Paneer-parcels

Chetna Makan’s spicy herbed paneer parcels

Crunchy pastry and soft paneer are a match made in heaven

By , 06 November 2018

(4 votes)

Chetna Makan’s spicy herbed paneer parcels
  • Cook: 50 Mins
    plus cooling

  • Serves: 12

  • Price: 31p per serving

Nutritional Info
Each 53g serving contains
  • Energy

    719KJ

    172KCAL

    9%
  • Fat

    10.7g

    high

    15%
  • Saturates

    5.5g

    high

    28%
  • Sugars

    2.0g

    low

    2%
  • Salt

    0.25g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1013kJ/242kcal.
Ingredients
  • FOR THE FILLING
  • 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
  • FOR THE PARCELS
  • 200g filo pastry
  • 50g butter, melted
Method
  • 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.

  • 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.

  • Unroll the filo and cut the pastry sheets into 4 equal squares. Cover them with a damp tea towel while you work with them.

  • 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.

  • 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.