John Myers
Puff Pastry Bags …
The perfect puff pastry bags … recipe with a picture and simple step-by-step instructions.
- 3 Discs Frozen puff pastry
- 125 g Frozen spinach leaves
- Salt
- 0,5 Fresh onion
- 1 teaspoon Butter
- 2 tablespoon Diced bacon lean
- Pepper and nutmeg
- 50 g Feta
- Let the puff pastry defrost. Bring the spinach leaves to the boil with a little salt and a little water in a saucepan and cook on a low flame for 8 to 10 minutes. Drain and drain. Peel onion and chop finely.
- Steam the onion in the hot butter until translucent. Add the bacon cubes and sauté briefly. Take the pot off the stove.
- Squeeze out the spinach well and chop it roughly. Mix with the onions and ham. Season with pepper and nutmeg. Roughly grate the cheese over it and mix in.
- Halve the puff pastry slices and roll them out a little larger. Spread the spinach mixture on top. Fold diagonally together and press down on the edges with a fork. Place on a baking sheet lined with baking paper and bake in the oven at 200 degrees for about 20 minutes.
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