Paneer Parcels Recipe with Filo Pastry
Ingredients
- 300g paneer, grated
- 2 tbsp oil
- 1 large onion, diced
- 4 cloves garlic, finely chopped
- 4 green chillies, finely chopped
- 1/2 tsp salt (adjust to taste)
- 1 tsp tandoori masala powder
- 1/2 tsp ground Indian 5 spice (panch phoron)
- 1/2 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 10 curry leaves, finely sliced
- 1 pack filo pastry sheets
- Melted butter/oil
- Chives to decorate (optional)
Preparation
Heat oil in a pan and sauté the diced onion and chopped garlic with salt for 3 - 4 minutes. Add the ground spices and sauté for an additional 2 - 3 minutes.
Add the grated paneer, finely chopped green chillies, and curry leaves to the pan. Cook over low heat for 5 - 6 minutes until the paneer is soft and releases oil. Remove from heat and allow to cool.
Cut the filo pastry sheets into 4 even squares by halving them twice. Keep the pastry covered with a damp cloth while working.
Generously brush melted butter or oil onto one pastry square. Place another square on top diagonally, creating an "X" shape. Ensure the butter or oil is applied generously, as it helps hold the shape of the parcels. Place 1 teaspoon of the paneer filling onto the pastry and fold the corners up to form a small pouch or parcel. Pinch the top tightly to shape the parcels. Finally, tie a long chive around the top for decoration.
Bake the parcels in a preheated oven at 200°C (180°C fan) or gas mark 6 for 8 - 10 minutes, or until they turn golden brown.
The parcels can also be frozen. To bake from frozen, place them in a lidded plastic container (upright) and bake at the same temperature for 12 - 14 minutes, until golden brown.
Serve the Paneer Parcels with a dipping sauce and enjoy!