Rukmini Iyer’s quick and easy recipe for spiced paneer puff with quick pickled carrot raita | food

TThese delicious little pastries are as good for a snack as they are for dinner, and take only minutes to prepare. I like to fill squares of pastry and fold them into little triangular puffs, but if you prefer a more Cornish pasty look (*food writer canceled for suggesting paneer is a proper pie filling!*), by all means, remove the circles, fold them into half-moons and crimp the edges.

Marinated paneer with quick pickled carrot raita

Preparatory school 20 minutes
He cooks 25 minutes
serves 3-4

225g paneer block
2 green onionstrimmed
20 grams of mint leaves
Zest of 1 lime, Plus 15 ml of lemon juice
1 green peppertailored if you wish
1 stacked A teaspoon of sea salt
1 A tablespoon of self-raising flour
320 grams of puff pastry
1 eggto hit

Rita’s quick pickled carrots
½ A teaspoon of fennel seeds
½ A teaspoon of coriander seedsslightly crushed
30 ml of white wine vinegar
½ A teaspoon of sea saltI collapsed
2 green onionsTrimmed and finely chopped
300 grams of carrotsPeeled, cut into quarters lengthwise, and cut into thin slices
150 grams of natural yoghurt

Preheat the oven to 220°C (200°C fan)/425°F/Gas 7. Place the paneer, spring onions, mint leaves, lemon peel and juice, green chillies and salt in a food processor, scraping down the sides occasionally, until the mixture resembles very fine couscous. Add the flour, and pulse again until the mixture is more finely crumbly. Taste and adjust salt as needed.

Unroll the dough and cut it into 12 equal squares. Divide the paneer mixture evenly between the pastry squares (a little more than a heaping tablespoon in each square will do), then bring two opposite ends of the pastry to form a triangle. Gently press all edges to seal, then transfer to a lined baking tray. Repeat until all the pastry triangles are closed (you can lay them upright, like little dumplings, or on their sides, like triangles). Brush the pastries with the beaten egg, then bake for 25 minutes until golden brown and cooked through.

Meanwhile, toast the fennel seeds and coriander in a small dry frying pan, then place them in a large bowl with the vinegar and salt. Mix the ingredients well, then add the green onions and carrots. Leave the pickle until you are ready to eat.

Just before serving, stir the yogurt through the quick pickled carrots, then serve alongside the hot pastry pies.