Mini Bacon and Spinach Puffs
Recipes for Home and Restaurant
by Nadine Lloyd
6-8 sheets of puff pastry
1½ teaspoons olive oil
1 packet of baby spinach leaves
1 brown onion – finely diced
1 cup bacon – finely diced
½ cup Greek feta cheese – crumbled
1 egg – beaten
Salt and cracked black pepper – to taste
Preheat the oven to 356°F. (180°C ).
Line two baking trays with baking paper.
Remove the pastry from the freezer (the best working temperature is cool to room temperature).
Fry the onion and bacon in the oil until the bacon becomes crispy.
Stir in the spinach leaves until just wilted.
Remove from the heat and set aside to cool.
Using a cookie cutter, cut 3.15in (16-24x80mm) diameter discs from the pastry sheets.
Place 1½ tablespoons of the spinach/bacon mixture into the middle of each disc.
Add 1 teaspoon of crumbled feta cheese.
Add salt and cracked black pepper to taste.
Fold each pastry disc in half, making sure to keep the ingredients on the inside, and away from the edges.
Lightly press down around the edges to bond the puff pastry together.
Place the pastry puffs onto the baking trays.
Lightly brush the tops with egg wash. (Brushing with egg will result in a nice glossy finish).
Bake until golden brown.