Paneer Puff Recipe

Introduction

Paneer Puff is a deliciously flaky pastry filled with spiced paneer, perfect as a snack or appetizer. Its golden crust and flavorful filling make it a crowd-pleaser for any occasion.

Ingredients

• 6 squares Puff Pastry Sheets
• 200 grams Paneer (cubed)
• 1 tbsp Oil
• 1 large Onion (peeled & sliced thinly)
• 1 tbsp Ginger Garlic Paste
• 2 medium Tomatoes (chopped finely)
• 1 tsp Red Chilli powder
• 1 tsp Cumin powder
• 1 tsp Garam masala powder
• ½ tsp Turmeric powder
• ¼ cup Water
• Salt to taste

Instructions

1. Step 1: Preheat the oven to 230°C (446°F) for at least 15 to 20 minutes. Line a baking sheet with parchment paper and set it aside.
2. Step 2: Heat oil in a pan over medium heat. Add the sliced onions and sauté for a couple of minutes until they turn light golden.
3. Step 3: Add ginger garlic paste to the pan and stir well. Then add chopped tomatoes, cooking until they become soft.
4. Step 4: Mix in red chilli powder, cumin powder, garam masala, turmeric powder, and salt. Pour in ¼ cup of water and cook the mixture for 2 to 3 minutes until it thickens and the spices are cooked through.
5. Step 5: Add the cubed paneer to the pan, tossing gently to coat it with the masala. Cook for about 1 minute until the mixture is thick and slightly dry. Remove from heat and let it cool completely.
6. Step 6: Take the puff pastry out of the fridge at least 15 minutes before assembling to let it soften slightly.
7. Step 7: Place a square of puff pastry on a flat surface. Spoon the cooled paneer filling into the center of the pastry. Fold the pastry in half to enclose the filling and seal the edges gently.
8. Step 8: Arrange the filled pastries on the prepared baking sheet. Brush the tops lightly with oil.
9. Step 9: Bake in the preheated oven for 15 to 18 minutes, or until the pastry turns golden brown.
10. Step 10: Remove from the oven and let the puffs cool for 5 minutes before serving warm.

Tips & Variations

• For extra crispness, brush the pastry tops with an egg wash instead of oil before baking.
• Add finely chopped green chilies to the filling if you prefer a spicier puff.
• Substitute paneer with tofu or cooked potatoes for a different twist.
• Make sure the filling is completely cool before filling the pastry to prevent it from becoming soggy.

Storage

Store leftover paneer puffs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5 to 7 minutes to regain crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry sheets for this recipe?

Yes, frozen puff pastry sheets work well. Just thaw them according to the package instructions before using to ensure easy handling and proper puffing.

Can I prepare the filling ahead of time?

Absolutely. The paneer filling can be made a day in advance and refrigerated. Make sure to cool it completely before storing and filling the pastries.

Paneer Puff Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

Delicious and flaky Paneer Puff made with spiced paneer filling wrapped in golden puff pastry, baked to perfection. This savory Indian-inspired snack is perfect for tea time or as an appetizer.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 puffs 1x
• Category: Snack
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Puff Pastry

• 6 squares Puff Pastry Sheets

For the Paneer Filling

• 200 grams Paneer, cubed
• 1 tbsp Oil
• 1 large Onion, peeled and thinly sliced
• 1 tbsp Ginger Garlic Paste
• 2 medium Tomatoes, finely chopped
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• ½ tsp Turmeric Powder
• ¼ cup Water
• Salt to taste

Instructions

1. Preheat Oven: Preheat your oven to 230°C (450°F) for at least 15 to 20 minutes to ensure it is hot enough for baking the puff pastry evenly. Line a baking sheet with parchment paper and set it aside for assembling.
2. Prepare the Filling: Heat 1 tablespoon of oil in a pan over medium heat. Add sliced onions and sauté for a couple of minutes until they turn light golden. Stir in the ginger garlic paste and cook briefly until fragrant. Add chopped tomatoes and cook until soft. Next, sprinkle the red chili powder, cumin powder, garam masala, turmeric powder, and salt. Mix well and pour in ¼ cup water. Cook for 2 to 3 minutes until the mixture thickens and the spices are well incorporated. Add the cubed paneer, toss to coat with the masala, and cook for 1 more minute until the filling is thick and slightly dry. Remove from heat and allow the filling to cool completely.
3. Prepare Pastry: Remove puff pastry sheets from the refrigerator at least 15 minutes before assembling so they can come to room temperature.
4. Assemble Puffs: Take one puff pastry square, place a generous spoonful of the cooled paneer filling in the center. Fold the pastry over to form a triangle or rectangle pocket and press the edges to seal. Place each assembled puff on the lined baking sheet. Repeat with remaining pastry sheets and filling. Brush the tops of the pastries lightly with oil to achieve a golden finish.
5. Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes or until the pastries are puffed up and golden brown. Remove from oven and let them cool for 5 minutes before serving warm.

Notes

• Allow the filling to cool completely before assembling to prevent the pastry from becoming soggy.
• You can brush the puff pastry with milk or an egg wash instead of oil to enhance browning and shine.
• Customize the filling by adding vegetables like peas or bell peppers for variation.
• Use room temperature paneer for better mixing with the masala.
• Serve paneer puffs warm for best taste and texture.

Keywords: Paneer Puff, Indian snack, puff pastry, vegetarian appetizer, baked puff pastry, spicy paneer filling