These puff pastry pouches are perfect as a starter or as a snack!
Serves: 2 | Preparation time: 10 minutes | Cooking time 20 mins
- Ready-rolled puff pastry: 320 g (about 1 standard-sized roll)
- Spinach: 300 g
- Mozzarella: 125 g
- Eggs: 1
- Parmesan, grated: to taste
- Nutmeg: ½ tsp
- Turmeric powder: ½ tsp
- Salt: to taste
Pre-heat the oven to 180°C.
Beat up the eggs in a bowl and add some water. Cut the mozzarella into this slices. Set both aside.
Tip: You can use either fresh or frozen spinach.
Boil the spinach in salted water, drain them and squeeze them to get rid of as much water as possible.
Mix the spinach with the parmesan, the nutmeg, the turmeric powder and a pinch of salt.
Cut the puff pastry in squares with a side of about 7 cm.
Place a spoonful of spinach and some mozzarella slices at the centre of each square. Brush the eggs along the four sides of the square, then close each puff pastry pouch by foldin the corners inwards, toward the centre, and pressing them together.
Brush the outside of the pouches with the leftover egg and bake at 180°C for 20 minutes.
Let the pouches cool down a little before serving.