Spinach and Paneer Pasty | Vegetarian Pasty

“Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this vegetarian pasty made with spinach and paneer is a firm favourite in my home.”

Spinach and Paneer Pasty

Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this vegetarian pasty made with spinach and paneer is a firm favourite in my home. What’s not to love? 

Taking its inspiration from 2 dishes I love, the spinach and cheese puff pie is a combination of the beloved Indian Saag Paneer and the British pasty.

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 will also probably catch me eating it as a midnight snack too.


Ingredients

  • 400g young tender spinach
  • 3-4 tbsp water 
  • 25g unsalted butter
  • 1 medium white onion, finely chopped
  • 1 inch ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 medium tomato, diced
  • 125g paneer, small slices
  • 1 egg yolk
  • 1 tsp sea salt flakes
  • 1 x 375g all butter puff pastry
  • 1 egg, beaten
  • plain flour, a little for dusting

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Spinach and Paneer Pasty

1. Into a large pot place young tender spinach and add 3-4 tbsp of water. Cover with a lid and set over a low flame and cook for 3-5 minutes or until the spinach just starts to wilt down.


2. Remove the pot from the heat and run the spinach under cold water to stop the spinach from cooking further. Squeeze the spinach in batches to remove excess liquid and then roughly chop it. Place into a bowl and set aside.


3. Into a large pan melt unsalted butter over a medium flame. When the butter has warmed through, add the chopped onions and 1 tsp of salt. Sauté until the onions have softened. Then add ginger, garlic and green chilli and sauté for 60-90 seconds to cook out any rawness.


4. Next add chilli powder, turmeric powder, garam masala powder and stir for another 60 seconds to release the aromas of the spices. Tip the chopped tomatoes in and cook until the tomatoes have completely disintegrated into the onion masala.


5. Into the bowl of cooked spinach add the onion masala, chopped paneer pieces, egg yolk and season with a pinch of salt. Mix well and set aside.


6. On a lightly floured surface, roll out a sheet of all butter puff pastry into a 28 x 42 cm rectangle size. Then using a 14 cm diameter bowl cut out 6 puff pastry rounds from the dough.

7. Next add 1 generous heaped spoonful of the spinach and paneer mix to 1 side of the circular cut out. Wet the rim of the empty side with water and bring across to cover the filled half.

8. Press the rim of both ends together with your fingers to create a seal. If you want you can also press the edges with a fork to give the edges a pattern and seal it completely.


9. Brush the pasty lightly with a beaten egg and create a slit at the top to let steam escape. In a preheated the oven to 200°C/180°C fan/Gas Mark 6 bake the pasty’s for 25-30 minutes until golden brown. Remove from the oven and leave to rest for at least 10 minutes before serving.


Similar dishes that you could try

Is this recipe making your mouth water? Why not check out some of these other vegetarian and vegan recipes!

Vegan Black Bean and Fennel Meatballs

Tasty Vegan Chili

Delicious Beetroot and Walnut Fritters

Roasted Cauliflower and Garlic Soup

Keralan Dhal Curry


Storing Suggestions

If you decide to prepare these pasty’s in advance and store them for future baking, simply place them into an airtight container and freeze. They should keep well for over 6 months. 

When you are ready to bake, place the pasty’s in the refrigerator so they thaw from frozen completely. Then follow the baking method as described in this recipe.


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Spinach and Paneer Pasty

Spinach and Paneer Pasty

Light and flaky on the outside with a deep earthy spinach and cheese filling on the inside, this vegetarian pasty made with spinach and paneer is a FIRM favourite in my home.
AuthorGeorge Alexander
PREP TIME15 minutes
COOK TIME40 minutes
TOTAL TIME55 minutes
Servings6 (pasties)
CourseAppetizer Side Dish Snack
CuisineBritish Fusion Indian Vegetarian
KeywordSpinach Puff Pastry Vegetable Puff Pie Pastry Vegetarian Pasty
Calories411 kcal

Ingredients

PASTY FILLING

  • 400 g young tender spinach
  • 3-4 tbsp water
  • 25 g unsalted butter
  • 1 medium white onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 green chilli (finely chopped)
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 medium tomato (diced)
  • 125 g paneer (small slices)
  • 1 egg yolk
  • 1 tsp sea salt flakes

PUFF PASTRY

  • 1 x 375 g all butter puff pastry
  • 1 egg (beaten)
  • plain flour (a little for dusting)

Instructions

  • Into a large pot place young tender spinach and add 3-4 tbsp of water. Cover with a lid and set over a low flame and cook for 3-5 minutes or until the spinach just starts to wilt down.
  • Remove the pot from the heat and run the spinach under cold water to stop the spinach from cooking further. Squeeze the spinach in batches to remove excess liquid and then roughly chop it. Place into a bowl and set aside.
  • Into a large pan melt unsalted butter over a medium flame. When the butter has warmed through, add the chopped onions and 1 tsp of salt. Sauté until the onions have softened. Then add ginger, garlic and green chilli and sauté for 60-90 seconds to cook out any rawness.
  • Next add chilli powder, turmeric powder, garam masala powder and stir for another 60 seconds to release the aromas of the spices. Tip the chopped tomatoes in and cook until the tomatoes have completely disintegrated into the onion masala.
  • Into the bowl of cooked spinach add the onion masala, chopped paneer pieces, egg yolk and season with a pinch of salt. Mix well and set aside.
  • On a lightly floured surface, roll out a sheet of all butter puff pastry into a 28 x 42 cm rectangle size. Then using a 14 cm diameter bowl cut out 6 puff pastry rounds from the dough.
  • Next add 1 generous heaped spoonful of the spinach and paneer mix to 1 side of the circular cut out. Wet the rim of the empty side with water and bring across to cover the filled half.
  • Press the rim of both ends together with your fingers to create a seal. If you want you can also press the edges with a fork to give the edges a pattern and seal it completely.
  • Brush the pasty lightly with a beaten egg and create a slit at the top to let steam escape. In a preheated the oven to 200°C/180°C fan/Gas Mark 6 bake the pasty’s for 25-30 minutes until golden brown. Remove from the oven and leave to rest for at least 10 minutes before serving.

Nutrition

Calories: 411kcal (21%) Carbohydrates: 31g (10%) Protein: 10g (20%) Fat: 27g (42%) Saturated Fat: 17g (106%) Cholesterol: 62mg (21%) Sodium: 477mg (21%) Potassium: 26mg (1%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 137IU (3%) Vitamin C: 56mg (68%) Calcium: 23mg (2%) Iron: 27mg (150%)

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 #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

If you love this vegetarian pasty, why don’t you check out our other vegetarian recipes? Like this delectable beetroot and walnut fritters recipe.


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