Potato Puff Mummies

Potato Puff Mummies

Source:
Tina Dawson
Food Blogger
Love is in my Tummy

Yield: 6 mummies

Add a little whimsy to your Halloween table with these vegetable puff mummies. Puff pastry filled with a flavorful vegetable mixture (including Idaho® potatoes!), wrapped like a mummy and baked until crisp. This vegan appetizer will have your guests swooning!

Ingredients:

Filling:

Mummies:

Directions:

Filling:

  1. Heat oil in a small skillet and once warm, add cumin seeds.
  2. Add chopped onions and bell pepper with a pinch of salt and cook until slightly soft and fragrant.
  3. Season with all the ground spices (turmeric, red chili, cumin, garam masala) and sauté until the spices start to smell toasted.
  4. Add the remaining vegetables (corn, carrots, peas, and potato). Stir well to combine the spices with the vegetables.
  5. Continue cooking for 2 minutes on medium heat. Adjust salt and spices to taste.
  6. Remove from heat and add a drizzle of lemon juice. Let cool completely.
  7. Stir in the chopped cilantro. Set aside.

Mummies:

  1. 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".
  2. Preheat oven to 400°F/200°C. Line a small baking tray with parchment paper.
  3. Cut the pastry sheet into 4 squares. 1½ sheets will yield 6 pieces.
  4. Draw a light crease to divide each piece vertically into thirds. Spoon about 2-3 teaspoons of filling in the middle.
  5. Cut the outer thirds into thin strips. Brush the ends with a little milk.
  6. 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.
  7. Place two corn kernels for eyes. Brush with milk.
  8. Bake in the preheated oven at 400°F/200°C for 15-20 minutes or until the puff pastry is golden brown.
  9. Transfer to a wire rack to cool slightly. Serve warm.