Puff pastry pockets
- 1 pack (6 slices; 450 g) frozen puff pastry
- 500 g Spinach
- 1 medium-sized onion
- 1 span> Clove of garlic
- 2 EL Oil
- Salt
- white pepper
- 150 g Sheep's cheese span>
- flour
- 1 Egg
- Parsley span>
60 minutes
span> light
- 1.
- Place sheets of puff pastry next to each other and let thaw. Clean, wash and sort the spinach. Peel and finely dice the onions and garlic. Heat the oil in a pan and sauté both in it.
- 2.
- Add the spinach and simmer for 3-4 minutes. Season with salt and pepper. Cut the sheep's cheese into cubes. Roll out each sheet of puff pastry on a floured work surface to a length of 24 cm and cut in half crosswise.
- 3.
- Put a little spinach and sheep cheese in the middle. Separate egg. Brush the edges of the dough with egg white, fold over and press the cut surfaces together with a fork. Brush everything with egg yolk and place on a baking sheet lined with baking paper.
- 4.
- Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes until golden brown. Serve garnished with parsley. Makes 12 pockets.
1 portion approx:
- 220 kcal li>
- 920 kJ
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