Kronk's Spinach (and Chicken) puffs
A delicious spinach puff recipe with chicken filling. An easy meal idea for dinner or lunch that the whole family will love to eat.
Ingredients
Puffs filling
- 4 oz of cream cheese
- 2 oz of parmesan
- 2 oz of mozzarella
- ½ cup of ricotta
- 1.5 cups of shredded chicken
- 1 egg
- 1 tbsp of olive oil
- ½ onion, finely diced
- 3 garlic cloves
- 6 cups of fresh spinach
Instructions
- In a large mixing bowl, combine the flour and salt. Whisk everything together quickly to ensure even distribution.
- The next step is to add the ice-cold water. Stir everything together, and then use your finger points to mix the dough more thoroughly. You'll get something like a clumpy and slightly dry ball of dough. Don't worry. It's supposed to be like that.
- Then, place the dough on baking paper and spread it using a rolling pin. Here you'll aim to get a 7 x 7 inches square. As before, the dough block won't be perfectly square, but it'll have a similar shape with the approximate dimensions. Now, wrap the dough in the baking paper and stick the dough in the fridge for 30 minutes.
- Now, make a butter block using several very, very cold butter slices. To make it, put the butter slices on a baking paper or a silicone baking tray. Then, smash the butter with a small rolling pin and aim to get a 4 x 4 inches butter square. Wrap the butter block in baking paper and stick it in the fridge.
- In the meantime, start making the puff filling.
- Heat oil on a pan and sauteé the diced onions and garlic cloves until they're translucid. Then, add spinach and cook for two minutes.
- Now, put together all the ingredients for the filling. In a bowl, mix cream cheese and ricotta using a fork. Then, add parmesan and mozzarella, and integrate them into the cheesy mixture. Add shredded chicken, sauteeSpinachch, and one egg, and mix well—season with freshly ground pepper and voilá. Cover the bowl with plastic wrap and stick it in the fridge.
- Flour a clean surface and unwrap the dough on it. Stretch it slightly using a rolling pin, aiming to keep the squared shape. In the center, place the butter block and wrap it with dough. Cover well and press the dough to don't leave any air between the dough and the butter.
- Remove the flour excess and spread using a rolling pin. Stretch both vertically and horizontally. It will help to achieve a more compact pastry dough. As a result, you should get a 12 x 6 inches rectangle.
- Fold the dough into thirds, and stretch using a rolling pin until you get a 12 x 6 inches rectangle again. Then, wrap it in plastic and stick it in the fridge for 30 minutes.
- Take the dough out of the fridge and repeat the folding and stretching process twice until you get the 12 x 6 rectangle again. Then, stick in the fridge for another 30 minutes.
- Repeat the folding and stretching process one more time. It might seem a bit tedious, but following these steps will get you all that delicious and beautiful pastry layers.
- Stretch the dough until you get a thin layer. Cut the borders to get a rectangle, and divide it into six squares.
- In the center, add a couple of tablespoons of the filling. Then, brush the borders with egg wash and close the puffs, leaving one side open. Now, stick the puffs in the fridge for 10 minutes before putting them in the oven.
- Take the puffs out of the fridge and brush them with egg wash. Then, bake them at 400 °F (200 °C) for 20 to 25 minutes. Still, keep an eye on the puffs. You should wait until they're golden.
- Now, let them cool a bit and enjoy as warm as you like. The freshly baked pastry is such a beautiful thing.
- Take the puffs out of the fridge and brush them with egg wash. Then, bake them at 400 °F (200 °C) for 20 to 25 minutes. Still, keep an eye on the puffs. You should wait until they're golden.
- Enjoy!
Video
Notes
