Spiced Paneer and Spinach Wellington

Method

1. 1

   Make the rough puff pastry, ideally the day before. Mix the flour (250 g) and salt (½ tsp) in a large bowl, add the cold cubed butter (200 g) and toss so every piece is coated. Stir the lemon juice (1 tsp) into the iced water (120 ml). Pour in about three-quarters of it and mix with a table knife to a rough, shaggy dough; add the rest only if dry patches remain. You should still see lumps of butter: that is what makes the layers. Press into a rectangle, wrap and chill for 20 minutes.

2. 2

   On a lightly floured surface, roll the dough away from you into a strip about 45 × 15 cm, keeping the sides straight. Fold the bottom third up and the top third down, like a letter, then give it a quarter turn so the folded edge is on your left. Roll and fold once more, wrap and chill for 20 minutes. Repeat to give four roll-and-folds in all, then chill for at least 1 hour, or up to 2 days.

3. 3

   Cook the diced potato (250 g) in boiling salted water for 6–8 minutes, until just tender. Drain well and leave in the colander to steam dry and cool.

4. 4

   Toss the paneer (450 g) with the turmeric (½ tsp) and a pinch of salt. Heat 1 tbsp of the oil in a large non-stick frying pan over a medium-high heat and fry the paneer for 5–6 minutes, turning, until golden in patches. Lift out onto a plate.

5. 5

   Wilt the spinach (500 g) in a large pan with a splash of water, in two batches, for 2–3 minutes each. Tip into a sieve, cool, then squeeze it really hard in a clean tea towel until no more water comes out. Chop it finely.

6. 6

   Add the rest of the oil to the frying pan with the cumin seeds (1 tsp) and let them sizzle for 30 seconds. Add the onion and cook for 8–10 minutes until soft and golden. Stir in the garlic, ginger and green chilli for 1 minute, then the gram flour (2 tbsp) for 2 minutes, stirring, until it smells toasty. Stir in the garam masala (1½ tsp) and chilli powder (½ tsp) for 30 seconds.

7. 7

   Add the squeezed spinach and cook, stirring, for 3–4 minutes until the pan is completely dry. Take off the heat and fold in the paneer, potato, peas (100 g), lemon juice (1 tbsp) and coriander. Season with salt, taste, then spread on a tray to cool and chill for 30 minutes.

8. 8

   Lay a large sheet of cling film on the worktop, spoon the cold filling along it and use the film to press and roll it into a firm log about 28 cm long and 9 cm across. Twist the ends and chill for at least 30 minutes, or overnight.

9. 9

   Heat the oven to 220°C (200°C fan), 425°F, gas 7 with a heavy baking sheet inside. On a floured surface, roll the pastry into a rectangle about 35 × 30 cm and 4 mm thick, then lift it onto a sheet of baking parchment. Unwrap the log and lay it down the middle.

10. 10

    Brush the pastry edges with beaten egg (1 egg). Fold one long side over the log, then the other, trimming so they overlap by only about 2 cm. Press to seal, trim the ends, fold them under and roll the Wellington over so the seam is underneath. Brush all over with egg and chill for 15 minutes.

11. 11

    Brush with egg once more, score a few diagonal lines with the back of a knife, scatter with the nigella seeds (1 tsp) and cut two small steam holes. Slide it, on its parchment, onto the hot baking sheet. Bake for 35–40 minutes, until deep golden and crisp underneath. A probe thermometer in the centre should read at least 75°C.

12. 12

    Leave it to rest for 10 minutes, then cut into 6 thick slices with a serrated knife.

Tip: tap a step to tick it off as you cook.