Enjoy the savoury delight of Spinach, Feta and Bacon Puffs, featuring a creamy spinach filling and a touch of Black Garlic Cherry Paste, all encased in golden, flaky puff pastry.
Spinach, Feta and Bacon Puffs
Rated 5.0 stars by 1 users
Category
Starters
Servings
9
Prep Time
15 minutes
Cook Time
30 minutes
Indulge in the savoury perfection of Spinach, Feta and Bacon Puffs, a delightful pastry treat that combines the rich flavours of sautéed spinach, crispy bacon, and creamy Danish feta. The filling is enhanced with finely diced red onion, garlic, and fresh dill, creating a harmonious blend of tastes that is both comforting and sophisticated. The addition of Black Garlic Cherry Paste adds a unique, tangy depth, perfectly complementing the savoury ingredients.
Each puff is encased in all-butter puff pastry, cut into nine squares and lined with a smear of Black Garlic Cherry Paste. The filling is spooned in and the pastry corners are folded into the centre, creating a charming, rustic look. Eggwashed for a golden finish, these puffs are baked to perfection, resulting in a crisp, flaky exterior that encases the creamy, flavourful filling.
Served hot, Spinach, Feta and Bacon Puffs are perfect for any occasion, from a sophisticated appetizer to a hearty snack. The combination of textures and flavours, from the crisp pastry to the savoury filling with a hint of sweet and tangy balsamic, ensures these puffs are a delightful treat that will impress and satisfy any palate.
Author:Black Garlic & Co.
Ingredients
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One tsp olive oil (extra for greasing)
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60g red onion, finely diced
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Two cloves garlic, finely chopped
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100g bacon, finely diced
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220g fresh spinach or chard, stems removed, finely chopped
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Two large eggs
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80g soft Danish feta
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Pepper
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1 heaped tbsp fresh dill, chopped
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One sheet 25cm x 25cm all butter puff pastry, thawed and cold
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Three tsp (rounded) Black Garlic Cherry Paste
Directions
Preheat oven to 220 degrees Celsius using the top and bottom element modes.
Grease a muffin tin with olive oil.
In a large frying pan, fry onion, garlic and bacon until half cooked, then add the spinach. Continue to fry until the spinach has fully wilted and no liquid remains. Tip onto a plate and cool to room temperature, and to speed up the process, place it in the fridge.
In a small bowl, whisk one egg for egg wash and set aside.
In a medium bowl, mix one egg with Danish feta, pepper and dill. Add in the spinach mix, then stir it together until only small lumps of feta remain.
Cut the pastry into nine equal squares and place each piece into a muffin space.
Use the back of a teaspoon to smear Black Garlic Cherry Paste on the base of each piece of pastry.
Spoon in the spinach mix, filling only to the top of the tray. Fold the corner of each pastry into the middle and gently press to keep it together.
Eggwash the exposed pastry.
Place in the oven on the middle shelf for about 20 minutes until golden.
