Spicy Schezwan Paneer Puffs (Impression)
Buttery pastry stuffed with spicy paneer and veggie mix, then baked till perfectly crisp and golden.
# Liste des ingrédients:
→ Pastry
01 -
1 package frozen puff pastry sheets
02 -
1 tablespoon milk for brushing
→ Filling
03 -
1½ tablespoons cooking oil
04 -
300g paneer, diced into tiny cubes
05 -
¾ cup onions, chopped finely
06 -
1 cup bell peppers, diced small
07 -
½ cup carrots, cubed small
08 -
2 teaspoons minced garlic
09 -
1 teaspoon ginger, minced or finely grated
10 -
4 tbsp Schezwan chili sauce
11 -
1 tablespoon dark soy sauce
12 -
3 tablespoons hot red chili sauce
13 -
1 tablespoon white vinegar
14 -
¼ tsp salt or adjust per your liking
# Étapes de préparation:
01 -
Warm oil in a wide pan or wok on medium heat. Toss in the chopped ginger, garlic, and onion, and stir for a minute until fragrant.
02 -
Add the chopped carrots and peppers to the pan. Stir on medium heat for 3 or 4 minutes until they soften slightly.
03 -
Drop in the paneer cubes, followed by salt, soy sauce, vinegar, Schezwan sauce, and red chili sauce. Stir everything together and cook for 2-3 minutes on medium-high until evenly combined.
04 -
Take the pan off the heat and leave the filling to fully cool before moving to the next step.
05 -
Set your oven to preheat at 210°C (425°F). Cover a baking sheet with parchment paper.
06 -
Let the puff pastry sheets thaw as stated on the package. Unroll one sheet carefully, then cut into six equal squares using a knife or pizza cutter.
07 -
Put 2 tablespoons of filling towards one side of each pastry square. Avoid overstuffing. Brush milk along the edges, fold the pastry over into a triangle or rectangle, and seal by pinching the sides together.
08 -
Place the prepared puffs on the baking tray, giving them about 2 inches (5cm) of space between each one. If the dough feels sticky or soft, let them chill in the fridge for 15 minutes before baking.
09 -
Gently brush milk on the surface of every puff. This helps give them that golden sheen.
10 -
Pop the tray into the oven and bake for 18-20 minutes. They should puff up nice and flaky, with a golden finish on top.
11 -
Pop four assembled puffs into the air fryer basket. Brush the tops with milk, then cook at 180°C (350°F) for 8-10 minutes, or until golden and risen.
12 -
Serve fresh and warm, alongside extra Schezwan sauce, ketchup, or green chutney if you'd like.
# Informations complémentaires:
01 -
If puff pastry starts softening too much as you handle it, stick it in the fridge for about 15 minutes to firm up again.
02 -
The stuffing can be made a day early and stored in an airtight container in the fridge.