Paneer and Capsicum Discs
by Tarla Dalal
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Added to 107 cookbooks
This recipe has been viewed 61601 times
Paneer and Capsicum Discs look so tempting, no one can refuse. Round-shaped bread pieces are crisped to perfection and arranged together with a filling of sautéed veggies such that the filling shows up nicely through holes in the bread.
Indeed, this is party fare!
- Cut out rounds from all the bread slices with a 63 mm. (2½") diameter cutter.
- Make a hole in the centre of 5 bread slice rounds with a 12 mm. (½") nozzle.
- Arrange all the bread rounds on a greased baking tray.
- Brush the tops with melted butter and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or until crisp. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Switch off the flame, add all the remaining ingredients and mix well.
- Divide the filling into 5 equal portions and keep aside.
- Place a toasted bread roundel without a centre hole on a clean, dry surface and spread a portion of the filling on a toasted bread roundel. Sprinkle 1 tsp of cheese evenly over it and sandwich it using one toasted bread roundel with a hole in the centre.
- Repeat step 1 to make 4 more discs and bake all the discs again in a pre-heated oven at 200°c (400°f) for 5 minutes.
- Serve immediately.
Nutrient values (Abbrv) per disc
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