I used to buy spinach pastries from a local bakery to have as my lunch, but then I found that too much salt was added and the poppy seeds were getting annoying as they always stuck in my teeth. I thought it would be simple enough to make them myself and regularly make them to take to work with me for lunch. Store-bought puff pastry makes it easy of course, and a roll of it provides enough pastry dough for four lunch pastries. They freeze well too, so I always make four at a time.
Unroll the puff pastry and cut into four pieces.
Decide on what you want to put inside: slice some cheese (I like cheddar or feta), some pesto (wild garlic is in bloom now, so here is my simple recipe for that!), and cherry tomatoes.
if including spinach (which I sometimes do if I happen to have it), be sure to steam it first in order to get out some of the water. In the past I have also whipped up an egg and divided it between the four pastries.
When the pastries are all folded and closed, I turn up the sides and gently slide the baking paper of pastries onto a cookie tray.
They bake in a preheated oven for about 15 minutes, till nicely browned and puffed. Please note, they do deflate a bit once they are cooled.
Sometimes I add too much cheese, or I have not properly closed the sides and the contents spill out. This is okay as once the pastries cool, any spillage (which is cooked) hardens and can just be cut and included with the pastry in the freezer container, to be re-heated later. These are always delicious and appreciated at lunch!
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