Baked Spinach Puffs Recipe
Summary
Cooking Time5 MinDifficulty LevelEasy
Ingredients
| Pastry | ||
| 50 g/2 oz butter or margarine | ||
| 150 ml/ 1/4 pint water | ||
| 65 g/2 1/2 oz flour, sifted | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Cayenne pepper | 1 Pinch | |
| Eggs | 2 , beaten | |
| 25 g/1 oz butter | ||
| Oil | 1 Tablespoon (Filling) | |
| Onion | 1 , thinly sliced (Filling) | |
| 100 g/4 oz mushrooms, chopped | ||
| 225 g/8 oz frozen spinach, thawed and drained | ||
| Salt | To Taste (Filling) | |
| Pepper | 1 (Filling) | |
| Grated nutmeg or ground mace | ||
| 225 g/8 oz cottage cheese | ||
| Single cream | 4 Tablespoon (Filling) | |
| 50 g/2 oz Lancashire or Gouda cheese, grated | ||
Directions
For the pastry, melt the fat in the water, then bring to the boil.
Add the flour all at once and beat over a gentle heat until the mixture is smooth and forms a ball.
Cool a little, then beat in salt, pepper and the cayenne followed by the eggs, adding them a little at a time until the mixture is smooth and glossy.
Put 3 to 4 spoonsful of the pastry dough, well spaced apart, onto two greased baking sheets.
Cover the puffs with an inverted tin so that no steam can escape during baking.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 50 minutes or until the puffs move when the baking sheet is lightly shaken.
The puffs will treble in size.
Keep warm while you make the filling.
Melt the butter with the oil in a saucepan and fry the onion until softened.
Add the mushrooms and cook for a further 3 minutes.
Stir in the spinach and heat through for 3 minutes.
Season well with salt, pepper and nutmeg or mace, then stir in the cottage cheese and cream.
Heat gently.
Arrange the puffs in a lightly greased baking dish and cut off the tops.
Fill with the spinach mixture and replace the tops.
Sprinkle with the grated cheese and return to the oven.
Bake for 5 minutes or until really hot and the cheese has melted.
Add the flour all at once and beat over a gentle heat until the mixture is smooth and forms a ball.
Cool a little, then beat in salt, pepper and the cayenne followed by the eggs, adding them a little at a time until the mixture is smooth and glossy.
Put 3 to 4 spoonsful of the pastry dough, well spaced apart, onto two greased baking sheets.
Cover the puffs with an inverted tin so that no steam can escape during baking.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 50 minutes or until the puffs move when the baking sheet is lightly shaken.
The puffs will treble in size.
Keep warm while you make the filling.
Melt the butter with the oil in a saucepan and fry the onion until softened.
Add the mushrooms and cook for a further 3 minutes.
Stir in the spinach and heat through for 3 minutes.
Season well with salt, pepper and nutmeg or mace, then stir in the cottage cheese and cream.
Heat gently.
Arrange the puffs in a lightly greased baking dish and cut off the tops.
Fill with the spinach mixture and replace the tops.
Sprinkle with the grated cheese and return to the oven.
Bake for 5 minutes or until really hot and the cheese has melted.
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