Author: Jane Jojo Updated on:
Paneer/Indian cottage cheese cooked in spicy masala gravy, and wrapped in flaky puff pastry. This Indian Paneer Puff Pastry is easy to make if you have store-bought Puff Pastry Sheets in hand. It’s always a big hit in the parties! You will definitely love this one.
Here are other delicious paneer starters:
Masala for filling
Slice onion into small pieces. Chop curry leaves into tiny pieces. Chop paneer (or Indian cottage cheese) into small 1/2 inch cubes.
Heat 2 tsp oil in a heavy bottomed pan. Add onion, curry leaves and salt. Adding salt helps the onion to get cooked fast. Cover the pan with a lid and cook until onion is soft. Remove the lid and saute the onions until lightly brown.
Add ginger and garlic, saute well. Add turmeric powder, chilli powder, pepper powder, garam masala and fennel powder.
Add chopped paneer and salt and mix it well. Cover the pan with a lid and cook for 3-4 minutes. Remove the lid, and if there's water let it evaporate.
Add tomato ketchup and soya sauce and mix it well. Adjust the salt and ketchup according to your taste.
Preheat the oven to 400F or 200C.
Cut one puff pastry sheet into six equal sized rectangles. Spoon the masala filling into the center of each rectangle piece. Fold the puff pastry sheet. Seal the edges using a fork.
Egg Wash is optional. It would help you to get nice glaze on top of the puffs. Whisk 1 egg in a small bowl. Brush the top of the puffs using a brush.
Arrange the puffs on a baking sheet. Bake for around 12 minutes or until the top is golden brown. Depending on the number of the puffs in a batch, time will vary. Be cautious not to brown it too much.
When almost golden brown, take it out of the oven and let it rest outside for some time. Remember that it will brown a bit even when it's outside since it's super hot. Serve with tomato ketchup. Enjoy 🙂