Salmon and spinach muffins

Ingredients for 4 servings:

• 3 sheets of puff pastry, frozen
• 2 cups sour cream
• 3 egg yolks
• 1 bunch of mixed herbs
• 200 g creamed spinach, frozen, thawed
• 2 garlic cloves, finely chopped
• 2 salmon fillets, diced
• some salt and pepper
• 1 egg yolk for brushing
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Thaw the puff pastry. Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Roll out the puff pastry for each sheet to approximately 30 x 30 cm and divide each into four squares – rolled out relatively thinly. Brush a little olive oil into the muffin cups with a brush. Place the puff pastry in the muffin cups and shape. Mix the sour cream, 3 egg yolks, herbs, and finely chopped garlic with a hand mixer, season with salt and pepper, and carefully fold in the salmon. Divide the filling among the cups and place a dollop of creamed spinach in the center of each. Fold over the overhanging pastry corners and brush with egg yolk. Bake on the middle rack for 20 minutes.