Spinach and Sun-Dried Tomato Puffs Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
12 Puffs
Ingredients
  • 1 tablespoon of vegetable oil
  • ½ cup finely chopped onion
  • 2 garlic cloves, grated
  • 10 ounces frozen chopped spinach, thawed and squeezed as dry as possible
  • 2 ounces sun-dried tomatoes in oil, finely chopped
  • 6 ounces soft goat cheese, crumbled
  • 2 eggs
  • salt & pepper
  • 2 puff pastry sheets
  • Cooking spray
Directions
  1. Add vegetable oil and onion to a frying pan.
  2. Fry over medium heat for 6-7 minutes until soft.
  3. Add garlic and fry for a minute.
  4. Remove the pan from the heat and mix in the spinach, sun-dried tomatoes, and goat cheese.
  5. Stir 1 egg into the mixture until well combined.
  6. Season to taste with salt and pepper.
  7. Cut the puff pastry into 12 squares of approximately 4x4 inches.
  8. Preheat oven to 400 F.
  9. Spray a 12-cup non-stick muffin tin with cooking spray.
  10. Line each cup of the muffin tin with a square of puff pastry, pressing the pastry down gently to the bottom of each cup.
  11. Share the spinach filling evenly between each puff pastry nest.
  12. Stretching the dough if necessary, fold each pastry corner over the top of the puffs.
  13. To make the egg wash whisk an egg in a small bowl.
  14. Brush the egg wash over the puffs.
  15. Bake the spinach puffs until golden, about 25 minutes.
  16. Leave to cool for 5 minutes before transferring to a tray to serve.