Puff pastry with a twist. A light vegetarian recipe for those not afraid of trying new things. The combination of spinach and cheese is not in itself surprising, but spinach is cooked Mauritian style with ginger and garlic, transforming the whole thing into a unique combination of flavours.
You'll need:
puff pastry (20 x10 cm)
A big handful of fresh spinach leaves
fresh ginger (or ready made paste)
one small garlic clove crushed into a paste
a few slices of Cheshire cheese
sour cream
black pepper
1. Start off by preparing spinach filling. Cook fresh spinach on a dry pan with a splash of water together with garlic and ginger. It doesn't need to be cooked into a pulp, just softening it should be enough as it adds a nice texture to the dish. It will take just a few minutes to make. Once done, remove spinach from the pan, strain any spinach juices (the filling cannot be watery as it will affect the pastry) and chop with a knife.
2. Prepare two square slices of puff pastry of approximately 10x10cm size. Lay the spinach filling on one of them, leaving a 1cm edge. Put some Cheshire cheese on top and cover with another layer of pastry. Glue the edges of the square together. You might also use a fork to add a pattern.3. Put your square pocket(s) in an oven preheated to 180 degrees for around 15min or until the pastry is ready (i.e. turned golden brown).
4. Prepare spinach sauce by cooking a few more spinach leaves on a dry pan, this time without any spices. Transfer the spinach into a container, add sour cream and freshly ground black pepper and blend.
Bon appétit!
PS. The spinach and cream sauce also works very well as a dip for example to go with prawns:
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