Spinach Triangles recipe
information
680 calories per serving
For the dough:
400 g (14 oz) plain flour
salt
150 ml (1/4 pint) lukewarm water
1 tablespoon wine vinegar
5 tablespoons oil
salt
150 ml (1/4 pint) lukewarm water
1 tablespoon wine vinegar
5 tablespoons oil
For the filling:
450 g (1 lb) spinach
1 onion
1 1/2 day-old bread rolls
225 g (8 oz) minced meat
225 g (8 oz) sausage meat
1 tablespoon chopped parsley
2 eggs
salt and freshly milled white pepper
1 onion
1 1/2 day-old bread rolls
225 g (8 oz) minced meat
225 g (8 oz) sausage meat
1 tablespoon chopped parsley
2 eggs
salt and freshly milled white pepper
For cooking:
1.5 litres (2 3/4 pints) meat stock
1 tablespoon chopped chives to garnish
1 tablespoon chopped chives to garnish
method
1. Mix the flour with a pinch of salt, the water, vinegar and oil to make a smooth, glossy dough and leave to stand under a warm bowl for 20 minutes.
2. Meanwhile, sort the spinach, then wash and blanch it for 3 minutes in a little salted water. Finely chop the onion. Soften the rolls in cold water. Drain and finely chop the spinach.
3. Squeeze excess moisture from the rolls and mix them with the minced meat and sausage meat, the onion, parsley, spinach and eggs, then season the mixture with salt and pepper.
4. Roll out the dough on a lightly floured work surface to a thickness of about 3 mm (1/8 in) and cut into 15 cm (6 in) squares. Place 1 tablespoon of filling on each square, fold over into a triangle and press the edges together using a fork.
5. Bring the stock to the boil in a large saucepan and cook the triangles in the open pan for about 10 minutes, until they rise to the surface. Serve in stock, sprinkled with the chives.
The triangles can be served with plenty of onion rings, fried until golden brown, and without the stock. To serve them in this way, drain off the stock, dip in beaten egg and fry them in oil until golden brown. Sprinkle with chopped chives and serve with a fresh salad.
2. Meanwhile, sort the spinach, then wash and blanch it for 3 minutes in a little salted water. Finely chop the onion. Soften the rolls in cold water. Drain and finely chop the spinach.
3. Squeeze excess moisture from the rolls and mix them with the minced meat and sausage meat, the onion, parsley, spinach and eggs, then season the mixture with salt and pepper.
4. Roll out the dough on a lightly floured work surface to a thickness of about 3 mm (1/8 in) and cut into 15 cm (6 in) squares. Place 1 tablespoon of filling on each square, fold over into a triangle and press the edges together using a fork.
5. Bring the stock to the boil in a large saucepan and cook the triangles in the open pan for about 10 minutes, until they rise to the surface. Serve in stock, sprinkled with the chives.
The triangles can be served with plenty of onion rings, fried until golden brown, and without the stock. To serve them in this way, drain off the stock, dip in beaten egg and fry them in oil until golden brown. Sprinkle with chopped chives and serve with a fresh salad.
serving amount
serves 6
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