Paneer Cranberry Phyllo Pie
Paneer Cranberry Phyllo Pie — a stunning dinner party side that has a blush-pink tandoori paneer filling with a desi cranberry sauce! 😍💖 With a flaky, golden brown exterior and rich filling, all it takes no time at all to put together this incredible dish! 🫶
Ingredients
Beet Marinade:
- 3 tbsp hung curd or greek yogurt
- 2 tsp mustard oil
- 1 small beetroot , peeled and grated
- salt , to taste
- 1/2 tsp black salt
- 1 1/2 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/2 tsp garam masala
- 2 cups paneer , cubed into bite-size pieces
Paneer Filling:
- 1 tbsp oil
- 1 cup onions , finely diced
- 2 tsp garlic & ginger , minced
- 1 cup broccoli , blanched and chopped
- 2 tbsp coconut milk
- 1 tsp oregano
- 3 tbsp mixed color bell peppers , finely diced
- 2 tbsp cilantro , finely chopped
Spiced Cranberry Sauce:
- 1/2 cup cranberry sauce , store bought
- salt , to taste
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
Phyllo Pie:
- 1 box phyllo dough sheets
- 3 tbsp butter , melted
- 1 cup cheese , I used parmesan and gruyère but you can use any cheese of your choice
- 1 tsp onion seeds (kalonji)
Garnishes:
- honey
- pistachio , slivered
- mixed fresh herbs , finely chopped
- pomegranate seeds
Instructions
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To make your marinade, in a bowl combine yogurt, mustard oil, beet, spices and paneer and toss them together until everything is well-coated.
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Then in a pan, heat oil on medium heat and add in your onion, garlic, and ginger. Sauté them for a few minutes, and then add in your broccoli and marinated paneer. Let those cook for a few minutes before adding in your coconut milk, spices, bell peppers and cilantro. Sauté everything for a few more minutes and your filling is done! Set it aside and let it cool.
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While your filling is cooling, in a bowl, mix your store bought cranberry sauce with your spices.
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To assemble, first, lay down a sheet of phyllo pastry and brush it with butter. Add a second sheet on top of it and add about 1 tbsp of your cranberry sauce about 1” from the center of the sheet. Brush the sauce in a line going down the long side of the pastry. The sauce is a little bit of the center so that once it is rolled, the sauce and filling are evenly covered by phyllo.
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Then, directly on top of the cranberry sauce, add in 3-4 tbsp of your filling. Spread it out using a spoon and sprinkle cheese on top. Roll your phyllo sheets up tightly but gently, making sure not to rip the sheets.
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Take your phyllo roll and place it in your baking pan. When placing the phyllo roll, bend it so that it follows the curve of the pan. Repeat this process, working from the outside of the pan to the inside for as many rolls as you need to fill your baking pan (refer to the video and photos for visuals).
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Once all of the rolls are in the pan, grease the top with butter and sprinkle onion seeds on top. Bake it for 25 mins at 350 F / 180 C. Once it is done baking, glaze it with honey and garnish with pistachios, fresh herbs, and pomegranate seeds. Your Paneer Cranberry Phyllo Pie is ready, enjoy!