Continental · serves 2

Spinach and Paneer Puff Pie

Shop-bought puff pastry, spinach and paneer. Looks like a bakery, takes an hour.

55 min Some work Vegetarian

Ingredients

  • 375g puff pastry
  • 200g paneer, crumbled
  • 2 cups spinach, boiled and squeezed
  • 1 onion, chopped
  • 2 stalks spring onion, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp tomato paste
  • 1 green chilli, chopped
  • 50ml oil
  • Salt and pepper

Method

  1. Fry the onion and spring onion until transparent, then mix everything for the filling in one bowl.
  2. Roll the pastry into four circles. Stack two in a greased tin, brushing oil between them.
  3. Filling in, then the other two circles on top, oiled between again. Press the edges shut properly.
  4. Brush the top with oil.
  5. 180°C for 30 minutes until deep golden. Let it sit 10 minutes or the filling runs.

Questions people ask about Spinach and Paneer Puff Pie

How long does Spinach and Paneer Puff Pie take?

About 55 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of spinach in Spinach and Paneer Puff Pie?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Spinach and Paneer Puff Pie ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

Is Spinach and Paneer Puff Pie vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Spinach and Paneer Puff Pie?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Spinach and Paneer Puff Pie?

Bread, potatoes or a simple salad. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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