A photographic food adventure

Hey guys,

Sorry it’s been SOOOOOOOOOOO long. I’ve been busy, two jobs, friends, the internet, whatever. Anyway, I see Nurul has made pastries for her last recipe. Unfortunately I also made pastries back in March but didn’t post them so here they are now. Mine are different from Nurul’s but like hers, they are my own recipe and I have photographed every step for you!
As you may or may not be able to tell by now, Nurul and I are a little competitive and it’s cool for you readers to be able to see different ways of making similar things because everyone cooks differently so some things that work amazingly for one person, may not work well for someone else. One must try many different methods to find a cooking technique that best fits them.

Ingredients:
Puff pastry
Frozen spinach
Feta
Sundried tomatoes
Garlic
Egg
Chilli

First step of prep is to chop your sundried tomatoes, basically just dice them or slice them into strips, up to you.
You should also take your puff pastry out of the freezer now, you’ll need about 3 pieces to make a good plate full of puffy yumminess. Just leave it out at room temperature to thaw.

Second step of prep is to boil your frozen spinach. Basically if you just put it in the pot with cold water and put it on high, by the time it gets to the boil, your spinach will be ready. It doesn’t need to be cooked, just defrosted.

Cut feta into cubes and put into bowl, you could also crumble it into the bowl if you want, it’ll all get crumbled in the end anyway. Add chopped sundried tomatoes.

Defrosted spinach. Take off the heat and drain in a sieve. Using a colander may mean losing some of the spinach bits, the holes are too big.

Drained spinach. But the spinach is still too wet to go into the mixture, it would make it too watery so we must squeeze out all the water! I recommend running some cold water over the spinach before squeezing otherwise it’ll be too hot!

You can use your hand to squeeze little clumps of spinach at a time or put the whole lot of spinach into a tea-towel and squeeze it that way.

Add the spinach to the mixture, along with some chilli and chopped, crushed garlic. Stir. Try and break up clumps of feta so it’s more crumbly. Add an egg to combine and stir again til combined.

Your pastry should now be thawed. Chop into squares.

Put about a tablespoon of mixture into the centre of each square. Put each square onto a greased tray.

Fold the squares in half diagonally into triangles.

Use any remaining egg, with a little milk to wash each pastry (it makes them extra crispy!), prick each pastry so they don’t explode.

Put in oven at 200 degrees for 10 minutes or until golden. Since there’s no meat, you don’t have to worry about anything being uncooked, as long as the pastry is cooked, everything else should be fine and yummy!

Here is the final product! They’re super yummy, I highly recommend them!

Tory.

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Comments on: "Spinach, feta and sundried-tomato pastry triangles" (1)

  1. These are one of my favourite foods but I’ve never tried to make my own… They look fantastic

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