These ones I actually got her to make, as they are so simple to make.
But the best things about these is that they can be prepared days earlier than needed, then frozen unbaked. So I like to make a large quantity, have some that day and freeze the rest for another time. Once frozen you bake them straight from the freezer, until the pastry is cooked to your liking.
I have provided the recipe below, but you can add or take stuff out. I like to add spring onions if I have them in the fridge. You can also add different cheeses, like parmesan and feta instead of mozzarella. You can also use fresh spinach instead of frozen.
Do not overfill the pastry as they are difficult to seal if overfilled and can pop when baked.
The recipe is for larger triangles, but I usually like to make mine smaller, so I cut the pastry into 9 squares.
These are great for parties or just as an after school snack, as you can prepare them days in advance and just take them out of the freezer bake for 20 minutes.
100g grated mozzarella
100g frozen spinach, thawed
Zest of 1 lemon, grated
Salt and pepper, to taste
3 sheets frozen puff pastry, thawed
1 egg, extra lightly beaten
Preheat oven to 200C.
Place the ricotta, mozzarella, spinach, lemon zest and egg in a bowl. Season with salt and pepper. Mix to combine.
Cut each piece of pastry into 4 squares. Spoon 2 tablespoons of mixture onto the centre of each square.
Fold over the pastry to form a triangle and press the edges with a fork to seal. (You can freeze them at this stage, for later baking).
Place on a baking tray lined with baking paper. Brush lightly with extra beaten egg. Bake for 18-20 minutes or until golden.
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