Ricotta Spinach Puff Pastry with Socialite Sally Tomato Relish
Ingredients:
Filling
1 egg
7 oz ricotta
8 oz frozen chopped spinach, if (thawed squeeze off excess water)
3/4 cup grated cheddar cheese
3/4 tsp salt
Black pepper
Pastry
2 sheets puff pastry (25cm/10" square), defrosted
1 egg, lightly beaten (egg wash)
Instructions:
•Preheat oven to 350F.
•Spray 2 standard muffin / cupcake tins with oil.
Filling
•Place egg in a bowl and lightly whisk.
•Add remaining Filling ingredients and mix to combine.
Pastry
•Cut each pastry into 9 equal pieces (18 in total)
•Mold 15 pieces of pastry into the muffin tins.
•Divide the Filling between each, then bring the four corners into the center and press down to stick together. Don't overfill otherwise you won't be able to seal the pastries, or they will burst open when baking.
•Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
•Allow to rest for 5 minutes before removing.
•Serve warm or cool.