Spinach and Cheese Hand Pies – These delicious and flaky little hand pies are the perfect idea for parties, breakfast, or an afternoon snack.
This Spinach and Cheese Hand Pies one of the recipes that I do without any planning. I have eaten these little pies so many times before, and for some strange reason, I was craving them.
As I have mentioned before, in Venezuela there are a vast array of bakeries.
They sell everything you can imagine. Empanadas and hand pies filled (pastelitos) with all sorts of fillings, cookies, pastry, desserts, etc. That is something that we don’t have in our city, possibly in big cities like New York I could find something similar, but not here.
One of my favorites hand pies is the one stuffed with spinach and cheese.
I love the combination of flavors.
My recipe turned out very good. They were flaky and buttery, as they suppose to be, and I felt – for a moment – that was sitting in a Venezuelan bakery eating a delicious breakfast. The only thing I was lacking was my latte (café con leche) with LOTS of foam.
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- 1 tablespoon of olive oil
- 1/2 medium onion, finely chopped
- 1 cloves garlic, finely chopped
- 3/4 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese (at room temperature)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian herbs
- 1/8 teaspoon pepper
- 5 oz frozen spinach, thawed and squeezed (half package)
- 2 sheets of puff pastry, thawed
- 1 egg, slightly beaten
- 1 teaspoon water
In a small saucepan over medium heat add the olive oil. Sauté the onion for 3 minutes. Add garlic and sauté for one more minute. Reserve.
In a large bowl, combine the ricotta, mozzarella cheese, cream cheese, Parmesan cheese, Italian herbs and pepper; mix well until smooth. Add onion mixture and spinach. I did this step with the electric mixer, it's faster, less work and the texture will be smoother.
Preheat oven to 350º F. Line a cookie sheet with parchment paper.
Roll out the puff pastry carefully. Using a cookie cutter (or a cup) cut 3.5 inch circles from the puff pastry. I got around 10 rounds out of each sheet.
Mix egg and water in a small bowl.
Brush each pastry round with egg wash. Top each round with a spoonful of the spinach mixture. Cover it with another round of pastry then crimp the sides with a fork.
Place the puffs on the baking sheet and brush with the egg wash.
Bake for 15 - 20 minutes until golden brown and puffed.
Remove from the oven and allow cooling slightly. Serve.
Do not to overload each round with filling as it can burst open when baking.
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