Spinach and salmon muffins

Ingredients for 1 servings:

• 1 pack of frozen puff pastry
• 150 g leaf spinach, frozen
• 100 g smoked salmon
• 100 g sour cream
• 1 tbsp flour
• 1 egg(s)
• 100 g cheese, grated
• nutmeg
• Salt
• pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

made from puff pastry – enough for 12 pieces

Makes 12 muffins. Defrost the puff pastry and spinach leaves. Preheat the oven to 200°C (top/bottom heat). Combine the sour cream with the flour, egg, and cheese, and season with salt, nutmeg, and pepper. Squeeze dry spinach and finely chop the salmon. Halve the pastry squares and place the squares in the muffin tins. Layer the spinach and salmon and cover with the whipped cream. Then fold the ends of the pastry sheets together at the top. If there are any gaps on the long sides of the pastry sheets, don’t worry—they will close during baking, and the liquid won’t leak out. Bake the muffins for about 30-35 minutes and serve while still warm.