John Myers
Savory Baking: Puff Pastry Muffins with Meat Filling
The perfect savory baking: puff pastry muffins with meat filling recipe with a picture and simple step-by-step instructions.
- 2 piece Puff pastry plates, rectangular
- 200 g Chicken, cooked
- 4 piece Diced spinach leaves TK
- 1 piece Fresh onion
- 3 tablespoon Safflower oil
- 1 pinch Nutmeg
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 2 Knife tips Black pepper from the mill
- 100 ml Cream
- 4 Splash Worcester sauce
- Peel and halve the onion. Cut one half into fine cubes, the other half into fine rings.
- Heat 1 tablespoons of oil in a saucepan and sweat the onion cubes in it. Add the thawed spinach leaves and let it cook. Season to taste with nutmeg, salt, pepper and a little sugar.
- Heat the remaining oil in a pan and fry the chicken together with the onion rings.
- Add the cooked spinach leaves, pour the cream on top and season with the Worcester sauce. Season to taste with salt and pepper.
- Roll out the defrosted puff pastry sheets and cut into four parts.
- Oil a muffin pan and drape the puff pastry into it. Now fill this with the meat and spinach mixture and bake at approx. 180 degrees bottom heat until the dough begins to take on color.
- Arrange on preheated plates and serve with cucumber salad.
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