This recipe is like a savory version of our gujiya. These are a perfect party appetizer food when serving 6-8 guest. These can be easily made in advance and baked when your guest arrive.
My son and hubby totally loves them. I may not have many deep frying recipes on the blog because of that. Both love baked goodies. I have chosen simple and hit combo of paneer and cheese but really any leftover sabji will also do the trick.
So the dough is basically a short crust pastry which originally uses egg but I have made it without egg. Also its important that all the ingredients of the pastry should be cold as it helps in making a flaky pastry. If you wanna add egg, add 1 egg yolk to the flour before adding water.
2&1/2 cup APF/ maida
150g Cold Butter
250ml approx chilled water
1 cup crumbled fresh Paneer
1/2 cup cheese
1 large onion finely chopped
Salt and pepper for taste
1tbsp finely chopped coriander leaves
Milk for brushing
Sesame seeds for topping
To prepare pastry-
In a food processor pulse the flour and butter until it looks like bread crumbs.
Now slowly start adding water. Start by adding a little. Keep adding until the dough just comes together. For this pulse a regular intervals rather than continuous pulsing. Once it comes together take it out in a cling film, wrap and chill for 30 mins.
This process can be done be hands as well.
Now heat oil on a nonstick pan. Add onions and saute till soft. Add paneer and cheese. Add salt and pepper. Let it cool.
For final assembly
Preheat the oven at 200°C for 10 min.
Take half the dough out of fridge and keep the rest back.
Roll out on a flat surface. Cut circles with a cookie cutter. Spoon 1tbsp filling on one side. Flap over the other side onto the filling and press gently to seal.
Place on the baking tray. Noe with a fork gently make impression on the edges of the pastry.
Brush with milk generously. Sprinkle with sesame seeds.
Bake for 10-12 mins until top starts to brown.
PS. If you don’t have an oven you can deep fry them too.
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