Recipes
Chetna Makan's spicy herbed paneer parcels
Crunchy pastry and soft paneer are a match made in heaven
Crunchy pastry and soft paneer are a match made in heaven
(9 votes)
Cook: 50 Mins
Serves: 12
Price: 31p per serving
Nutritional Information
Each 53g serving contains
Energy
537kj
172kcal
537kj
172kcal
9%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
5.5g
5.5g
Med
28%
28%
Sugars
2.0g
2.0g
Low
2%
2%
Salt
0.25g
0.25g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1013kj/242kcal
Typical energy values per 100g:
1013kj/242kcal
Ingredients
2tbsp sunflower oil
1tsp black mustard seeds
1 onion, finely chopped
1 green chilli, finely chopped
½tsp chilli powder
½tsp garam masala
1tsp turmeric
200g paneer, grated
200g frozen peas
1tbsp lemon juice
200g filo pastry
50g butter, melted
Method
1
Heat the oil in a pan and add the mustard seeds. Once they start to pop, add the onion and green chilli and cook for 4-5 mins until they just begin to colour.
2
Add all the spices, mix well then cook for 1 min over a low heat. Add the paneer and peas, mix well, cover with a lid and cook for 6-7 mins until the peas are tender. Take the lid off and cook on a high heat for 2 mins until all the water has evaporated. Add the lemon juice and set it aside to cool.
3
Unroll the filo and cut the pastry sheets into 4 equal squares. Cover them with a damp tea towel while you work with them.
4
Take a 12-hole cupcake tin and place one layer of the filo in each hole. Brush the pastry with butter and put another layer of filo on top. Repeat until you have 3 layers of filo. Put 1tbsp of the paneer mix into the centre of each filo case, then fold in the edges of the filo to form a parcel. Brush the tops with a little more butter.
5
Heat the oven to 190C/170C Fan/Gas 5. Bake for 30 minutes until crispy and golden. Remove from the tray and allow to cool slightly before serving.