Spinach, egg and cheese puffs are classic homemade puff pastry pies that any cook can afford to bake. For cooking you need ready-made puff pastry. In a standard dough package, there are four rectangular pieces that weigh approximately 500 g, this amount is enough to make 8 medium sized layers. Remove the dough from the freezer in advance and boil the hard-boiled eggs, which will reduce the process of preparing homemade pastries for half an hour.
- Cooking time: 45 minutes
- Servings: 8
Ingredients for puffs with spinach, egg and cheese
- 450 g of the finished puff pastry (1 pack);
- 150 g fresh spinach;
- 3 chicken eggs;
- 60 g cheese;
- 10 ml of soy sauce;
- 50 grams of walnuts;
- 15 g white sesame;
- salt to taste, vegetable oil, milk, wheat flour.
Read our detailed recipe: Puff pastry.
Method of making puffs with spinach, egg and cheese
Making stuffing for puffs. Rinse fresh spinach leaves with running cold water. We prepare young leaves together with the stem; if the stem is hard, then we cut it off completely. In a saucepan, pour 2.5 liters of water, bring to a boil. Throw the spinach leaves in boiling water, boil for 2 minutes, then immediately throw on a sieve.
Spinach squeeze well, put in a blender, add peeled walnuts. Grind the herbs with nuts a few pulsed inclusions.
To the spinach-nut paste add soy sauce.
Two chicken eggs boil hard boiled. Finely chop the boiled eggs with a knife or rub on a fine grater. One egg is left raw, it will be needed in the process of baking puffs with spinach, eggs and cheese.
Add crushed eggs to the bowl.
Three firm cream cheese on a cheese grater, mix with egg and spinach mass.
We add plenty of salt to taste and our filling is ready, you can make puff patties with spinach, eggs and cheese. By the way, salt is not necessary, because salt is enough in soy sauce and cheese.
Remove the ready puff pastry from the freezer 30-40 minutes before cooking. Then we sprinkle the working board with wheat flour, slightly roll out the sheets of dough. Cut each rectangle in half so that it turns out two squares.
Put a tablespoon of filling in the middle of the square of the dough, fold the puffs with a rectangle, fasten the edges. Thus form 8 layers. Fork crimp the edges of the products, it will help better fasten the dough and the edge of the puff will turn out figured.
Mix the raw egg with a tablespoon of cold milk. We cut the puffs with a sharp knife so that the steam from the filling comes out in the baking process.
Lubricate the puffs with egg-milk mixture.
A sheet of parchment for baking is lubricated with refined, odorless vegetable oil.
Put the paper on a baking sheet with the greased side down, put the puff on the paper, sprinkle with seeds of white sesame.
The oven is heated to a temperature of 220 degrees Celsius. Set the baking tray with puffs in the middle of the hot oven, bake for 15-20 minutes until golden brown.
On the table we serve puffs with spinach hot, piping hot. Enjoy your meal!
By the way, pastry puff pastry can be stored for several days and remain very tasty - before serving the cooled pies to the table, heat them in a microwave or in a frying pan.