Spinach puff pastry pockets

Ingredients for 4 servings:

• 1 package of puff pastry, from the refrigerated section (375g)
• 150 g leaf spinach (frozen)
• 100 g cheese, grated (Emmental)
• 150 g crème double or crème fraîche
• 1 small onion(s), finely diced
• 1 egg yolk
• 2 tbsp cream
• nutmeg
• Salt
• pepper
• possibly garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Filling with crème double/crème fraîche and cheese

Preheat the oven to 180°C (fan). Defrost the spinach and squeeze it dry thoroughly. Add the grated cheese, double cream, and finely diced onion, and stir everything thoroughly until the mixture is smooth. A clove of garlic can also be crushed. Season with pepper, salt, and nutmeg, and mix well again. Roll out the puff pastry and cut into 4 rectangles. Spread the spinach mixture among the pastry rectangles, ensuring the mixture is only in the center of the rectangles. Then fold the pastry rectangles together to completely enclose the mixture. Forming small squares is best. Place the squares on a baking sheet lined with baking paper. Pour the egg yolk into a cup, add 2 tablespoons of cream, and mix. Brush the mixture over the pastry squares and bake in the oven for 20-25 minutes until golden brown. Serve with any salad.