This is a wonderful starter. It is simple to make, quick and best of all baked. Serve with a lovely sweet chilli sauce and your family and friends will love it! These cups/ spring rolls are so versatile; you can add any chopped vegetable with the paneer to make a slight variation. I have added aubergine, courgette and carrots in the past. So have a go and see for yourself!
Makes Approx 8 (Depending on the Size of the cup)
1 Block Paneer- Crumbled in a food processor
1tbsp Olive Oil
1 Red Onion- Chopped Finely
1 Clove Garlic- Chopped Finely
1tbsp Tomato Puree
½ tsp Coriander Powder
½ tsp Garam Masala
1tsp Soy Sauce
Handful Chopped Fresh Coriander
1tbsp Chilli Sauce
Salt to taste- add it only if needed
Filo Pastry or Spring Roll Pastry
Melted Butter for Brushing
Take the oil in a pan and add the onions. Let this sauté for a while until translucent. Add the garlic and paneer and all the other ingredients and cook for a few minutes until all the flavours have mixed in with the paneer. Switch the heat off and let the mixture cool.
Take two sheets of filo pastry and brush each one with melted butter and then place them on top of each other. Take the a bit of the mixture and place it on the longest side of the pastry, make sure you place it at the bottom leaving a little gap to roll. You will notice that the pastry is quite wide but I found it easy to roll out and just cut. If you want to cut the pastry into 2 then do so. Spread out the mixture like a sausage shape along the base of the pastry. Then carefully roll the pastry until you have a very long spring roll. Brush the top with butter to ensure the pastry is properly sealed. Cut the required size of spring roll and place on a baking tray. Repeat with the rest of the mixture. Once all the spring rolls are ready to bake, then finally brush each one with a little more melted butter, this will make the spring rolls nice and golden in colour. Cook in a pre heated oven at 190c until golden and crispy. Serve with a sweet chilli sauce. Yummy!