy good!
When I was in the 8th grade, my parents took me to watch the movie ‘The Mummy’. That’s when my obsession with ancient Egypt began. Boy, oh boy, was it an obsession, and it lasted longer than I care to admit.
I memorized the dimensions of the Great Pyramids of Giza, bought books, learnt to write my name in hieroglyphics, began doodling Egyptian symbols in my notebooks, when asked to deliver a monologue in English class, I spoke, in some grotesque detail, about the process of mummification to a mortified audience of young girls, who just couldn’t digest the concept of ramming a sharp, iron tool through the nose of a dead person to scramble the brain.
What can I say? I was a weird kid.
In honor of that obsession (which I may or may not still have), I created these Vegetable Puff Mummies for my Halloween series.
It’s really the simplest thing, so simple that if it weren’t for the decadence of puff pastry, which is quite excessive when you’re over 30, I’d be making these every week.
To make these, you get your vegetable filling in order. Choose whatever vegetables you want, but don’t skip the Idaho® potatoes – it’s the delicious glue that keeps everything together, and prevents you from spilling filling while eating them.
Divide a sheet of puff pastry in 4. 6, if you’re going for smaller bites. Fill, and wrap the mummy. Bake. Serve.
You can fill and freeze your mummies weeks ahead of time (refrigerate if you’ll bake within 2 days), thaw to room temperature and bake. It’s the simplest thing, and yet, utterly delicious.
Disclosure: This post was sponsored by Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
This recipe is a part of the Halloween series. Here are the other spooktacular posts: Baked Potato Witch Fingers | Puff Pastry Voodoo Dolls | Pumpkin Queso Fundido
When you make these Vegetable Puff Mummies (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Vegetable Puff Mummies
Ingredients
Equipment
Method
- Heat oil in a small skillet and once warm, add cumin seeds.
- Add chopped onions, bell pepper with a pinch of salt and cook till slightly soft and fragrant.
- Season with all the ground spices (turmeric, red chilli, cumin, garam masala) and saute till the raw smell of the spices dissipates.
- Add the remaining vegetables(carrots, corn, peas and Idaho® potato). Stir well to combine the flavors with the vegetables. Continue cooking for 2 minutes on medium heat. Adjust salt and spices to taste.
- Remove from heat and add a drizzle of lemon juice. Let cool completely. Stir in the chopped coriander. Set aside.
- Thaw out the puff pastry sheet according to package instructions. Roll out with a rolling pin to smooth the crease. It should now measure 9.5" x 11".
- Preheat oven to 400°F/200°C. Line a small baking tray with parchment paper.
- Cut pastry sheet into 4 squares, so with 1.5 sheets, you’ll have 6 pieces.
- Draw a light crease to divide piece vertically into thirds. Spoon about 2-3 tsp of filling in the middle.
- Cut the outer thirds into thin strips. Brush the ends with a little milk.
- Fold the strips over each other, alternating left and right. Stretch the strips to reach the other side and tuck it under. Remember to leave a space for the eyes.
- Place two corn kernels for eyes. Brush with milk.
- Bake in the pre-heated oven at 400°F/200°C for 15-20 minutes or until the puff pastry is golden brown.
- Transfer to a wire rack to cool slightly. Serve warm.
Notes
- The mummies can be re-heated back to crispness in a 200°F/90°C oven for 10 minutes.
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