22-07-21

leah's spinach and feta rough puff

Paul Hollywood's Rough Puff Pastry

Prep time: 15 mins plus 30 minutes rest

Ingredients

300g plain flour

Pinch of salt

50g chilled butter cut into cubes

120g butter frozen

 

Method

Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).

Roll the dough out into a rectangle on a lightly floured work surface.

Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.

Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.

 

Spinach and Feta Filling

Prep time: 10mins

Ingredients

250g Spinich - any type - baby, malabar or traditional

Whole Medium Leek chopped finely

2 cloves of chopped garlic

Handful of mint

Handful of parsley

300g feta crumbled

Salt and Pepper to taste

 

Method

Pre-heat oven to 180 degrees Celsius.

Sautee spinach, leek, garlic cloves, mint and parsley in butter

Take off the heat and combine with feta

Roll out pastry into a rectangle and cut in half

Spoon the leek and feta mixture down the middle of one half of the pastry

Slice second sheet of pastry at 1cm intervals and place on top of the mixture filled pastry

Press edges together using a fork and coat in egg wash

Cook until golden approx 25 mins

Serve warm with a side salad

 

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