📋Corn Spinach Puffs

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📋Corn Spinach Puffs

These buttery, flaky corn spinach puffs are quick and easy to make, a delicious appetiser that everyone will rave about. Buttery, flaky puff pastry squares are filled with a creamy, cheesy corn and spinach filling. Take a bite, and you’ll be hooked!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Snacks

Cuisine: Indian, Western

Servings: servings

Calories: 1433kcal

Author: Jyothi Rajesh

Ingredients

8 puff pastry squares
1 tablespoon extra-virgin olive oil
½ cup shallots or yellow onion
1 clove garlic
10- ounce spinach fresh or frozen, if using frozen, thaw completely and squeeze out all liquid
½ cup corn kernels I used frozen
1 teaspoon Italian seasoning
½ teaspoon red chilli flakes
Salt and pepper adjust to taste
1 tablespoon all-purpose flour
¾ milk plain milk or almond milk
3 tablespoons feta cheese crumbled
¼ cup Parmesan cheese freshly grated
1 egg for egg wash

Instructions

If using frozen spinach, ensure to thaw completely and squeeze out the liquids before use.
Preheat the oven to 400°F.
In a pan, heat extra virgin olive oil. Sauté diced shallots until translucent.
Add minced garlic and cook for 30 seconds with constant stirring.
Add spinach (fresh or frozen) and cook until the spinach is wilted and all the liquid released from the spinach is evaporated.
Mix in corn kernels. Mix well and cook on low to medium flame.
Once corn is cooked, add all the seasonings – salt, pepper, Italian seasoning and red chilli flakes. Mix well and cook for 10 seconds.
Sprinkle all-purpose flour over the corn spinach mix.
On low heat with constant stirring, continue to cook until the flour is cooked and the raw smell of the flour is gone.
Gently pour milk in small portions and stir continuously. Do it in batches until you have used all the milk.
Corn spinach mix will turn thick.
Turn off the heat, add crumbled feta cheese and grated Parmesan cheese directly over the pan.
Stir well until the cheese is mixed and melted into the corn spinach filling mix.
Allow the filling mix to cook down a bit.
Place cold puff pastry squares over a baking tray lined with parchment paper or aluminium foil.
Add 2 tablespoons of corn spinach filling to each square in the centre.
Fold the corn end of the puff pastry squares to form a triangle.
Pinch the sides to seal the opening. Using a fork, press the edges of the puff pastry to seal it.
Poke holes over the puff pastry using a fork; this helps steam to release while baking and prevents the puff pastry from fully inflating and bursting open while baking.
Whisk egg in a small bowl. You can mix in 1 or 2 teaspoons of milk into the egg while whisking.
Brush the egg wash over the puff pastry.
Bake in a preheated oven at 400°F for 15 to 20 minutes. Rotate the tray once or twice during baking time to ensure it's cooked and browned evenly on all sides.
Once golden-brown, remove the tray from the oven and let the puffs rest on the tray for 5-10 minutes so it’s cooled down a bit and safe to handle.
Serve immediately hot with ketchup on the side with evening tea.

Video

Notes

Once thawed, keep frozen puff pastry refrigerated. Make sure the puff pastry is cold. At room temperature, it turns soft and is very difficult to handle.
Seal the edges properly.
Don’t skip egg wash; it serves two purposes. Egg wash makes the puff pastry adhere to the pot and turn it shiny, golden brown, and crunchy.
Allow corn spinach puffs to cool for 10 to 15 minutes before removing them from the baking tray. Handle carefully; it will be VERY HOT.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition