Tea time is better with this flaky masala paneer puff! This vegetarian savory puff pastry is filled with veggies, spices, and paneer filling. A crowd-pleasing Indian appetizer for parties and potluck.
Back in India, my college life went by eating all kinds of puffs. Every bakery in India sells a different kind of savory puff pastries as a snack. This veg puff also known as aloo patties is my favorite. If all this makes you nostalgic too then I urge you to try this paneer puff recipe. It comes together with ease using store-bought puff pastry sheets.
Jump to:
- The ingredient list.
- Steps to make the Paneer filling.
- Steps to fill and bake paneer puffs.
- Important tips to consider.
- Frequently asked questions.
- Vegetarian puff pastry recipes to try.
- Paneer Puff Pastry (Indian Bakery-Style)
- Important tips to consider.
- Make ahead-of-time tips
- Best way to warm up stuffed puff pastry.
- Possible substitutes
The ingredient list.
I use a simple blend of veggies like onions, bell peppers, and sweet corn.
Then add basic Indian spices along with pav bhaji masala for a lot of flavors.
I cut paneer into very small pieces so that they stay put in the puff pastry sheets.
Tomato puree keeps the filling moist and adds a tang to it.
Steps to make the Paneer filling.
Just chop your veggies and paneer into small cubes. Stir fry in a pan with spices and tomato puree until done.
Steps to fill and bake paneer puffs.
- Thaw the puff pastry sheets according to the package directions.
- For this recipe, I have cut the pastry sheets into squares.
- Scoop in the filling closer to one edge of the pastry sheet, making sure you do not overfill it or it will be difficult to seal.
- You can stuff the filling in your preferred shape.
- Lightly brush the edges with milk. This will act as glue to seal the puffs well.
- Fold over the pastry to seal by gently pinching it on the edges.
- The best way to seal it is by running a fork gently all over the edges.
- Now brush the top of each puff with milk. This will ensure golden brown top puffs.
- Top it with some nigella seeds if desired.
- Bake it in a preheated oven for 20-25 minutes or until the pastry has puffed up with flaky layers on the side and the top is golden brown.
- Once done, cool them on the pan or on the wire rack.
- These veg puffs will be steaming hot from the inside so let them cool down for 15-20 minutes before serving.
Important tips to consider.
- Make sure that the filling is on the drier side and not very gravy-like.
- As every brand is different, thaw the pastry sheets according to the package.
- Always use a cold puff pastry sheet from the fridge. Do not let it thaw over the counter.
- It should be pliable but cold. If it seems soft or sticky, place it in the freezer for 15 minutes before proceeding.
- Brushing the puff with milk just before baking gives you a lovely golden top on the pastries.
- Do not overfill the pastry sheets.
- Use parchment paper, a silicone mat, or a non-stick baking pan to avoid the pastry sticking to the bottom after baking.
- Always fill in the pastry dough with completely cool filling.
Frequently asked questions.
Which brand of puff pastry sheets is the best?
I like using Pepperidge Farm and Wewalka European bakery-style pastry sheets. But anything should work.
Where can I buy Puff Pastry Sheets?
You will easily find puff pastry sheets at any leading departmental stores like Target, Safeway, Lucky’s, and Shoprite to name a few. It is mostly kept beside frozen pies and cool whip topping. In the USA, Indian grocery stores carry these sheets as well. Make sure to browse the freezer section.
Can you fill puff pastry sheets ahead of time?
Puff pastry recipes make an excellent ahead-of-time appetizer. Yes, you can fill and refrigerate it covered, in the coldest part of your fridge. You can fill puffs and place them in the fridge for up to 2 days until baking.
Can you bake paneer puffs a day before?
Yes, you can make the puffs and store them in the fridge. Just warm it in an oven at 375 degrees for 5-10 minutes before serving. Note that they won’t be very flaky but still taste good.
Best way to warm up stuffed puff pastry.
- To warm it, pop it in a 375 deg F oven for 5-10 minutes.
- Please do not microwave or the puff will turn soggy.
How to keep puff pastry warm and crisp at a party?
- If you are hosting a party, you will have hundreds of things to take care of. You can make these puffs a day ahead or the same day.
- Either warm it up as directed above when your guests are about to eat or do the below.
- You can constantly keep it warm in a hot oven that is switched off. Just preheat your oven to 350deg F. Switch it off. (Very important – do not keep it on.)
- Place a tray lined with puffs in the oven, shut the oven door, and let it stay warm throughout the party.
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Vegetarian puff pastry recipes to try.
Achari Paneer Braided Puff Pastry
Eggless Chocolate Pudding Puff Pastry Bites
Paneer Puff Pastry (Indian Bakery-Style)
Ingredients
- 1 box 2 sheets Pepperidge Farm Puff Pastry
- 2 ¼ cups paneer small cubes (400 grams)
- 2 tablespoons mustard oil * Or oil of choice
- 1 cup onions chopped
- 2 teaspoons grated ginger
- 1 tablespoon minced garlic
- 1 cup bell peppers chopped
- ½ cup frozen corn kernels
- ½ cup tomato puree
- 2-3 tablespoons water to aid cooking.
Spices used
- 1 teaspoon cumin seeds
- 2 teaspoons red chili powder
- 2 teaspoon pav bhaji masala*
- 1½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Pinch of black pepper
- ½ teaspoon amchoor powder see notes
- 1 teaspoon kasoori methi
- Sat to taste
Instructions
- Heat up oil in a wide pan.
- Once hot add in cumin, nigella seeds, onion, and ginger garlic and saute for 2 minutes on medium heat.
- Add in the bell peppers and saute for 1 minute.
- Add in the tomato puree and all the spices called for including some salt.
- Add a few tablespoons of water to cook the masala. Mix everything well.
- Add in the frozen corn, cover, and cook for 2 minutes on low flame.
- Add in paneer, kasoori methi and combine everything well. Cook for an additional minute.
- Stir in a fistful of chopped cilantro.
- Taste and adjust the seasoning to your preference.
- Cool it completely before filling it.
Filling and baking puff.
- Thaw the puff pastry sheets according to the package directions.
- Carefully take out one sheet of puff pastry and divide it into equal parts.
- I like to use a pizza roll cutter to cut the pastry dough.
- You can experiment with shapes, the most common being rectangles and triangles.
- For this recipe, I have cut the pastry sheets into squares.
- Scoop in the filling closer to one edge of the pastry sheet, making sure you do not overfill it or it will be difficult to seal.
- You can stuff the filling in your preferred shape.
- Lightly brush the edges with milk. This will act as glue to seal the puffs well.
- Fold over the pastry to seal by gently pinching it on the edges.
- The best way to seal it is by running a fork gently all over the edges.
- Now brush the top of each puff with milk. This will ensure golden brown top puffs.
- Top it with some nigella seeds if desired.
- Bake it in a preheated oven for 20-25 minutes at 425 deg F or as directed on the package.
- Bake until the pastry has puffed up with flaky layers on the side and the top is golden brown.
- Once done, cool them on the pan or on the wire rack.
- These veg puffs will be steaming hot from the inside so let them cool down for 15-20 minutes before serving.
- Serve it with green chutney, ketchup, and masala chai.
Step by Step video of the recipe –
Notes
Important tips to consider.
- Make sure that the filling is on the drier side and not very gravy-like.
- As every brand is different, thaw the pastry sheets according to the package.
- Always use a cold puff pastry sheet from the fridge. Do not let it thaw over the counter.
- It should be pliable but cold. If it seems soft or sticky, place it in the freezer for 15 minutes before proceeding.
- Brushing the puff with milk just before baking gives you a lovely golden top on the pastries.
- Do not overfill the pastry sheets.
- Use parchment paper, a silicone mat, or a non-stick baking pan to avoid the pastry sticking to the bottom after baking.
- Always fill in the pastry dough with completely cool filling.
Make ahead-of-time tips
- You can make Paneer filling up to 2 days ahead of time. Refrigerate after cooling it.
- You can fill puffs and place them in the fridge for up to 2 days until baking. Make sure to place it in a closed container to prevent drying out.
- After baking, you can store the puff at room temperature for 12 hours or refrigerate it for 3 days.
Best way to warm up stuffed puff pastry.
- To warm it, pop it in a 350 deg F oven for 10-15 minutes.
- Please do not microwave or the puff will turn soggy.
Possible substitutes
- For this recipe, I have used Pepperidge Farm Puff Pastry Sheets. Use puff pastry sheets of your choice. Use as directed on the package.
- You can add finely chopped carrots, green beans, peas, or cabbage to the filling.
- Squeeze in some fresh lemon juice instead of amchoor powder.
- This masala can be highly customized by using veggies of your choice. You may play with the spices too. If eating it with Rotis you may add crushed tomatoes/ puree for gravy or enjoy his dry version. There is absolutely nothing right or wrong while making this masala. The result is delicious.
Hi Khushboo! These puffs look yummy! What temperature are we baking these at?
425 deg F or as directed on the package.