Christmas-Spiced Paneer Tarts
Ingredients
1 Pack 227g Clawson Paneer
1 Thumb sized piece of fresh ginger, finely grated
100g Dried apricots, chopped into small chunks
1 Onion, finely sliced
2 Cloves of garlic, finely chopped
1 tsp Cinnamon powder
1 tsp Ground coriander
1 pack of pre-rolled filo pastry
3 tbsps Natural yoghurt
25g Melted butter
3 tbsp Olive oil
Handful of fresh coriander
1 Thumb sized piece of fresh ginger, finely grated
100g Dried apricots, chopped into small chunks
1 Onion, finely sliced
2 Cloves of garlic, finely chopped
1 tsp Cinnamon powder
1 tsp Ground coriander
1 pack of pre-rolled filo pastry
3 tbsps Natural yoghurt
25g Melted butter
3 tbsp Olive oil
Handful of fresh coriander
Method
Pre-heat the oven to 200ºC.
Unwrap the paneer and soften by cooking in boiling water for 20 minutes. Carefully remove and cut into cubes approximately 1.5cm x 1.5cm.
Meanwhile, using a biscuit cutter, cut the filo pastry sheets into 24 rounds approximately 6cm in diameter.
Grease 4 of the wells in a muffin or bun tin. Carefully, line the base and sides of each well with the filo rounds (using 6 rounds per well), making sure to overlap each disk, and brush with melted butter in between each layer.
Blind bake in the pre-heated oven for 10 minutes, or until the pastry is crisp and golden brown. Remove from the oven.
In a dry frying pan toast the cumin seeds on a low heat for about a minute and allow to cool.
In a pestle and mortar grind together the ginger, garlic, cinnamon, coriander and cumin seeds. Drizzle in 2 tbsps of the olive oil and blend into a paste.
In a frying pan, heat the remaining 1tbsp of olive oil and gently fry the onion. Add the paneer, spice paste and apricots.
Heat gently for 5 minutes, then add the yoghurt, stirring well. Cook for a further 5 minutes.
Roughly chop the coriander and stir through the paneer and yoghurt mix.
Divide the paneer mixture evenly between the pastry cases and serve immediately
