John Myers
Ingredients for 12 servings:
- 10 puff pastry sheets
- 15 tbsp, heaped spinach, frozen, thawed
- 10 Vienna sausages
- 150 g sheep’s cheese
- 150 g Parmesan
- 1 egg(s)
- 10 tbsp peas
- 40 hazelnuts
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
with chicken wieners, spinach, feta
Finely chop the hazelnuts. Defrost 10 puff pastry squares (approx. 12×12 cm) and carefully stretch them enough to fit the filling. If the wieners are so long that their ends would stick out after folding the pastries, simply cut them in half. Top the puff pastry squares with the wieners, spinach, feta or goat cheese, and any other vegetables, and roll them up. Preheat the oven to 200°C. Using a pastry brush, brush the puff pastry squares with the beaten egg, roll them all over in the hazelnut flakes, and place them on a wire rack lined with baking paper. Bake the pastries for approx. 20 minutes at 200°C. Meanwhile, grate the Parmesan cheese. After 20 minutes, sprinkle the puff pastry squares with Parmesan cheese and bake for another 4 minutes. It is advisable to monitor the baking process so that the browning values at the end meet your expectations.
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