Hot and ready to eat
Hot little morsels
Cheese, spinach and bacon puffs are hot little morsels with crispy, golden puff pastry along with a touch of garlic and nutmeg. These are a perfect appetizer for a drinks party or the holiday season. The best thing is they can be frozen till you’re ready to bake them. Got to love that! Everyone seems to love a little hot pastry bite.
Perfect for making ahead and freezing
These babies freeze exceptionally well and you bake them when you want. Once you have filled, folded and brushed with egg, freeze them in the tin. When frozen remove from the tin and pop into a ziplock bag. Simply take them from the freezer, pop them back into your mini muffin tin, leave them on the bench for 20 minutes and bake away.
Swap the bacon
You can swap the bacon or leave it out altogether. Try adding chopped semi dried tomatoes or gently fried mushrooms.
We have used frozen butter puff pastry for these puffs. Try to buy puff pastry that is made with butter, not oil or margarine. The flavour of the butter puff pastry is so much better.
scroll down for cheese spinach and bacon puffs recipes
Check out some more winning sweet and savoury bite recipes
click on the link for the recipe…..cheats gourmet sausage rolls
click on the link for the recipe…..asparagus with prosciutto and blue cheese
click on the link for the recipe…..chocolate and almond toffee dates
click on the link for the recipe…..parmesan crisps
click on the link for the recipe…..devilled eggs with smoked salmon
What’s your favourite hot pastry bite? We would love to hear from you in the comments below when you make these cheese spinach and bacon puffsPrint
Cheese, spinach and bacon puffs are delicious hot little morsels. They can be made and frozen prior to baking, making them a great hostess standby.
- 2 sheets frozen butter puff pastry, thawed – see notes below
- 250 g (9 ounces) frozen chopped spinach, thawed
- 120 g (4 ounces) greek feta, crumbled
- 50 g (2 ounces) parmesan cheese (or cheddar) grated
- 1 small brown onion, finely chopped
- 2 rashers streaky bacon, finely chopped
- 50 g (2 ounces) butter
- 2 cloves garlic, minced
- 2 whole eggs ( 1 for the mixture and 1 for glazing the pastry)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- freshly milled pepper to taste
- preheat oven to 200 c (390 f)
- spray mini muffin tin lightly with oil
- melt butter in a frypan and add onion and bacon, sauté till onion is translucent
- squeeze thawed spinach to remove excess water – see notes
- remove frypan from heat and add onion and bacon to a bowl along with the remaining ingredients (except pastry)
- mix ingredients till combined
- cut pastry into 6 cm (2 1/2 inch) squares and lay squares in muffin tin – see notes below
- spoon a heaped teaspoon of filling into each pastry square
- bring the 4 corners of the pastry together
- lightly beat the egg and brush the pastry tops – puffs can be frozen at this point, see notes above
- bake on middle shelf for 20 minutes until golden brown
- serve and enjoy!
- frozen spinach usually comes frozen in small cubes or discs, squeeze a few at a time in your hands to remove excess moisture as it will make the pastry ‘soggy’, and we don’t want that!
- we used 24 cm (10 inch) square, frozen butter puff pastry sheets
- Category: dips salsas and finger food
- Method: baking
- Cuisine: Australian
Keywords: cheese spinach and bacon puffs
What’s happening to our lawn?
More holes, and a clean towel from the clothes line to play with. GREAT! 🙂