Chetna Makan’s spicy herbed paneer parcels
- 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
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.