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.
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.
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.
Paneer and Peas Triangles
- 1 box Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- ½ cup onions chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1½ green peas microwaved in water with little salt for 3-5 mins
- 1 cup paneer shredded
- 2 teaspoon coriander powder
- 1 teaspoon cumin seeds powder
- ½ to 1 teaspoon amchur dry mango powder
- ¼ teaspoon garam masala
- 2-3 green chillies finely chopped, adjust to taste
- Salt and pepper to taste
- ½ to 1 teaspoon chaat masala
- 4-5 mint leaves finely chopped
- Some white Sesame seeds til and/or Nigella seeds (kalongi) for garnishing (optional)
- some milk/oil/egg for brushing and sealing the pastry
For the filling:
- In a cooking pan heat oil and once hot add the cumin seeds.
- Once they splutter add the onions and saute until soft and translucent
- Add ginger garlic paste and saute till raw garlic smell disappears
- Add the green peas, salt and pepper cook for 3-5 mins stirring occasionally till peas are soft.
- Mash the peas and then add all spices - coriander powder, cumin seeds powder, dry mango powder, garam masala and mix well.
- Then add the green chillies, paneer, mint and chaat masala and give it a good mix and take it off heat and allow to cool completely.
For making the triangles:
- Preheat the oven to 400°F and line a baking tray with parchment paper and keep it ready
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 9 (4X4-inch) squares. Repeat with the remaining pastry sheet, making 18 in all.
- Place 1-2 tablespoon paneer peas mixture in the lower half of the triangle.
- Brush the edges of the pastry with the water/milk.
- Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal.
- Place the filled pastries evenly (leaving space for expansion) onto the lined baking sheet.
- Brush with milk/oil and then sprinkle some white sesame seeds and/or nigella seeds on top. Press slightly to ensure they stick.
- Bake for 20-30 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.