Categories: Appetizer

Ingredients

• 1 package frozen puff pastry, defrosted (Pepperidge Farm recommended) All-purpose flour, for dusting
• The Filling
• 1 jar (about 7.5-8 oz) sundried tomatoes in olive oil, drained and oil reserved 2 cloves of garlic, peeled and smashed
• 1-2 tbsp reserved olive oil from sundried tomatoes
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp red chili powder or cayenne pepper (optional, for desired level of heat) 2 tsp garam masala
• 1 -2 tsp sugar
• salt, to taste
• 1 block (about 400 grams) Indian paneer, at room temperature
• 2 generous handfuls of baby spinach, roughly chopped (optional)

Directions

1. Preparing the Filling

2. Place the drained sundried tomatoes and garlic cloves in a blender or food processor and process until the mixture is rough-textured, not completely smooth.

3. In a medium sauté pan, warm the reserve oil from the sundried tomatoes over medium heat and when it starts shimmering, add cumin seeds and turmeric. When the seeds splutter, add the processed sundried tomato and garlic mixture. Season with cayenne pepper/red chili powder, garam masala, salt, sugar and continue sautéing for about 5 mins, add a splash of water if needed.

4. In the meantime, crumble paneer cheese and roughly chop the baby spinach, if using. Add them to the sundried tomato mixture in the pan and mix well. Adjust seasonings and cook on low heat for about 5 more mins till the spinach wilts.

5. Turn off the heat and let it cool for a few mins.

6. Preparing the Pastries

7. Lightly flour a board and carefully unfold one sheet of thawed puff pastry. Spread the sheet of puff pastry evenly with half the filling, leaving about 1 inch strip on one side. Roll the sheet from the opposite side of the strip to form a long roll by sealing the edge with a little water. Wrap in the plastic wrap or foil. Freeze for about 15 mins.

8. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Meanwhile, preheat the oven to 400 degrees F.

9. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 15-20 mins, until golden brown. Serve warm or at room temperature.

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