Spinach and Brie puffs recipe
information
Put the spinach into a colander or sieve and drain thoroughly, pressing the spinach with a large spoon or a saucer to extract as much moisture as possible.
Look for Brie that is not too ripe. If it is quite soft, put it in the freezer or freezing compartment of the refrigerator for about 30 minutes before making the puffs.
ingredients
Make the puffs smaller (cut 7.5 cm/3 inch squares) for an unusual starter or snack to serve with drinks.
225 g (8 oz) frozen spinach, defrosted and well drained
50 g (2 oz) Brie, thinly sliced
1 egg, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
215 g (7 1/2 oz) frozen puff pastry, defrosted
15 g (1/2 oz) grated Parmesan cheese
50 g (2 oz) Brie, thinly sliced
1 egg, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper
215 g (7 1/2 oz) frozen puff pastry, defrosted
15 g (1/2 oz) grated Parmesan cheese
method
1. Heat the oven to 220C/425F/Gas7.
2. Put the spinach in a bowl, stir in half the beaten egg and the nutmeg. Season to caste with salt and pepper.
3. Roll out the pastry on a lightly floured surface. Trim to a 30 cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
4. Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm (1/2 inch) border. Top the squares with Brie slices, dividing them equally between the 4 squares.
5. Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them, then knock up
2. Put the spinach in a bowl, stir in half the beaten egg and the nutmeg. Season to caste with salt and pepper.
3. Roll out the pastry on a lightly floured surface. Trim to a 30 cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
4. Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm (1/2 inch) border. Top the squares with Brie slices, dividing them equally between the 4 squares.
5. Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them, then knock up
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
