Spinach Paneer Puffs

Spinach Paneer Puffs is an Indian fusion appetizer recipe that will please any crowd! These savory puffs are flaky, gooey, and very delicious! Make it in under 45 minutes!

Course Appetizer, Snack

Cuisine American, Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 280.93kcal

Author Priya Lakshminarayan

Equipment

pan
Oven

Ingredients

2 tablespoon butter
2 tablespoon maida/all purpose flour
1 cup milk
2 cups chopped spinach
1 cup crumbled paneer
salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon dried parsley
2 teaspoon red pepper flakes
1 pastry sheets
¼ cup mozzarella cheese
cooking oil spray

Instructions

In a pan, melt butter. Add flour and salt. Cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.
Now pour warm milk gradually, stirring constantly with wooden spoon and whisk until smooth. Cook this mixture, stirring constantly along the bottom of the pan. Cook till the sauce thickens. This takes about 4-5 mins on med to low flame.
Once the sauce is thick enough, add the chopped spinach and give it a good mix.
Next add in the crumbled paneer.
Also add the seasonings - salt, dried parsley, onion powder, garlic powder and red pepper flakes. Cook for another 2-3 minutes.
The sauce finally should be thick enough to spread and not drip. Take it off the flame and let it cool down a bit. Taste a add salt if needed.
Pre-heat your oven to 400°F(200°C). Then, thaw the frozen puff pastry sheets. Cut the sheets into 5-inch squares and place them on a cookie tray with parchment paper.
Add a generous spoonful of the spinach - paneer mixture in the center.
Top with mozzarella cheese.
Fold the sheet from all sides. You need not close it completely. Spray cooking oil or brush milk on top. Place them in the oven and bake for 20-25 mins or until they brown on top.
Spinach Paneer Puffs are ready. Enjoy them as is or with any hot sauce.

Notes

If the paneer is too hard, soak them in warm water for a couple of minutes. Then crumble the paneer. Shape the puff pastry in the shape you want. If the puff pastry becomes too soft after adding the stuffing, put the tray in the fridge for 10-15 minutes. Puff pastry dough needs to be cold when you put it in the oven in order to rise and get crispy, flaky puffs!

To get the golden color on the puff pastry, mix ¼ cup milk with a teaspoon of sugar and use this liquid like an egg wash. If doing this, you don't need to cooking spray. Instead of preparing the sauce, you can also use ricotta cheese or feta cheese along with the spices to make this spinach puff pastry.

Nutrition