"Tip the paneer, spring onions, mint leaves, lime zest and juice, green chilli and salt into a food processor, and blitz, scraping down the sides occasionally, until the mix resembles very fine couscous. Add the flour, and blitz again until the mix has broken down even more finely. Taste and adjust the salt as needed. Unroll the pastry and cut it into 12 equal squares."
"then bring up two opposite ends of the pastry to make a triangle. Squeeze gently all around the edges to seal, then transfer to a lined baking sheet. Repeat until all the pastry triangles are sealed (you can sit them upright, like little dumplings, or on their sides like triangles). Brush the pastries with the beaten egg, then bake for 25 minutes, until golden brown and cooked through."
Paneer is combined with spring onions, mint, lime zest and juice, green chilli and flaky salt, then blitzed to a fine texture and mixed with self-raising flour. Puff pastry is cut into 12 squares, filled with just over a heaped tablespoon of the paneer mix, folded into triangles, sealed, brushed with beaten egg and baked at 220C (200C fan)/425F/gas 7 for 25 minutes until golden. Fennel and coriander seeds are toasted for the quick-pickled carrot raita, then sliced carrots, spring onions, vinegar, salt and natural yoghurt are combined to finish the raita.
Read at www.theguardian.com
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