Creamy Spinach Paneer Puff Pastry

Spinach Paneer puff pastry is a super easy, delicious snack or a meal at any part of the day that carries the flavors of spinach, paneer along with garlic and Italian herbs, cooked in fresh cream which is wrapped inside puff pastry and baked till golden.

When I mentioned about ‘meal at any part of the day’, I made this for dinner last night which was quite stomach-filling and it satisfied our tastebuds too!!

We are not using any Indian masalas in this recipe. Just I wanted to try it out with Italian herbs, white pepper (black pepper can be used too), garlic salt and fresh cream. The outcome result was extraordinary which we all enjoyed and the meal turned to be healthy too!!

The cooking process is very simple with limited steps though it looks like it has many ingredients. If you do not have basil, parsley, oregano, thyme separate you can always use mixed Italian herbs. If you do not have garlic salt, finely chop one or two garlic cloves and use it.

Highly recommended recipe if you want to surprise your guests or family members with something new and this is my innovation😊

Let us check the recipe of this delicious, stomach-filling, perfect creamy spinach paneer puff pastry❤

INGREDIENTS

  • Puff pastry- 1 sheet (to make 9 puffs)
  • Onion- 1, medium sized ( finely chopped)
  • Spinach- 150 gms. ( finely chopped)
  • Paneer- 200 gms. ( grated or crumbled)
  • Green chilli- 1, finely chopped ( optional)
  • White pepper- 1/4th tsp ( black pepper can be used too)
  • Garlic – 2 cloves (finely chopped)
  • Fresh cream- 100 ml.
  • All-purpose flour/ wheat flour- 1 tbsp
  • Garlic salt- 1/2 tsp
  • Oregano, parsley, basil, thyme- to make 1 tsp ( mixed Italian herbs can be used too)
  • Egg- 1
  • Salt- as needed.

PROCEDURE

Either grate or crumble paneer and keep it ready.

Finely chop the onions, garlic cloves, green chilli and spinach.

If the pastry sheet is frozen, keep it out of the freezer one hour before cooking.

Heat 2 tbsp of olive oil or butter in a pan. Add garlic cloves and green chilli. The reason to add them first is to infuse their flavor in the oil.
Add the finely chopped onions and saute till it turns translucent and changes the color in medium flame.

Once the color changes, add the finely chopped spinach. Now keep the flame in high and let the water released from spinach evaporate.
The leaves shrink and the water evaporates.
Then add the grated or crumbled paneer. Once you add the paneer, keep the flame in low to medium.
Now add 1 tbsp of all-purpose flour/wheat flour, white pepper and needed salt. Mix everything together and let it get cooked for a minute. The flame is in low to medium.
Now add garlic salt, basil, oregano, parsley, thyme and mix everything together.
Add fresh cream. Mix it and let it get cooked for a minute. The stuffing will get thick. Switch off the flame now.
Stuffing is ready now. Let it cool down. Preheat the oven to 180 degree celsius for 10 to 15 minutes.
Now whisk 1 egg in a bowl.
Now spread the defrosted pastry sheet carefully.
1. Cut the pastry sheet into equal pieces. 2. Keep one tbsp of stuffing in each piece. 3. Repeat and stuff all the pastry pieces. 4. Fold one side of the pastry sheet over the other and close all the sides. Place it and arrange it in a baking tray which is covered with a baking paper.
1. Now take a fork and press towards the corners to make a mark. 2. Repeat and finish all the pastries. 3. Using a brush, spread the whisked egg evenly over all pastries. 4. Sprinkle little thyme, oregano, basil, thyme, garlic salt on each pastries. 5. Slice and make a mark on each pastries using a knife. I sliced horizontally in two places. This helps it to get cooked and pressure to escape. 6. Repeat with all the pastries.
Ready to go into the oven.
Keep it in a preheated oven and bake it at 200 degree celsius for 20 to 30 minutes till it is cooked completely and the top surface turns brown.
Once cooked and out from oven. Ready.

TIPS

  • You can increase the quantity of spinach. 200 gms. of spinach can be used.
  • If you do not have garlic salt, slice one or two garlic cloves to very fine and use it.
  • Green chilli is optional. Skip it if you want to.
  • Both white pepper and black pepper can be used.
  • Either all-purpose flour or wheat flour can be used.