If you are looking for an easy and satisfying dish to make for your family or friends,this festival season look no further - this is the ideal one. It is a quick recipe and the beauty of this is that if you are hard for time, you can even split this recipe and and make the vegetable portion beforehand and refrigerate it. When you want to serve it just pop it in along with the puff pastry in the oven to get a hot and appealing meal.
3 tablespoons unsalted butter
1/2 cup sliced yellow onion
1/4 fennel bulb, top and core removed, thinly sliced crosswise
2 tbs all-purpose flour
3/4 cup good vegetable stock
1/8 tsp star anise powder
1/8 tsp fennel powder
Pinch saffron threads
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons heavy cream
1/4 cup fresh paneer
1/4 cup diced potatoes
2 tbs green peas
1/4 cup peeled,diced carrots
1/4cup peeled, diced butternut squash
1/8 cup minced flat-leaf parsley
1 sheet frozen puff pastry,thawed
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, fennel,star anise,saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water . Lift out with a sieve. Add the carrots,peas and squash to the pot and cook in the boiling water. Drain well. Add the paneer,potatoes, mixed vegetables and parsley to the sauce and mix well.
Heat oven to 400 degree F.Cut the puff pastry into eight rectangles. Divide the filling equally among 4 ovenproof bowls Place on a baking sheet and bake along with the puff pastery for about 20 minutes till the pastery is golden brown and the filling is bubbling hot.Serve hot .