Corn-Paneer Parcels
Open-topped puff envelopes loaded with crumbled paneer, sweet corn, capsicum and a hint of schezwan — folded so the cheesy filling peeks out the top and crisps as it bakes.
Per serving
Ingredients
- 400 gHome puff pastry, rolled and cut
- 100 gPaneer, crumbled
- 50 gMozzarella cheese, grated
- 2 tbspCapsicum, finely chopped
- 2 tbspSweet corn (American corn), boiled
- 1/2 cupOnion, chopped
- 1 tspMixed herbs
- 1/2 tspSchezwan sauce
- 1/2 tspTomato ketchup
- to tasteSalt
- to tasteBlack pepper
- 2 tspCoriander leaves, chopped
- 2 tspGreen chillies, chopped
- 1 tbspMilk, to brush
Method
- 1
In a bowl combine crumbled paneer, grated mozzarella, chopped capsicum, sweet corn, onion, mixed herbs, schezwan sauce, ketchup, salt, pepper, coriander and green chillies. Mix gently until well combined.
- 2
Roll the chilled puff pastry to 4 mm and cut into 4-inch squares.
- 3
Place a generous tablespoon of filling in the centre of each square. Bring all 4 corners up to meet in the centre and pinch lightly together — the sides remain open like an envelope.
- 4
Brush the visible pastry with milk. Place on a parchment-lined tray.
- 5
Bake in a preheated 220°C convection oven for 12 to 15 minutes until the pastry is deep golden and the cheese on top is bubbling and lightly browned. Serve immediately.