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Thursday, March 3, 2011


Puff pastry sheets - 1 sheet
Paneer(grated) - 7 oz
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Cilantro(chopped) - 2 tbsp

Thaw puff pastry sheets on the counter for 40 minutes.
Preheat oven to 400 degrees F.
Grate the paneer in a bowl.Add in the turmeric, red chilli powder, cumin Powder, garam massala powder and salt.
Mix well and add the chopped cilantro and mix again.
Heat oil in a skillet. Heat the paneer in the skillet for about a minute or so.
Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
Meanwhile, dust a flat surface with some all purpose flour and open the sheet of puff pastry on it.
Dust a little more flour on top of the sheet and roll out the sheet a little. Spread thin layer of the filling on the sheet.
Roll the sheet gently into a roll as tightly as possible while being gentle.
Once you reach the edge, dab a little water and gentle but firmly press the edge in.
With a sharp knife, cut rounds and place them on a greased tray.
Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
Once out of the oven, allow them to cool for about 5 minutes before transferring them.
Enjoy warm.

If the pinwheels turn cold and soggy, then reheat them in preheated oven(150 deg F or min temp) for 5-8 mins and they will be crisp again.

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