How to make spinach puff pastries, a new kind of ‘puffed pastry’
As a teenager, I had an obsession with spinach puff.
They’re the perfect way to use up a little of the filling, and I made a lot of them, with varying levels of success.
But after my mum’s passing and I lost the love of my life, I couldn’t resist.
So, a few years later, I began making my own.
So I was happy, right?
But what’s the real secret to this fluffy, moist, cheesy, delicious pasty?
I decided to go to my local supermarket to get some spinach puff to experiment with.
I was immediately sold, and after some trial and error, I came up with the idea of making a ‘puff pastry’ in a box of flour.
It’s a technique that is not only used in pastry making, but is popularly used in baking too.
How to make a puff pastry recipe Ingredients: 1/4 cup wholemeal flour, plus more for dusting 1 tsp baking powder 1 tbsp sugar 1 egg, beaten Directions:1.
Preheat the oven to 160°C (Gas mark 7)2.
Mix together the dry ingredients (flour, baking powder, sugar and egg) in a bowl.3.
Pour the wet ingredients into the dry mixture.4.
Sprinkle the flour mixture over the egg, and bake for 30-35 minutes or until golden.
Serve warm or chilled, topped with buttercream and drizzle with chocolate icing.