Starter Recipes > Spinach and Brie Puffs

This recipe is part of the May 2006 Recipes Menu

Starter - Spinach & Brie Puffs
Main Course - Celeriac & Mustard Beef
Dessert - Pineapple Bread Pudding

How to make spinach and brie puffs:
A tasty starter for May. When buying the brie, buy one that is not too ripe. If it is quite soft put in the freezer for about 30 minutes before making the making the puffs.


2 cups fresh spinach
8 thin slices Brie
1 egg beaten
1/4 teaspoon freshly grated nutmeg
puff pastry
1 tablespoon parmesan cheese (see measure conversions for more information)


- Preheat the oven 220oC/425oF/gas mark7.
- Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
- Season to taste with salt and pepper.
- Make the puff pastry.
- Trim to a square, and then cut into four equal squares.
- Divide the spinach equally between the squares, spreading it diagonally over one half
of each and leaving a space from the edge.
- Top the squares with Brie slices, dividing them equally between the 4 squares.
- Brush the edges of the pastry with the remaining beaten egg, and then fold the pastry over to form a
triangle and enclose the filling.
- Press the edges firmly together to seal them.
- Brush the tops with beaten egg, and then use a sharp knife to make 2 small slits to allow the steam to escape.
- Sprinkle over the parmesan cheese.
- Dampen a baking tray and carefully transfer the triangles on to it.
- Bake in the oven for about 10 minutes, until the pastry is golden.
- Serve the puffs hot or cold.