Paneer Bhurji puffs are one of my go to appetizers and I’m SO excited to share this recipe with you all! Soft succulent paneer bhurji tucked in buttery flaky golden puff pastry. It’s a match made in food heaven and what I call a party perfect appetizer. These crunchy, flakey, savory pastries are perfect anytime of day but especially delicious when paired with a cup of hot chai in the evening.
When my husband and I first got married and visited India it was exhausting with all the family meet and greets, lunches and dinners. When I would tire of these meals and needed a change, he would sneak us out and we would go relish puffs and chai.
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Puffs are one of my favorite snack items: keema puffs, vegetable masala puffs, mushroom and corn puffs, these paneer bhurji puffs, you really can’t go wrong! Puff pastry makes the perfect base for your favorite fillings.
I always have Puff pastry sheets in my freezer stock as they are super convenient and a life saver when putting together last minute tea snacks or meals. If you’re serving this as a snack, a hot cup of chai is a perfect accompaniment. If you’re serving it as a meal I would suggest making the puffs larger and serving them alongside a mixed salad.
For the puff pastry sheets I used pre cut pastry squares where all I had to do was stuff them with filling. You can also buy the full size sheets and cut them to your liking. I love having the pre cut squares as an option as you just stuff and bake. For these I lined the pastry squares in a cupcake tin, stuffed the paneer bhurji filling and folded over the tops. Similarly you could make turn overs, a braided puff or even puff rounds by using a cookie cutter.
- 6-8 puff pastry squares
- 2 cups paneer bhurji
- 2 tablespoon whole milk or heavy cream
- ⅛ teaspoon nigella seeds
- Remove the frozen puff pastry sheets from the freezer and let them thaw while you prepare the paneer bhurji filling.
- Pre heat the oven to 425 F and grease a cupcake/muffin tin with butter or cooking spray.
- Place the puff pastry squares into the cups. The corners will come up a little. Lightly poke the bottom with a fork, being careful not to poke all the way through
- Add the paneer filling to each cup until full.
- Fold the points of the dough over the top of the filling and pinch together.
- Lightly whisk while milk or heavy cream and brush it over the pastry.
- Top with nigella seeds and bake for 20-25 minutes or until golden brown!
- mins / 20 minutes
Enjoy!
