Spinach and cheese pastries for Thermomix®
Gouda (in pieces)
Ingredients · Servings 12
- 70 g Gouda
- 1 white onion
- 2 Kill
- 60 g spinach leaves
- 1 pinch of salt
- 2 Prizes Chili-Flock
- 40 g Excess
- 1 Dose But
- 1 Bio-No
- 1 package of puff pastry
Method · 20 min
- Place the Gouda in the mixing bowl, chop for 15 seconds/speed 5 and transfer to a separate bowl.
- Place the onion in the mixing bowl, chop for 3 seconds/speed 5 and push down with the spatula.
- Add oil, spinach, salt and chili flakes, steam for 2 min./Varoma/speed 1 and let cool for 20 minutes with the lid open.
- Add shredded Gouda, Feta, corn and half the egg and mix for 5 seconds/speed 3.
- Preheat oven to 200°C. Line a baking tray with parchment paper.
- Unroll the puff pastry and cut out 12 circles (9 cm in diameter) close together. Pinch any leftover pastry scraps together, overlapping them slightly, and cut out more circles. Brush the edges 1 cm wide with beaten egg, place the spinach filling in the center of each pastry circle, fold the dough over to form half-circles, and press the edges firmly together with a fork. Place the pastries on the prepared baking sheet and brush the tops lightly with egg. Bake the spinach and cheese pastries in the lower third of the oven for 19 minutes at 200°C (390°F) until golden brown. Let them cool on the baking sheet and serve warm or cold.
white onion (halved)
gg leaf spinach (frozen, thawed, well squeezed (gross weight 80 g))
gg Feta (coarsely crumbled)
Can of sweetcorn (small, 60g each, drained)
Bio-Ei (Kl. M, verquirlt)
Pack. Pack. Puff pastry (rolled, from the refrigerated section (275 g))
