Spinach Cheese Puffs

Spinach and cheese puffs are a family favourite. Each time I make puff pastry (usually during winters) it’s usually a large batch.

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I have shared the recipe for puff pastry. All you need are four basic ingredients:- flour, butter, salt and water. Puff pastry made at home is buttery flaky and tastes heavenly. Never have I had puff pastry that tastes better than the homemade one.

Once made, the puff pastry may be frozen up to a month. It can also be filled with a variety of filling from sweet to savoury. This recipe uses spinach and three types of cheese in the filling.

Making puff pastry is a bit of art and a bit of science too….very fulfilling!

Try it …I’m sure it’s for keeps…

Click the link below for the video:

Spinach Cheese Puffs                            Makes 9 to 12

Ingredients:

FOR THE PUFF PASTRY

All purpose flour – 2 cups + 1/3 cup

Chilled Butter (unsalted) – 250g

Salt – a large pinch

Chilled water – ½ cup (or slightly more)

Synthetic vinegar – a few drops

FOR THE FILLING

Blanched spinach leaves (roughly chopped) – 1 cup

Paneer/Cottage Cheese – 200g

Mozzarella and Processed cheese (grated) – ¾ cup

Onion (sliced) – 1 large

Capsicum (chopped finely) – 1 tblsp

Garlic (grated) – 1 tsp

 Spices(nutmeg – a pinch, red chili flakes and pepper powder to taste)

Salt – to taste

Extra virgin olive oil – 1 ½ tblsp

Method:

1.    FOR THE PUFF PASTRY: Add salt to the flour and mix well. Take about a tablespoon of butter and rub it into the flour as shortening.

2.    To the chilled water add in the vinegar. Knead the flour with this water to smooth dough. Cover and rest for 20 mins.

3.    Add 1/3 cup of flour to the rest of the butter. Using a pestle, pound the butter and then mix it with the flour using your hands. Shape it into a square or a rectangle that is ¼ th inch thick. Wrap in cling film and put it in the fridge to firm up.

4.    After the dough has rested, knead lightly and roll it out using some dry flour. (It should be big enough to envelop the butter square). Place the firmed up butter in the center and wrap it up.

5.    Roll it out into a rectangle and fold it 1/3 of the way from one side, then the other side. Roll it out again, this time in the opposite direction from the last time. Fold again and put it in the fridge.

6.    Repeat step 5. Two more times so that the dough gets folded 6 times.

7.    After 6 folds, roll it out into a large rectangle 1/8 th inch thick. The puff pastry is ready. Let it chill in the fridge for at least 20 mins before baking.

8.    FOR THE FILLING: Heat the oil and add in the onion and capsicum. Cook till onions turn light brown. Add in the garlic and once the raw smell goes away, add in the spices. Mix well. Add the spinach and toss it up. Turn off the heat.

9.    Crumble the paneer into the pan. Season with salt. Mix well with the spinach. Let it cool to room temperature. Add in the other cheeses and combine well.

10. TO ASSEMBLE THE PUFFS: take out the puff pastry sheet from the fridge and cut it into any shape you like. I cut it into squares.

11. Place a generous amount of filling in the center of each square. Wet the corners, lift and pinch the opposite corners to form a parcel.

12. Bake in a preheated oven at 180°C for 12 to 15 mins or till they are golden in colour.

13. Serve hot with ketchup or chilli sauce.

© Rinki’s Kitchen