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.