Cheese and Spinach Puff Pastry Pockets
These creamy, cheesy stuffed pastry pockets are a true afternoon tea delight.
Ingredients
Method
- Preheat the oven to 95 degrees C.
- Line a heavy large baking sheet with greaseproof paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the centre of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells.
- Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.
Rate this recipe
Overall Rating:
4.70
(18)
