Ingredients

• For Pastry:
• 2 cup - flour (maida)
• 1/2 cup - cold butter
• 1 - egg yolk
• 1/2 tsp - salt
• ice cold water to mix
• For Filling:
• 1/2 cup - paneer, crumbled
• 1/2 cup - cooked kidney beans(rajma)
• 1/2 cup - onion, chopped
• 1/2 cup - tomato puree
• 1 tsp - garlic, minced
• 1 tsp - chilli powder
• 1 tsp - cumin powder
• 2 tbsp - coriander leaves, chopped
• salt to taste
• 2 tbsp - oil

How to Make Tex Mex Popovers

• For pastry:
• Mix flour with salt. Add butter in small pieces and mix with finger tips till it is evenly distributed in the flour.
• Add lightly beaten egg yolk (reserve the white) and 2 to 3 tbsp of water. Gather the mixture into a ball of crumbly dough that just holds together.
• Cover and leave in refrigerator.
• For Filling:
• Heat the oil and fry garlic and onion till fragrant.
• Add chilli and cumin powders, cook stirring for few seconds.
• Add tomato puree, kidney beans and paneer.
• Add salt to taste. Simmer for 2 mins.
• Remove from heat and stir in coriander leaves. Leave aside to cool.
• Roll out the pastry to 4 mm thickness. Cut with 6 cm round cutter.
• Beat the egg white lightly.
• Place some filling on each pastry round and fold the other half over the filling.
• Seal the edges with egg white.
• Place the popovers on a greased baking sheet.
• Brush with egg white and bake in hot oven at 200 degree C for 10 mins.
• Reduce the oven temperature to 170 degree C and bake till the popovers are golden brown (about 15 mins).