Spinach Cheese Puffs

-
One can never forget the vegetable puffs which we have enjoyed during our childhood days.  Now the wonderful Frozen Puff Pastry sheets have made it easier to prepare these mouth watering snacks at home.  When I started using these sheets after coming to the US, all I would prepare was a potato filling.  However as times passed,  I learnt that the filling need not be restricted to just potatoes to be tasty.  My kids like these so much that they prefer them over the potato filled puffs.




1 Puff Pastry Sheet from the packet
1 1/2 cups tightly packed thawed (frozen) cut spinach leaves
3/4 cup of grated cheese tightly packed(I used 4cheese mexican)
salt to taste
1/2 tsp paprika powder
1/2 of a very small onion finely chopped

Take the spinach in a microwave safe bowl and heat it up for a couple of minutes.  After a while, squeeze out all the water from it.  Process the leaves till it looks like it has been finely chopped.  Add the onion, cheese, salt and paprika and process it further till it is all combined well.  In the meanwhile, thaw the pastry sheet according to the package instructions.  Cut them along the folds so that you have three separate segments.  Cut each of them into 3 squares.  Fill each of the square on one side with a little portion of the filling and fold over the other side.  Press and seal them with wet finger tips.  Have the oven ready and set to 400 degrees.  Arrange the filled squares on the baking tray and bake for 7 minutes to begin with and 5 more minutes after turning them over or until it is golden brown on both sides.

The kids are sure to enjoy these and mine love them!!!





Comments

Post a Comment

Popular posts from this blog

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more

Pecan Ladoo

-
Image
1 cup pecans                                                        1/2 cup oats 3/4 cup sugar few cardamom pods a spoon of ghee 1/4 cup milk Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom. In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt. Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of  milk  to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead. Roll
Read more

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for the oats to be thoroughly cooked. 
Read more