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This delicious veggie and cheese puff pastry is an easy recipe to make and really delicious. It has a preparation that will take you only 10 minutes and the cooking time another 20 minutes.
One of the variants that can be used as a vegetable is kale (wild cabbage or kale), but it can also be made with spinach, which is the most common, or even with chard.
This puff pastry with vegetables and cheese is delicious to eat both hot, warm or cold, so it can be prepared in advance and is perfect as a starter for any festive meal.
Ingredients for 4-6 servings
- Puff pastry, 1 rectangular sheet
- Collards, ½ bunch (or 1 bag fresh spinach)
- Philadelphia type cheese, 100 g
- Half an onion
- Extra virgin olive oil, 2 tablespoons
- Grated cheese, 100 g
- I beaten egg
-First we wash the collard greens, remove the stems and dry well. In case you have opted for bagged spinach, this step is not necessary.
-Then in a frying pan we heat the oil and fry the onion until golden brown. Add the cabbage, salt to taste, cover the preparation and cook over low heat for 5 minutes. Once the time has passed, remove from the heat and let it cool. If they are fresh spinach, 3 minutes will be enough and it is important to drain them well when we remove them from the pan.
-Once the vegetables are cold, we mix them with the Philadelphia type cheese and the grated cheese.
-We cut the puff pastry sheet in half and we can make the trellis style using a trellis roller, or with a very sharp knife.
-For the base we use the other piece of puff pastry. We paint the edges with beaten egg, spread the filling and cover with the piece in which we have made the cuts, stretch to the sides so that the lattice opens, press the edges to close and paint the surface with beaten egg.
Bake in a preheated oven at 200 ° C for 20 minutes until we see that the surface is completely golden. Remove and serve.