Paneer Pie

See video

  • Cook: 45 min
  • Servings: 2


  • 1 red onion
  • 1 block Apetina® Paneer
  • 1 potato
  • 2 cloves garlic
  • 400 g chopped tomatoes
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp fenugreek
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 100 g spinach
  • 150 ml double cream
  • thumb sized piece of ginger
  • pinch of salt
  • 1 pack of ready roll puff pastry

Chop paneer into cubes and prep your veg by slicing red onions and dicing the potatoes.

Stick a little vegetable oil in a pan and fry off your paneer chunks until they're nice and crispy. Add a little salt, this should take 3 minutes. Set these aside when done.

Add the onions and butter to the same pan that you cooked paneer in. Grate in some garlic and some ginger. Let this cook a little then sprinkle in some cumin, chilli powder, fenugreek, garam masala and then mix. Add a tin of chopped tomatoes and simmer for a few minutes.

Blend all that in a food processor and then add it back to the pan with some spinach and your bits of diced potatoes. A bit of water will help to wilt the spinach here and you'll also need to add some cream.

Preheat your oven to 200ºC then stir in your bits of juicy paneer. Put all of this into a pie dish and add a sheet of puff pastry on top over the dish, trimming off excess. Pierce a hole in the top and coat with egg wash and add any pastry letters or shapes you’d like on there. I went with a W, for obvious reasons.

Leave your pie in the oven for 30 minutes and then its pie o’clock! Enjoy!


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