Soft and flaky, with a blend of spices, this is the ultimate comfort food! Enjoy these parcels with some chai, chutney and good company. Delicious and super easy to make at home.

Some notes before you begin:

PANEER

I like to grate the paneer as I love the texture it gives to the parcels. However you can also crumble or mash if your paneer is softer and difficult to grate.

WORKING WITH PUFF PASTRY:

Shaping the pastry can be a little fiddly, however if you follow these tips, you’ll be just fine!

Ensure the pastry is cold, this makes it easier to work with. If working in a warm kitchen, only remove pastry from the fridge just as you are about to use it.
Do not overfill the parcels. Overfilling makes it harder to close the parcels and if they aren’t closed properly, they can leak when baking!
Use a fork to seal the edges.
Ensure that the oven is properly preheated before baking.
Only unfold your pastry once it has thawed, otherwise it can break and crack.

You can shape the pastry how you want. You can make them rectangular or you can even make the classic cornish pasty D shape by crimping the edges.

MILK GLAZE

I don’t use egg for any of my recipes so instead I have used a milk wash with turmeric to give the parcels a shine and brownish colour. I decided to top with some nigella seeds as this adds a beautiful aroma, taste and crunch to the parcels.

Paneer Puff Pastry Parcels

Yield: 12 Parcels

Author: Nikita

Prep Time: 30 MinCook time: 20 MinTotal time: 50 Min

golden and flaky paneer puff pastry parcels

Ingredients

Paneer Filling

400g paneer
1 medium onion
2-3 green chillies
2 tbsp cream cheese
1 tsp salt
1 tsp roasted cumin seeds
1 tsp coriander powder
1/2 tsp black pepper
1/2 tsp turmeric powder
1/2 tsp chaat masala
1/4 tsp red chilli powder
handful spinach

Pastry

640g puff pastry (2x 320g puff pastry sheets)
3 tbsp milk + 1/4 tsp turmeric (for wash/glaze)
1 tbsp nigella seeds

Instructions

Preheat the oven to 220°C/428°F and line a baking tray with parchment paper.
To prepare the paneer filling, grate the paneer into a large bowl. Finely chop the onion, green chillies and spinach, add these to the bowl along with all of the spices and cream cheese. Mix thoroughly.
Neatly cut each puff pastry sheets into 6 evenly sized squares, so that you have 12 squares in total.
Add the paneer filling to one corner of each pastry square, ensuring it is roughly 1cm away from the edges.
Gently fold each square, aligning opposite corners to make a triangular shape. Seal each parcel by pressing the edges with the tines of a fork.
To create the milk glaze, mix together the turmeric and milk. Brush onto each parcel and sprinkle on some nigella seeds.
Place the parcels on your lined baking tray and bake for 15 minutes. Allow parcels to cool before serving.