Indian 1 hr-1 hr 30 mins

Paneer and Vegetable Pinwheels

Name: Paneer and Vegetable Pinwheels
Total time: 90 min
Ingredients: 14 oz paneer finely shredded; 1 onion finely diced; 1 carrot finely shredded; 1 boiled potato finely shredded; 1 1/2 jalapeño finely diced; 10 garlic cloves + 1 inch of ginger ground into a paste or finely shredded; 1/3 cup chopped cilantro; 1 cup frozen green peas; Juice of 1 small lime; 4 tablespoons avocado oil; 2 Puff pastry sheets (26oz, rolled 10x15); 3 tablespoons of melted unsalted butter; Spices:; 1/2 tablespoon whole cumin (Jeeru); 1/2 teaspoon turmeric; 2 tablespoons coriander powder; 1 teaspoon brown sugar; 2 teaspoon salt; 1 tablespoon paneer tikka masala

These paneer and vegetable pinwheels will become your new go to party/gathering appetizers! They are packed with vegetables, protein and bold spices, everything...

These paneer and vegetable pinwheels will become your new go to party/gathering appetizers! They are packed with vegetables, protein and bold spices, everything you need to keep your guests full and happy until dinner is ready to be served. In addition to that, they are such a fun way to visually and literally spice up the same typical appetizers that are being served at parties. It is a great way to make sure your vegetarian friends have something to eat other than a salad and to use up that block of paneer that has been sitting in your fridge for way too long. The best way to serve these paneer and vegetable pinwheels is fresh out of the oven and alongside cilantro and mint chutney as well as with tamarind chutney. They are also a great snack or appetizer to make ahead of time. You can have the potatoes parboiled and paneer and carrots pre shredded making the process of assembling and cooking go much quicker. Another option is to have the filling prepped a few days in advance so all you have to do the day of is roll it with the dough and bake. To take it one step further, you can have the rounds pre cut and either freeze them for up to a month and use as needed or leave them in the fridge one to two days prior to baking so all you would have to do is bake them when you're ready.

Total

1 hr-1 hr 30 mins

Method

In a large frypan, add in the oil and whole cumin and onions and cook at medium heat for 5 minutes until onions are translucent. Be sure constantly stir.
Add in the ginger and garlic paste, jalapeño and peas and cook at medium heat for another 3-5 minutes until the peas are cooked through.
Add in the spices and cook for another 2 minutes then add in the potato, paneer, lime and carrot and cook for another two minutes.
Add in the cilantro and mix and let the mixture cook for 20 minutes.
Let the puff pastry defrost according to package instructions. Lay down parchment paper and roll out the dough and then evenly spread a layer of the filling across the dough.
Roll up the dough tightly to create a lid like shape. Then cut 1/2 inch rounds to create the pinwheel shape. On a baking tray lay down parchment paper and spread out the pinwheels so they are not touching. Brush on the melted butter on top of each pinwheel. Bake at 400 degrees for 25-35 minutes. The time varies based off the puff pastry used so keep an eye on it. Then enjoy!

Notes

Original Instagram reel: https://www.instagram.com/reel/CkBf75QJMFJ/?utm_source=ig_web_copy_link

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