Spinachbriepuffs Recipes

SPINACH & BRIE PUFFS

Steps:

• Preheat the oven 220oC/425oF/gas mark7.
• Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
• Season to taste with salt and pepper.
• Make the puff pastry.
• Trim to a square, and then cut into four equal squares.
• Divide the spinach equally between the squares, spreading it diagonally over one half.
• of each and leaving a space from the edge.
• Top the squares with Brie slices, dividing them equally between the 4 squares.
• Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a.
• triangle and enclose the filling.
• Press the edges firmly together to seal them.
• Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
• Sprinkle over the parmesan cheese.
• Dampen a baking tray and carefully transfer the triangles on to it.
• Bake in the oven for about 10 minutes, until the pastry is golden.
• Serve the puffs hot or cold.

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

SPINACH & BRIE PUFF PASTRIES RECIPE - (4.3/5)

Steps:

• Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper. Put the spinach in a bowl; stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper. Roll out the pastry on a floured surface into a rectangle (16 x 8-inch / 40 x 20-cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches (10-cm) wide and 8 inches (20-cm) tall. Cut 1 inch (2.5-cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides. Lay pastries out on a baking sheet lined with parchment paper. Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side. Brush the tops of the pastries with the remaining beaten egg (add a tablespoon of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.