Tried this recipe?Please rate the recipe by clicking the stars below
Paneer and Peas Triangles
Flaky delicious Paneer and Peas filled Pepperidge Farm® Puff Pastry shaped into triangles making it the perfect appetizer or snack for holiday or anytime of the year.
Ingredients
- 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
Instructions
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.
Notes
You can also use egg mixture instead of milk or oil for brushing the pastries. Egg Wash brings out the pastry’s golden color even more! Just beat 1 egg and water in a small bowl with a fork or whisk.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.