Looking for an easy and delicious appetizer recipe for the upcoming holiday season? These yummy Paneer & Peas Triangles (puffs) made using Pepperidge Farm® Puff Pastry are for you then. Savory, flaky and deliciousness filled in every bite.
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I love savory food and if you are like me, these Paneer and Peas triangles are for you. The best part about these is everything can be made ahead of time like the filling and also you can shape and refrigerate/freeze the triangles till ready to bake.
These taste best when served fresh and warm so bake them just before the guest arrive. Love serving these with some Green Chutney and/or Date Tamarind Chutney or Ketchup works too.
I enjoy hosting parties but at the same time I don't like spending too much time prepping prior to the party or when my guest arrive. That's why I prefer to have one of the appetizer using my favorite base/dough Puff Pastry Sheets .
You will always find a pack or two of these in my freezer as they come in so handy. You can create so many variations with them plus they are super easy to use. Thaw, fill, shape, bake and Tadaaaa! you have a delicious appetizer/snack ready.
Recipe Card
Paneer Puff
Ingredients
For the Puff Pastry
- 2 Puff Pastry Sheets Using 1 box of Pepperidge Farm Puff Pastry
- 2 tablespoons milk or egg wash, for brushing and sealing the pastry
- 1 teaspoon nigella seeds kalonji, for garnish, optional
For the Paneer Filling
- 300 grams paneer crumbled or finely cubed, about 2 cups
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup onion finely chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 2-3 green chilies finely chopped, adjust to taste
- ½ cup red and green bell pepper finely chopped
- ½ to 1 cup green peas optional
- 1 tablespoon tomato paste or ½ cup finely chopped tomatoes
- 1 tablespoon tomato ketchup using Maggi hot and spicy tomato ketchup
- 1 tablespoon lemon juice or ½ to 1 teaspoon amchur powder
- ¼ cup cilantro finely chopped
Spices
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon chaat masala
- 1 tablespoon kasuri methi crushed
- Salt to taste
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Instructions
Prepare Paneer Filling
- Thaw the puff pastry sheets according to package instructions while you prepate the filling. Keep them cold until ready to use.
- Heat oil in a pan over medium heat and add cumin seeds.
- When the seeds start to sizzle and change color, add the chopped onions and cook for 3–4 minutes, or until they turn translucent.
- Add minced ginger, garlic, and green chilies. Sauté for 30–60 seconds, until fragrant.
- Add the chopped bell peppers and green peas. Mix well, cover, and cook for 3–4 minutes, until the veggies soften slightly.
- Add tomato paste, tomato ketchup, all the spices and salt. Mix well and cook for 1–2 minutes. Add 1–2 tablespoons water, if needed, to deglaze the pan.
- Add the crumbled or finely cubed paneer and mix until well coated with the masala.
- Crush the kasuri methi between your palms and add it along with lemon juice and cilantro. Cook for another 1–2 minutes, then turn off the heat.
- Let the paneer filling cool completely before assembling the puffs. Do not use warm filling, as it can make the puff pastry soft.
Prepare the Puff Pastry
- Open the puff pastry sheet and cut each sheet into 9 squares. Lightly roll each square to even them out. Fold over and check if it forms a perfect triangle.
- Place a 1-2 spoonfuls of cooled paneer filling in the center of each puff pastry square. Fold one corner over to the opposite corner to form a triangle. Line up the edges neatly and press or pinch to close. Crimp the edges with a fork to seal further.
- Place the paneer puffs on a parchment-lined baking tray. Brush the tops with milk, or egg wash. Sprinkle with nigella seeds for that bakery style puff.
- If using oven, Bake in a preheated oven at 425°F for 20-25 minutes, or until the puffs are golden, crisp, and flaky.
- If using an air fryer, place 2 -3 puffs into the air fryer basket. Bake at 390°F for 10-12 minutes. Flip the puffs at about 7 min.
- Remove the puf pastries from oven/airfryer and let them cool for a few minutes, then serve warm with chai, ketchup, or green chutney.
Notes
Nutrition
That's it, our flaky and delicious Paneer and Peas Triangles or Paneer Puffs are ready! Serve them fresh and warm with some Green Chutney and/or Date Tamarind Chutney and/or Ketchup. Enjoy!
If you are looking for more holiday recipe ideas using the Pepperidge Farm® Puff Pastry then visit the Website or Pinterest which has tons of easy entertaining recipes.
Happy Holidays!
Shweta
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