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Spinach Diamond Puffs

Source: The Pampered Chef

1 (300g) package frozen chopped spinach, thawed and drained
1/2 cup carrots, finely chopped
1 tablespoon onion, finely chopped
1/2 cup mayonnaise, regular
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces Swiss cheese, shredded (1 cup/250 ml)
1 (411g) package frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon water

Heat oven to 425 degrees F. Cover Rectangle Stone with Parchment Paper.

Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion using Food Chopper. Place spinach, carrots, onion, mayonnaise and seasonings in Classic Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater; mix well.

Lightly sprinkle flat side of Grooved Cutting Board with flour. Using floured Dough and Pizza Roller, roll half of pastry into a 12-inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)

Using Small scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Using Pastry Brush, brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on Stone. Brush appetizers with egg mixture.

Bake 17 to 18 minutes or until golden brown. Remove to serving platter using Mini-Serving Spatula. Repeat with remaining pastry and spinach mixture. Serve warm. Yields 32 appetizers.

Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium

Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.

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