200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdIndian paneer pie
Naiem, one of our long-standing team members, brought this 'pie' into the kitchen. He asked if I would like to try it, as he had made it for his girlfriend at home. We all thought it was delicious, so I'm excited to add it to the menu! Palak Paneer is an Indian curry made from spinach and paneer (a soft cheese made from cow's milk). We fill the crispy 'pie' with this spicy curry and bake it to a golden brown in the oven. It’s served with a refreshing salad of roasted cauliflower, yellow bell pepper, and cherry tomatoes, dressed with a yoghurt lemon dressing.
Indian paneer pie
Paneer (milk, citric acid), spinach, cauliflower, cucumber, yellow bell pepper, cherry tomato, red onion, garlic, rawit pepper, lemon juice, fresh ginger, bay leaf and mint, chickpeas, curry masala (contains coriander seed, turmeric, and mustard seed), cumin seeds, poppy seeds, homemade garam masala (contains green cardamom, cinnamon, fennel seeds, clove), pasteurised free-range egg, Greek yoghurt, cream, puff pastry, honey, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the paneer pie on the baking paper uncovered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons). Serve with the cauliflower salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the paneer pie on the baking paper uncovered for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Serve with the cauliflower salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
