Golden Turmeric Paneer Pea Filo Parcels with Mint Mango Yogurt

Golden turmeric paneer pea filo parcels with mint mango yogurt ✨ Flaky filo, soft paneer, sweet peas and a sunny turmeric-ginger filling make these little parcels feel special without being fussy. The cool mango yogurt brings the contrast: creamy, fresh, lightly sweet and bright with lime and mint. They are perfect for a snack dinner, party tray or vegetarian lunch with salad. 🥭🌿 Yield: 12 small parcels Time: 25 minutes prep, 18-22 minutes baking Ingredients For the parcels: - 180 g paneer, finely crumbled or grated - 140 g peas, thawed if frozen - 1 small spring onion, finely sliced - 1 tbsp finely chopped mint or coriander - 1 tsp finely grated ginger - 1/2 tsp ground turmeric - 1/2 tsp ground cumin - 1/4 tsp chilli flakes, optional - Zest of 1/2 lime - 1 tbsp thick yogurt or cream cheese to bind - 1/2 tsp fine salt, plus more to taste - Black pepper - 6 large filo sheets - 3-4 tbsp olive oil or melted butter, for brushing - 1 tbsp sesame seeds For the mint mango yogurt: - 160 g thick Greek yogurt - 80 g ripe mango, finely diced or mashed - 1 tbsp lime juice - 1 tsp honey, optional if the mango is sharp - 2 tbsp finely chopped mint - Pinch of salt Method 1. Heat the oven to 200 C / 400 F. Line a tray with baking paper. 2. Make the filling. Put peas in a bowl and crush half of them with a fork so the mixture holds together but still has texture. Add paneer, spring onion, herbs, ginger, turmeric, cumin, chilli if using, lime zest, yogurt or cream cheese, salt and pepper. Mix until spoonable and cohesive. Taste and adjust salt or lime. 3. Prepare the filo. Lay one sheet on a board and brush lightly with oil or butter. Place a second sheet on top and brush again. Cut into long strips. Keep the remaining filo covered with a lightly damp towel so it does not dry out. 4. Fold the parcels. Place a heaped spoon of filling near the end of each strip. Fold one corner over to make a triangle, then continue folding the triangle up the strip until sealed. Put seam-side down on the tray. Repeat with the remaining filling and filo. 5. Finish and bake. Brush the parcels all over with oil or butter, sprinkle with sesame and bake for 18-22 minutes, turning the tray once, until crisp, flaky and deep golden at the edges. Rest for 5 minutes so the filling settles. 6. Make the dip. Stir yogurt, mango, lime juice, honey if needed, mint and salt. It should taste cool, tangy and gently sweet. If it is very thick, loosen with a teaspoon of water or extra lime juice. Serving and storage Serve the parcels warm with mint mango yogurt, extra lime and a simple cucumber or leafy salad. For a party tray, bake them just before serving so the filo stays crisp. Leftovers keep in the fridge for 2 days; reheat in a hot oven or air fryer until crisp again. Avoid microwaving unless you do not mind a softer pastry. Texture cues The filling should be moist but not wet. If it feels loose, add a little more crumbled paneer. The filo should be brushed, not soaked. The parcels are ready when they sound crisp if tapped and the corners are bronzed. 🥟 Save this one for a golden vegetarian bite with a fresh, creamy dip. Tasteloom.club