Creamy spinach mushroom puffs – buttery, flaky, creamed spinach umami bombs make for just the most amazing appetizers.
Frozen puff pastry has to be the best thing you can have in your freezer at all times. Throw it in the oven with cheese and you have a fancy-schmancy appetizer in 30 minutes. I have been loving experimenting with puff pastry. From hand pies for encasing brie in them. They are just super versatile. These creamy spinach mushroom puffs come together beautifully and the creaminess of the filling works well with the crunch puffs. You can add practically anything to these, but this classic combination has my heart.
Check out another puff pastry favourite – Thai curry puffs.
Ingredients for Creamy spinach mushroom puffs – makes 12 (3-inch) puffs
- Mushrooms – 100g
- Spinach – 200g
- Onion – 1, medium-sized, finely chopped
- Garlic – 1 tbsp, chopped
- Olive oil – 1 tbsp
- Balsamic vinegar – 1tsp
- Salt – to taste
- Mozzarella and Cheddar cheese mix- 1/4 cup
- Mayonnaise – 2 tbsp
- Puff pastry sheets – 3 (I used Frescotti)
- Oil to spray or butter
Method
- Wash and chop the mushrooms finely. Blanch to get rid of any muddy smell, drain, and set aside.
- Heat oil in a pan, add garlic, and cook for a minute. Add the onion and saute for 2-3 minutes until transparent.
- Add the mushrooms and cook for 5 minutes.
- Roughly break the spinach leaves and add to the pan. Cook on medium heat for 3-4 minutes.
- Season with salt and balsamic vinegar. Cook for 5 minutes and turn off the heat.
- Dish out in a bowl and mix mayonnaise and cheese in the mix.
- Thaw the puff pastry sheet, cut it into triangles.
- Scoop 1 tablespoon of the mixture in the centre and bring together the sides – refer to the video. Repeat on all.
- Place on a baking sheet and spray with some cooking oil.
- Bake at 220 degrees in a pre-heated oven for 25-30 minutes.
- Let it sit for 5 minutes before eating.