Schezwan Paneer Puff (Print Version)

# Ingredients:

→ Filling

01 - 300g paneer, cut into small cubes
02 - ½ cup carrots, cut into small cubes
03 - 1 cup bell pepper, cut into small pieces
04 - ¾ cup onion, cut into small pieces
05 - 4 tablespoons Schezwan sauce
06 - 1 tablespoon dark soy sauce
07 - 1 tablespoon vinegar
08 - 3 tablespoons red chili sauce
09 - 1 teaspoon ginger, minced
10 - 2 teaspoons garlic, minced
11 - ¼ teaspoon salt, or to taste
12 - 1.5 tablespoons oil

→ Pastry

13 - 1 pack of puff pastry sheets
14 - 1 tablespoon milk, for brushing

# Instructions:

01 - Heat oil in a wok over medium heat. Add minced ginger, garlic, and onion. Sauté for about 1 minute until fragrant.
02 - Add diced carrots and bell peppers to the wok. Sauté for 3-4 minutes on medium heat until slightly softened.
03 - Stir in salt, soy sauce, Schezwan sauce, red chili sauce, vinegar, and paneer cubes. Mix thoroughly and cook for about 3 minutes on medium-high heat until well combined.
04 - Remove the wok from heat and allow the paneer filling to cool completely before assembling the puffs.
05 - Preheat the oven to 210°C (425°F). Line a baking tray with parchment paper.
06 - Thaw puff pastry according to package instructions. Carefully open one sheet and divide it into 6 equal squares using a pizza cutter or sharp knife.
07 - Place 2 tablespoons of filling near one edge of each pastry square. Do not overfill. Lightly brush the edges with milk, then fold over the pastry to create a triangle or rectangle. Gently pinch the edges to seal.
08 - Place the assembled puffs on the prepared baking tray, spacing them at least 5cm (2 inches) apart as they will expand while baking. If the pastry becomes too soft or sticky, refrigerate for 15 minutes to firm up.
09 - Brush the top of each puff with milk to help achieve a golden-brown finish.
10 - Bake in the preheated oven for 18-20 minutes, or until the pastries have puffed up with visible flaky layers and the tops are golden brown.
11 - Alternatively, place 4 assembled puffs in the air fryer basket, brush tops with milk, and air fry at 180°C (350°F) for 8-10 minutes until golden and puffed.
12 - Serve hot or warm with additional Schezwan sauce, green chutney, or ketchup.

# Notes:

01 - If the pastry sheets become too soft while working with them, return to refrigerator for 15 minutes to firm up.
02 - The filling can be prepared a day in advance and refrigerated in an airtight container.

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