I like to cook, yet I don’t do it often enough. Sure, I make lunch and dinner everyday, but I rarely need to get out an apron and take off my rings to play around with several raw ingredients. I don’t ever heat up ready-meals, but I typically keep my menus simple.
I recently watched a snippet of an old Keith Floyd programme (on in repeats) where he made spinach cream cheese puffs. I remembered the basic ingredients and made sure to include them on the next grocery order. Here’s what I did:
A block of puff pastry, rolled thin, will make around six of these mammoth treats. Be certain to flour the work-surface and the rolling pin frequently.
The filling was made with one beaten egg, two tubs of low-fat cream cheese, and cooked, shredded spinach. I folded the pastry around a generous amount of filling, brushed with more beaten egg, and sprinkled on some sesame seeds. The puffs were baked for around 15 minutes at 210c (fan-assisted oven).
Things I’d change next time: I’d add a pinch of garlic powder and salt to the filling and sprinkle a bit of salt on the egg coating before baking. Also, my last two puffs were rolled thinner and so the filling didn’t spill out when baking – they’re a bit tidier than the one in these pictures.
Made a good accompaniment to a bowl of tomato soup and some apple juice. Yum!