Paneer Pinwheel

About paneer pinwheel 
Paneer Pinwheels are a great treat when served hot or cold, with any dipping sauce that you fancy. Paneer Pinwheels may just be the starters you were searching for Made with Pepperidge Farm's Puff Pastry sheets.
Ingredients for paneer pinwheel                 paneer pinwheel 

One package (2 sheets) frozen Pepperidge Farm Puff Pastry 
1 cup cubed paneer
1/2 cup tomato ketchup
1/2 cup green cilantro chutney 
4 tsp cubed cheese
3-4 tsp olive oil 
1 tsp dried garlic and herb flakes 
 
Method for paneer pinwheel 

• Mix the Paneer with the shredded cheese and the garlic and herb flakes, toss around and set aside in the refrigerator until ready to assemble the pinwheels.
Thaw the puff pastry at room temperature for about 25 min, or until defrosted and easy to unfold. Gently unfold the 2 sheets on 2 separate baking trays, on a lightly floured surface. 
Apply a thin layer of olive oil to the sheets with a brush.
Now remove the Paneer mixture from the fridge. Spread a generous serving of the Green Cilantro Chutney evenly over the pastry sheet, leaving a 1/2 inch border on all 4 sides. Top this with a serving of ketchup; spread gingerly with a spoon.
Now sprinkle half of the paneer-cheese mixture on top of the sauces. Roll up the pastry length-wise, slowly balancing on both sides with your fingers and form a puff-pastry roll.
Use gentle pressure to seal the edges tightly; you can use a little more oil or egg-wash if you like to seal the borders where they meet up. Now cover the roll with a plastic-wrap. Repeat the same with the other pastry sheet, cover with a plastic wrap, and refrigerate both the rolls for at least 20-30min, until they become a bit hard and easy to handle.
Now remove from the fridge and using a sharp knife, slice the rolls to make ½” thick pinwheels.
Preheat oven to 200c Arrange the paneer pinwheels, cut side down, on 2 baking sheets lined