“Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this spinach and paneer pasty is a firm favourite in my home.”
Taking its inspiration from 3 dishes I love. Borrowing a little from the beloved Torta Pasqualin – with its components of spinach, parmesan and eggs. As well as an Indian favourite, Saag Paneer – with spices like fenugreek and cumin. All neatly packaged in a beautifully British pasty.
Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this spinach and paneer pasty is a firm favourite in my home. What’s not to love?
I will normally have this as a yummy snack to get me through the afternoon or as a hearty lunch with a side of salad. Although, you’ll also probably catch me eating it as a midnight snack. So, basically enjoy it whenever!
Spinach and Paneer PastyCourse: SnacksCuisine: BritishDifficulty: Medium
Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this spinach and paneer pasty is a firm favourite in my home.
1 tsp olive oil
1 medium onion, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 tsp green chilli
1/4 tsp fenugreek seeds, toasted and coarsely crushed
1/2 tsp cumin powder
1 egg yolk
45g parmesan, finely grated
- puff pastry
1 x 375g all butter puff pastry
1 egg, beaten
a little flour, for dusting
- Heat oven to 180c/160c fan/gas 4. Add spinach to a large pot of simmering water and cook until the spinach has wilted down- around about 5 minutes. Remove from the heat and drain in a colander. Rinse the spinach in cold water. Squeeze the spinach in batches to remove any excess liquid. Roughly chop and set aside.
- Melt butter along with olive oil in a sauté pan, adding to it finely chopped onions and cook until softened. Then add ginger, garlic, green chilli and sauté for a further 2 minutes – cooking out any rawness. Tip the sautéed ingredients into a bowl along with the spinach. Stir in the paneer, egg yolks, parmesan, salt and mix well.
- On a lightly floured surface, roll out the all butter puff pastry to a 25 x 30 cm rectangle. Using a bowl with an approximate 14 cm diameter, cut out 6 circular shapes from the pastry dough. Add 1 generous heaped spoonful of the mixture on 1 half of the circular cut out. Bring the other half over and press into the other end to create a semi-circle. Press the edges gently with a fork to seal.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through. Bake for 30 minutes. Leave to rest for 10 minutes before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.
If you love these pasties, why don’t you check out our other vegetarian recipes? Like this delectable beetroot and walnut fritters recipe.
Recipe adapted from: spinach and ricotta slice from BBC good food.