Paneer and Capsicum Discs
by Tarla Dalal

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!

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Paneer and Capsicum Discs recipe - How to make Paneer and Capsicum Discs

For The Bread
10 bread slices
1 tbsp melted butter for brushing

For The Filling
1 tbsp butter
2 tbsp chopped onions
2 tbsp chopped capsicum
1/4 cup grated paneer (cottage cheese)
2 tbsp tomato ketchup
2 tsp chilli sauce
salt to taste

Other Ingredients
5 tsp grated processed cheese

Method
For the bread

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.

For the filling

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.

How to proceed

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