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This easy, savory puff pastry recipe is a delicious East-meets-West twist on comfort food.

Packed with seasoned paneer (Indian cottage cheese), spinach, and a few optional surprises, these stuffed puffs are flavorful, crowd-pleasing and great for anyone looking to try something new. Whether you’re new to Indian flavors or already a fan, this fusion-style dish is simple to prepare and perfect as a snack, appetizer or light meal.

Ingredients

(Note: “Spices” in Indian cooking doesn’t necessarily mean “spicy.” This dish is flavorful but not hot by default. If you’re sensitive to heat, you can reduce or skip the red chili powder and still enjoy a well-seasoned puff.)

• 1 tablespoon ghee (or substitute with unsalted butter or olive oil)
• 1 block paneer (Indian cottage cheese; available at most Indian/ethnic grocery stores, or substitute with extra-firm tofu or ricotta salata)
• 1 block chopped spinach (fresh or frozen)
• 2 tablespoons minced garlic and ginger (or use store-bought paste)
• 1 medium onion, finely chopped
• 1 cup peas (fresh or frozen)
• 1 pack puff pastry sheets, thawed
• ½ to 1 teaspoon each of:
  • Red chili powder (or paprika for mild heat)
  • Coriander powder
  • Cumin seeds (or ground cumin)
  • Salt, to taste
  • Garam masala (a warm spice blend; optional but recommended)
• Optional: hemp hearts for extra protein/nutrition
• Optional: shredded cheddar cheese

Instructions

1. Prep ingredients: Chop onion, crumble paneer, and chop spinach if fresh. Let puff pastry sheets thaw for at least 40 minutes (or as per package instructions).
2. In a large skillet, warm ghee or butter. Add cumin seeds and onions. Sauté until translucent. Add garlic-ginger and cook for another 1–2 minutes until fragrant.
3. Stir in the spices (except salt) and cook for 1–2 minutes.
4. Add spinach and cook (covered) for 5–10 minutes until soft.
5. Add paneer and peas. Cook for another 2–3 minutes. Add salt and mix well.
6. Uncover and cook until excess moisture evaporates. (Optional: mix in hemp hearts now.) Preheat oven to 400°F.
7. Roll out the puff pastry on a lightly floured surface. Cut into 2-inch squares and gently flatten with a rolling pin to your preferred thickness.
8. Spoon a small amount of filling into the center of each square. Fold corners together, pinch, and twist closed. (Optional: top filling with a bit of cheddar cheese before sealing.)
9. Place puffs on a lightly greased baking tray or parchment-lined pan. Spray or brush the tops with oil or butter.
10. Bake for 20–30 minutes, or until golden brown and puffed. Serve warm.

Tips & Substitutions

Paneer is available at most Indian grocery stores. If unavailable, substitute with extra-firm tofu for a similar texture or crumbled ricotta salata.

Garam masala is a warming spice blend made with ingredients like cinnamon, cardamom, cloves, cumin, and black pepper. You can find it in most grocery stores, or substitute by mixing a small pinch each of cinnamon, cumin, and pepper if needed.

Leftover puffs can be stored in the refrigerator in a sealed container for a day or two. Reheat in an oven or air fryer to bring back the crispiness-just avoid the microwave if you want to keep that flaky texture.

These puffs pair well with ketchup, hot sauce, plain yogurt, cilantro chutney, or a lemon-herb sour cream dip for a fusion-style twist.