Christmas Day Spinach, Chorizo and Yoghurt Puff Pastry Squares

Few! Christmas is over just like that. I have been so busy I haven’t had time to write up any of the posts in my head or finalise any recipes. I didn’t even get to make the little chocolate covered gingerbread dough balls I was hoping to have ready before Christmas as my only token Christmas treat. Maybe next year?

Thankfully I do have recipes my mother and I used on Christmas Day to share with you. I can’t take credit for either of them and will be sharing my mothers pastry squares, they where very easy and very popular at Christmas lunch. The best part is they are designed to be served cold so you don’t have to worry about getting them to your party hot.

 

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I still can’t believe its December 30th and I am only getting around to finishing this post now! The pictures have been sitting in the media file since Boxing Day.

Spinach, Chorizo and Yoghurt Puff Pastry Squares

Serves 6

Ingredients

3 Sheets of Puff Pastry, thawed
1 Egg, beaten
1 Tbs Olive Oil
1 Leek, Chopped
2 Gloves of Garlic, Crushed
1 Tbs Black Mustard Seed
2/3 Tsp Ground Ginger
2 Cups Baby spinach
250 grams Greek Yogurt
1 Medium Chorizo skinned and chopped

Method

Line 2 large baking trays, then cut  the three sheets of pastry into nine individual squares. Before removing them take a fork or a toothpick and trace 1 cm border inside each square being careful not to cut completely through the pastry. Using the fork fill the centre of the pastry (inside the border) with pricked holes.

Once you have your finished squares, coat them with the egg and transfer each square onto a baking tray to cook for 15 – 20 minuets or until golden.

While the pastry is cooking heat the oil in a pan and cook the Leek, Garlic, Mustard Seed and Ginger until soft and fragrant, then add the spinach and cook until wilted. Transfer this too a bowl off the heat and let it cool.

Once you squares are cooked take them from the oven and let them cool. They should have a puffy edge with a mostly flat center like a little basket. If they do not, don’t worry! Take a knife and carefully cut along your border then push the centers down into the basket, no one will be able to tell the difference.

Once cooled fill each square with 1 1/2 tbs off Greek Yoghurt, top with your spinach mix and then sprinkle the chopped chorizo over the top.

Done!

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Now there is just New Years Day to go before everything starts to settle down! I don’t know about anyone else but I am ready for a break from my break.

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