PANEER CURRY PUFF
- Preparation Time:15 minutes
- Cooking Time:30 minutes
- Serves:10 people
Ingredients
1 tablespoon oil
½ teaspoon mustard seeds
10-12 curry leaves
2 cloves garlic, finely chopped
1 inch piece of ginger, finely chopped
1 green chilli, finely chopped
½ teaspoon turmeric
½ teaspoon kashmiri lal mirch
1 teaspoon curry powder
salt
1 red pepper, finely chopped
½ cup grean peas
1 potato mashed
½ block of paneer
10-12 puff pastry squares
1 egg, lightly whisked or 4 tablespoons milk
METHOD TO PREPARE
Heat a large nonstick skillet over medium-high heat. Add oil, and when hot, toss in mustard seeds. When they crackle, add curry leaves and the aromatics - ginger, garlic, chilli, and onions).
Toss and cook till the onions soften. Add the spices, turmeric, chili powder, curry powder, and salt. Next, add in the veggies, peppers, and peas. Toss until everything is well combined.
Add in your cooked mashed potatoes and paneer and toss. This is the filling; let it cool before stuffing the pastry.
Preheat you oven to 400F
Lay out your puff pastry squares on a lined baking sheet. Add 1-2 tablsepoons to one corner of the pastry. Fold over the other side and press to seal. Use the back of a fork and crimp the edges.
Brush the pastry with the egg wash, if you want to avoid egg, you can use milk. This gives the pastry a lovely golden sheen.
Cut a small slit on the top of the pastry to allow steam to escape, this is important to avoid your pastry ripping open when steam wants to escape.
Bake for 15–20 minutes. Serve.
They make wonderful lunchbox meals.
