Kadai paneer parcels

SERVES 4-6

1tsp rapeseed or olive oil

1 onion, finely chopped

1tsp grated fresh ginger

1 garlic clove, very finely chopped 1 red pepper, finely diced

1 green pepper, finely diced

Sea salt

400g paneer, diced

¼tsp ground cumin

½tsp ground coriander

½tsp ground turmeric

½tsp chaat masala

¼tsp mango powder

A pinch of chilli powder

or chilli flakes

4tbsp freshly chopped coriander 325g ready-rolled puff pastry, fully

defrosted if frozen

1 Preheat the oven to 200°C/180°C fan/ gas mark 6. Line a baking sheet with greaseproof paper. Set a frying pan over a medium heat, add the oil and stir in the onion. Cook for 10min or until tender and a little golden.

2 Stir in the ginger and garlic, then add the peppers and a little salt. Mix well, cover and cook for 2-3min until the peppers are tender.

3 Remove from the heat and fold in the paneer, all the spices and the chopped coriander. Mix well.

4 Unroll the pastry sheet. Place all the filling in the centre and fold the pastry over it lengthways, so that you have a long, thin rectangular parcel. Use a fork to gently, but firmly, press into the edges to help seal. Cut into 5cm portions.

5 Arrange the parcels on the prepared baking sheet. Bake for 15min or until the pastry is golden and puffed up. Transfer to a cooling rack to rest for a further 5min before serving.