Friday, December 25, 2020

Paneer Tikka Pasties

Pasties are simply pastries. They are buttery flaky hand pies. The other day we were watching Guy's Triple D in Food Network, and in one of the episodes, the baker was making hand pies. All her pastries were looking delicious. Just longed to go there and try those. She had a demo for her hand pies. She used more butter and also added apple cider vinegar to her crust. She also said that gives a beautiful flaky crust. Inspired by the show, I had to try it immediately. Moreover, we were watching The Great British Bake Off, and they were making pasties. So decided to try that for the bake-A-Thon and Blogging Marathon - Paneer dishes. I wanted to make paneer tikka pasties. They were delicious and flaky. Even though I couldn't exactly tell the exact difference between adding the apple cider vinegar, they were out of the world. It truly melted in the mouth. They are worth the try. As soon as I said the name of what I am going to bake, there were requests for more and more paneer filled inside. Hahaha. We have hardcore paneer lovers here. So these are generously filled paneer tikka pasties.

I am posting this for Srivalli's Bake-A-Thon 2020 and Blogging Marathon #119 - Paneer Recipes. 



Makes 8

For the shortcrust:

All-purpose flour - 1 cup
Cold butter - 1/2 cup or 1 stick
Salt - 1/4 tsp
Ajwain (carom seeds) - 1/4 tsp
Ice cold water - 2 tbsp
Apple cider vinegar - 1 tsp

For the paneer filling

Paneer - 2 cups, diced small (about 500g)
Bell peppers - 1 cup, diced small
Onion - 1/2 cup, diced small
Tandoori masala - 1.5 tbsp
Salt - 1/4 tsp
Turmeric - 1/4 tsp
Oil - 2 tsp

Milk for brushing 1 tsp


Add the flour, salt, and cold butter to a bowl. With a pastry blender or by hand, distribute the butter and knead to a dough that can hold the shape when you press. Add apple cider vinegar and ice-cold water and knead to a smooth dough. Wrap and keep in the fridge for 30 minutes to an hour.

In a pan, heat oil. Add the onion and bell pepper, sauté till they are crisp-tender. Add in the paneer, followed by tandoori masala and salt. Stir-fry for 2-3 minutes and keep aside. 

Preheat the oven to 400 degrees F. Divide the dough into eight portions. Roll into a 6-7 inch circle. Divide the filling into 8 portions. Keep in the center of each disc. Fold in half and crimp the edges. They can be folded decoratively if preferred. Brush the top with milk as it helps in getting golden color. Score once or twice to release the steam from inside when it bakes. Bake for 22 -23 minutes or till golden brown. 

Remove from the oven, cool, and serve.


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  1. I am a paneer fan through and through. And when you bake it I find it simply irresistible. These paneer pasties look fabulous!

  2. Absolutely delicious and how colourful ! I like the use of coloured peppers, these must be such a wonderful treat . Even we are paneer fans and wouldn’t mind these pasties.

  3. Those pasties look like an irresistible treat and so mouthful for chai time... Very well made! Love anything to do with paneer and bell peppers...

  4. Very filling and nutritious pasties there.