Being raised in a joint family, it's not easy for Mom to give lunch boxes everyday. Once we are little older, I remember, me and my elder sister eat lunch in school canteen. Most often we pick veg Puff or Paneer puff. It's delicious and keep you fill throughout. Raise your hands if you too have some nostalgic memories with these puff. All these years I made puff pastry dough at home but never tried with the ready made puff pastry sheets. It's true these store brought pastry sheets are time saver for quick time snacks. The best fact about these puff pastry are you can make varieties of both sweet and Savory recipes.
This flaky buttery veg puff is filled with a delicious indian vegetable with Paneer filling. To make it quick and easy I have made these puffs with store-bought puff pastry sheets. No replacement for any kind of homemade food. This recipe is better and truly more flavorful than available in the Indian bakery. It's because you can make your filling according to your need and taste buds. And you can make any size and shape of puffs according to your requirement.
This recipe is super easy to prepare for any evening snack party or simply munching, if you have a store brought pastry puff sheet then half your work is done. You just have to make the filling which comes together in a few minutes then just stuff the filling in the sheets and bake!
I relished these puffs with masala tea!!!
Let's check out the Ingredients & recipe to make this flaky Paneer Puffs. If you like the recipe then please comment below, I would love to read your thoughts!!!!
For the Pastry Puff
- 1 pack store-bought puff pastry sheet
For the Filling
- 1 tablespoon oil
- 1 green chili finely chopped
- 1 small onion finely chopped
- 1/4 cup Green peas
- 1/2 cup Paneer cubes
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon jeera powder
- 1/2 Tsp coriander powder
- 1/2 Tsp crushed kasoori methi
- 1/2 Tsp Red chili powder
- 1/2 Tsp Amchoor powder
- Salt to taste
- 1 Tbsp water
For the Filling
- In a pan, add oil once hot add in green chilies, ginger, garlic paste and saute for a minute.
- Now add all the veggies, turmeric powder, jeera powder, coriander powder, red chilli powder and saute for a while. Add a tbsp of waterzvCover and cook.
- Then add small paneer cubes, amchoor powder, kasturi methi and salt
- Mix well until everything is well combined with the masala.
- Let it cool completely before proceeding.
For Making Paneer Puffs
- Preheat your oven to 220°C. Line the pan with parchment paper to avoid the puff sticking at the bottom.
- If you are using frozen puff pastry sheets then thaw overnight in the fridge as directed.
- Carefully take out one sheet of puff pastry and divide it into equal parts.
- Scoop in the filling to one edge of the pastry sheet, don't overfill it or it will be difficult to seal.
- Lightly brush the edges with milk. This will help to seal the puffs well.
- Fold the pastry to seal by pressing it on the edges.
- Now brush the top of each puff with milk or egg wash. This will ensure golden brown top puffs.
- Bake it in a pre-heated oven for 20-25 minutes or until the pastry top is golden brown.
- Once done, cool them on the wire rack. Serve it with tomato ketchup or green chutney.
- The pastry sheet needs to be cold until it goes for baking. The cold butter in these pastry sheets puffs up when baked.
- Don't skip brushing milk on top of the puffs before baking. This gives a nice golden top without using eggs wash.
- If you find the pastry sheet are softens or sticks during the process of filling, keep it in the freezer for 10 to 15 mins and then proceed to bake.
- You can stuff the filling in your preferred shape.
- Bake at appropriate temperature for a beautifully flaky & nice golden top puff.