Spinach puff pastry parcels

Ingredients for 1 servings:

• 4 sheets of puff pastry (frozen)
• 500 g spinach, fresh (or frozen)
• 1 clove(s) garlic
• 2 tbsp pine nuts
• 1 tbsp olive oil
• Salt
• pepper
• 1 egg yolk, whisked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat olive oil in a heavy-based pan. Add the trimmed spinach and let it wilt with the pan uncovered. Crush in the garlic and season with salt and pepper. Simmer for about 3-5 minutes with the lid closed and over low heat; only a little liquid should remain. Remove the spinach from the pan, season to taste, and toss with the pine or sunflower seeds. Let cool. Thaw the puff pastry slightly according to the instructions and cut out round pieces using a glass. The diameter should be about 8 cm. Place about 1-1/2 tablespoons of the spinach mixture in the center of each slice, making sure that little or no liquid ends up on the dough. Fold over one edge and press the edges together (careful: wet fingers are not appropriate here!). Brush the pastries with the beaten egg yolk and bake in a preheated oven at about 200°C for about 10 minutes. I like to serve the dumplings with a salad and/or red wine.