Paneer and Spinach Puff Recipe
Description
The Paneer and Spinach Puff is a delightful fusion of flavors that makes for a perfect vegetarian snack. With a crunchy golden puff pastry exterior and a moist, flavorful filling of spiced paneer (homemade cottage cheese) and tender spinach, this dish is both savory and satisfying. This easy-to-make recipe is ideal for family gatherings, tea time, or even as an appetizer to kick off a festive meal. Pair it with a fresh salad and a jug of chilled lemonade, and you’ve got yourself a truly scrumptious Sunday lunch!
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep Time: 120 minutes (includes chilling time)
Cook Time: 20 minutes
Serves: 6-8 servings
Ingredients
For the Filling
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, crumbled |
| Spinach Leaves (Palak) | 250 grams, finely chopped |
| Garlic | 3 cloves, finely chopped |
| Red Chilli Flakes | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
For the Puff Pastry Crust
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Butter (Salted) | 1/4 cup, finely chopped |
| Salt | 1/2 teaspoon |
Instructions
Step 1: Preparing the Puff Pastry Dough
-
Make the Puff Pastry Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the finely chopped butter into the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. This process is crucial for getting that flaky, melt-in-the-mouth texture in the puff pastry. -
Knead the Dough
Slowly add a few tablespoons of cold water, one at a time, and mix gently until the dough comes together. Knead the dough until smooth and firm. Avoid overworking the dough as this can make the pastry tough. -
Chill the Dough
Wrap the dough in cling film and refrigerate it for about 2 hours. Chilling the dough helps it to firm up, making it easier to roll out later and ensuring a crisp, flaky finish.
Step 2: Preparing the Paneer and Spinach Filling
-
Cook the Spinach and Garlic
While the dough is chilling, heat a little oil in a wok or deep frying pan over medium heat. Add the finely chopped garlic and sauté for a few seconds until fragrant. Then, add the chopped spinach to the pan. Stir fry the spinach until it wilts and all the moisture evaporates. This step is key to preventing soggy puffs. -
Combine the Paneer and Spices
Once the spinach is dry, add the crumbled paneer, red chilli flakes, garam masala powder, and salt. Stir well to combine all the ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste the mixture and adjust the seasonings as per your preference. -
Set the Filling Aside
Once the filling is ready, remove the pan from the heat and allow it to cool slightly while you prepare the puff pastry.
Step 3: Assembling the Puffs
-
Preheat the Oven
Preheat your oven to 180°C (350°F). Grease the muffin tins with butter or line them with parchment paper to ensure the puffs don’t stick during baking. -
Roll the Dough
After the dough has chilled, dust a clean, flat surface with a little flour. Roll out the dough into a large square or rectangle about 1/8-inch thick. You want the dough to be thin so it bakes into a light, flaky crust. -
Cut the Dough into Squares
Using a knife or a pizza cutter, cut the dough into large squares that will fit into the muffin cavities. You can also cut the dough into circles if you prefer. -
Fill the Pastry Squares
Place a square of dough into each muffin cavity. Spoon a generous amount of the paneer and spinach filling into the center of each dough square. Be careful not to overfill, as it may cause the puffs to burst open while baking. -
Seal the Puffs
Gently fold the edges of the pastry over the filling to form a pocket. Pinch the edges together to seal them securely, ensuring no filling escapes during baking.
Step 4: Baking the Puffs
-
Bake the Puffs
Place the filled muffin tin in the preheated oven and bake for 15-20 minutes, or until the puff pastries are golden brown and crisp. Keep an eye on them towards the end to ensure they don’t burn. -
Cool and Serve
Once the puffs are golden and crisp, remove them from the oven and let them cool for a few minutes before serving. Serve warm for the best texture and flavor.
Serving Suggestions
The Paneer and Spinach Puffs are delicious on their own, but they pair wonderfully with a hot cup of Adrak Chai (ginger tea) for an authentic tea-time experience. These puffs also make a great appetizer for parties or gatherings. Serve them alongside a fresh green salad or a cooling cucumber raita to balance out the rich, spiced filling.
For a more substantial meal, these puffs can be served with a side of creamy tomato soup or a tangy tamarind chutney.
Tips and Variations
- Dough Shortcut: If you’re short on time, feel free to use store-bought puff pastry for a quicker version of this recipe. Just thaw it according to the package instructions and follow the same steps for filling and baking.
- Spice Adjustments: Feel free to adjust the level of heat by increasing or decreasing the amount of red chili flakes in the filling.
- Make Ahead: You can prepare the filling and dough ahead of time. Refrigerate the dough and filling separately, and assemble the puffs just before baking.
Nutritional Information (per serving)
(Note: These are approximate values and can vary based on ingredients used.)
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 25 mg |
| Sodium | 300 mg |
| Potassium | 150 mg |
| Vitamin A | 2500 IU |
| Vitamin C | 15 mg |
| Calcium | 150 mg |
| Iron | 2 mg |
The Paneer and Spinach Puff is a delicious, wholesome, and flavorful snack that will definitely satisfy your hunger and impress your guests. With a combination of crisp puff pastry and a rich, spiced paneer filling, it’s perfect for any occasion. Whether served as an appetizer or paired with a hearty salad, it’s sure to become a family favorite!
