Spinach and Corn Puff Pastry
Flaky and crispy on the outside and creamy and delicious on the inside- that’s what these spinach and corn puff pastries are all about.
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Servings: 3 Servings
Calories: 86kcal
Ingredients
Ingredients For the Spinach Corn mixture
- ½ cup Spinach (blanched)
- ¼ cup Corn kernels (boiled)
- 2 tablespoon Mayonnaise
- ½ teaspoon Black pepper powder
- ½ teaspoon Salt
- 1 teaspoon Mixed herbs seasoning
Ingredients For the Puff Pastry
- 1 bowl Prepared Spinach mixture
- 4 pcs Frozen puff pastry (thawed)
- 1 egg Egg wash (for brushing)
Instructions
- In a mixing bowl, add all the ingredients for the spinach corn mixture. Mix well.
- Take a square shaped puff pastry sheet. Roll it with a rolling pin and stretch a bit.
- Next, put a small portion of the spinach corn mixture on the pastry.
- Cover this pastry with another puff pastry sheet.
- Join the borders and close any gap.
- Use a fork to make marks on the sides. Then use a knife to make diagonal lines on top.
- Transfer the stuffed puff pastry to a baking tray. Brush with egg wash.
- Transfer the baking tray to a pre-heated oven and bake the puff pastries at 160℃ for 20-25 minutes or until the pastries turn golden brown.
- Serve hot.
Nutrition
Serving: 3Servings | Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 153mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg