Potato Paneer Puff recipe
These puff's are so delicious with a simple stir-fry stuffing made by simmering potato and paneer pieces in 'onion, greenchilli, coriander leaves marinade'.
Paneer is 'Indian Cottage cheese' . You can also substitute paneer with ricotta or halloumi cheese.
Feel free to choose the size & shapes of your choice :)
Let's get started...
Ingredients: (for 20 mini puffs or 10 big puffs)
Paneer - 400 gms ( or ricotta or halloumi cheese)
Peeled potatoes - (8 small or 3 med or 1 big size )
1 big yellow/red Onion
1 big greenchilli
Corainder leaves - 1/2 cup
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp (add a tsp for more heat)
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Puff Pastry Sheets (as required)
note : Remember to thaw the puff pastry sheets according to the instructions
Step 1) Cut the potatoes and paneer into small cubes for small puffs or medium cubes for big puff
Step 2) Make a thick paste of roughly chopped big onion, green chilli and coriander leaves with a tbsp of water.
Step 3) Heat 1 tbsp of oil and saute the ground onion-paste for 3-4 minutes on medium heat.
Step 4) Now reduce the heat to low and add all the spices. 1/2 tsp turmeric powder, 3/4 tsp chilli powder, 1 tsp coriander powder and 1/2 tsp cumin powder...mix of 10 sec.
Step 5) Add the potato pieces and mix well
Step 6) Add water just to sink potatoes and 1/2 tsp salt and bring it to a boil.
Step 7) Once it starts boiling, reduce the heat to medium and cover and cook for 5mts or until the potatoes are semi-soft.
Step 8) Add paneer and mix for 15-20 sec
Step 9) Add salt to taste. Cover and cook on medium heat for 5 minutes
note--> (The mixture should look like a dry gravy mix. If it is watery, open the lid and cook on medium till the gravy is almost dry)
Step 10) Once it is very thick, turn off the heat and let it cool completely.
Step 11) Preheat the Oven to 190 C / 350 F and line the Baking tray with foil or parchment/baking paper.
(note--> Thaw the puff pastry sheets according to the packaging instructions. Some pastry sheets require rolling. My sheets were pre-rolled, so I just went ahead with cutting, filling and shaping them. Sometimes, the moisture from the pastry sheets can make the sheets sticky. To prevent stickiness, dust the working surface and your hands with little flour )
Cut the pastry sheets into desired size. I cut 3*3 inches for mini puffs and 5*5 inches for big puffs.
Step 13) For mini puffs, fill a tbsp of mixture in the centre of the sheet and seal the edges of the pastry sheet together (shape like u wish, but remember to seal the closing edges well) and place them on lined baking tray.
For big puffs, place 1/2 cup of mixture in the centre of the sheet and seal the edges well (and again, shape as u like:) and arrange them on lined baking tray.
optional --> brush the top with melted butter for a nice color and extra crunch;)
Step 14) Bake at 190 C / 350 F until light golden brown on top (It can take from 10-12 minutes) (Please keep an eye after 8 mts until it becomes light golden on top)
Step 15) Once they are beautifully golden on top, take them out and let them cool for 5 minutes before nom-nom :)