Puff pastry bags with spinach

Name: Puff pastry bags with spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 discs (à 75 g) frozen puff pastry; 1 Onion; 1 Garlic clove; 250 g leaf spinach; 2-3 stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 egg yolk, approx. 1 tablespoon sesame; 2 small tomatoes; 4-5 Salad leaves; 100 g Cucumber; 1 TABLESPOON Vinegar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 discs (à 75 g) frozen puff pastry
1 Onion
1 Garlic clove
250 g leaf spinach
2-3 stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 egg yolk, approx. 1 tablespoon sesame
2 small tomatoes
4-5 Salad leaves
100 g Cucumber
1 TABLESPOON Vinegar

Directions

1
Defrost the pastry sheets. Peel and chop onion and garlic. Clean and wash the spinach. Wash and chop the thyme.
2
Fry the onion and garlic in 1 tablespoon of hot oil. Let spinach collapse in it. Season with salt, pepper and thyme. Let cool off
3
Roll out the dough sheets into 2 rectangles (approx. 10 x 20 cm). Halve first lengthwise, then crosswise
4
Spread 1/8 of each spinach on the dough. Brush the edges with some egg yolk, fold over to form triangles and press on. Coat pockets with the remaining egg yolk and sprinkle with sesame seeds. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas mark 3) for 15-18 minutes
5
Clean, wash and chop the tomatoes, lettuce and cucumber. Mix vinegar, salt, pepper, sugar. Fold in 1 tablespoon of oil. Mix with salad ingredients. Sideboards