Paneer Wellington

    1 hour 35 min

    An alternative to a vegetarian roast. I always find nut roasts so unexciting, and being a vegetarian, Christmas options are limited. So I created this by using my favourite ingredients but still using the traditional Christmas flavours.

    4 people made this

    Serves: 4 

    • 1 medium red onion
    • 1 chilli
    • 1/2 garlic clove
    • 6 or 7 medium mushrooms
    • 1 small sweet pepper, any colour
    • 75g cashews
    • 1 teaspoon oil
    • 1 teaspoon cumin seeds
    • salt to taste
    • 6 or 7 pre-cooked chestnuts (optional)
    • 150g paneer cheese
    • 1 pinch pepper
    • 1 (320g) pack ready rolled puff pastry
    • 1 bunch coriander

    Prep:30min  ›  Cook:20min  ›  Extra time:45min cooling  ›  Ready in:1hr35min 

    1. Finely chop the onion, chilli, garlic, mushrooms and pepper.
    2. In a hot pan, toast the cashews until they are golden. Take them out and leave to cool.
    3. In the same pan add the oil and heat. Add cumin and onion and fry until golden.
    4. Add the pepper, mushrooms and garlic, chilli and salt.
    5. Chop the cashews and chestnuts and add these to the pan.
    6. Grate the paneer and add to the pan after the vegetables look well cooked.
    7. Stir for a further 3 minutes on a low heat and add the ground pepper.
    8. Let the mixture cool. Wrap in cling film making an oblong shape. Leave in the fridge for 45 minutes.
    9. Unroll the puff pastry and wrap your stuffing in it.
    10. Bake in a preheated oven at 220 C / Gas 7 until golden brown, or as per the instructions on puff pastry packet.

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