Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)
For the filling:Paneer – 7 oz, grated
Oil – 1 tbsp
Turmeric (Haldi) Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp
Cumin (Jeera) Powder – 1/4 tsp
Chaat Masala – 1/2 tsp
Amchoor (Dry Mango Powder) – 1/4 tsp
Salt – to taste
Mint-coriander chutney - 1 cup
All-purpose flour - as required
Cooking spray - to grease the baking pan
Cooking spray - to grease the baking pan
Method:
1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
2. Preheat oven to 400 degrees F. Grease a cookie sheet or tray.
3. To the grated paneer, add the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt and mix well.
4. Heat Oil in a skillet and heat the Paneer in the skillet for about a minute or so. Allow it to cool.
5. In the meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
6. Spread the chutney, a very thin layer to avoid making the pastry sheet soggy.
7. Divide the filling and spread half of the filling on the first sheet.
8. Roll the sheet gently into a roll as tightly as possible while being gentle.
9. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
10. Roll the roll over and gently pinch the edges together.
11. With a sharp knife, cut rounds and place them on the greased tray.
12. Repeat steps 5-11 for the 2nd puff pastry sheet.
13. Place them in the oven for about 15 minutes, keep checking and take them out once they are a nice golden brown color. The amount of time required in the oven depends on the thickness of the pinwheels.
14. Once out of the oven, allow them to cool for about 5 minutes before transferring them.
2. Preheat oven to 400 degrees F. Grease a cookie sheet or tray.
3. To the grated paneer, add the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt and mix well.
4. Heat Oil in a skillet and heat the Paneer in the skillet for about a minute or so. Allow it to cool.
5. In the meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
6. Spread the chutney, a very thin layer to avoid making the pastry sheet soggy.
7. Divide the filling and spread half of the filling on the first sheet.
8. Roll the sheet gently into a roll as tightly as possible while being gentle.
9. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
10. Roll the roll over and gently pinch the edges together.
11. With a sharp knife, cut rounds and place them on the greased tray.
12. Repeat steps 5-11 for the 2nd puff pastry sheet.
13. Place them in the oven for about 15 minutes, keep checking and take them out once they are a nice golden brown color. The amount of time required in the oven depends on the thickness of the pinwheels.
14. Once out of the oven, allow them to cool for about 5 minutes before transferring them.
Enjoy warm.
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