To make the mushroom paneer mixture, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onions and garlic. Saute, stirring occasionally, for 2-3 minutes or until onions are soft and translucent. Stir in mushrooms. When mushrooms start to sweat, add paneer. Pour in the vegetable stock. Bring to a boil. Add paprika. Simmer for 4-5 minutes. When the mixture reaches a semi-solid consistency, remove from heat.

Preheat oven to 200C. Line a baking tray with parchment (baking) paper.

Cut the thawed puff pastry sheets in half.

Cut them in halves. Spread a tablespoon of tomato ketchup on the longer side of each rectangle. Top with mushroom paneer mixture. Sprinkle with basil leaves. Roll and cut each roll into 6 or 7 bite sized pieces.

Arrange the rolls on the baking tray in a single layer.

Brush with milk.

Place in the preheated oven, and bake for 25-30 minutes or until the puff pastries are golden.

Serve warm with tomato ketchup (sauce).