Paneer and Pepper Filo Cigars

PANEER IS A MELLOW CHEESE THAT CARRIES SPICE VERY WELL. YOU CAN MAKE THESE VEGETARIAN BITES WELL AHEAD; WRAP THE FILLING WITH THE FILO, BRUSH WITH BUTTER AND THEN CHILL UNTIL READY TO BAKE. SWITCH THE CAPSICUMS (PEPPERS) FOR BLANCHED SPINACH OR CHARGRILLED EGGPLANT (AUBERGINE), IF LIKED.

MAKES 15 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 15 MINUTES

FRESH

200g paneer

3 teaspoons fenugreek leaves

¹/₃ packet filo pastry

SPICES

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon red chilli flakes

½ teaspoon dry mango powder (amchoor)

PANTRY/LARDER

25g jarred roasted red capsicum (pepper), patted dry with paper towel

salt, to taste

flour, for dusting

100g melted ghee or butter, for brushing

OPTIONAL GARNISH

1 teaspoon each of ajwain seeds, fennel seeds and onion seeds mixed together

1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with baking paper.

2. Place all the ingredients, except the pastry, ghee and flour into a blender and gently pulse until well combined.

3. Lay 1 sheet of the pastry on a floured work surface and brush with melted ghee or butter, then lay another sheet on top and brush that sheet with more ghee or butter. Cut the pastry lengthways into 3 strips. Repeat until all the pastry is used.

4. Spoon the fil ling along 1 edge of each of the pastry strips, leaving room to fold the pastry in at each end. Roll up into cigar shapes and lay, sealed edge down, on the prepared baking tray. Repeat until all the ingredients are used.

5. Brush the cigars with ghee or butter, sprinkle with the mixed seed garnish, if liked, and bake in the oven for about 15 minutes, or until golden brown.

NOTE: If using shop-bought paneer, cut into cubes, drop into boiling water and simmer for 5–7 minutes. Drain and then use.