Spinach & Brie Puff Pastries

So...I was planning to write up a post about the Walkers Shortbread Recipe Challenge today.

Buuut, I still need to get all the photos and stuff together, so stay tuned for that! 

In the mean time, for today I'm gonna share with you a vegetarian, savory, treat--since I'm doing the whole no meat on Fridays in Lent thing (*fingers crossed* last year was the first year I ever successfully did this).

So...yeah, like...can we talk about these pastries for a minute?

Puff pastry is just flaky, buttery, goodness. The spinach makes me feel healthy. And brie. 

Oh I love brie. I know it's like fancy French cheese, but...you guys...brie tastes like butter.

Like buttah.

What's not to like?!

The flavor is fairly similar to those mini spinach and goat cheese pies I made, but still unique. It's so incredibly buttery and warm and comforting. I couldn't stop eating them. And the recipe only makes 4. So a day after I made the first batch...I made a 2nd batch. Don't judge me.

Spinach & Brie Puff Pastries

From Chicho's Kitchen

Makes 4

Ingredients:

• 1 cup fresh spinach, chopped
• 1 egg, beaten
• Salt and pepper, and additional seasonings if desired
• Brie
• 1 sheet puff pastry (thawed, if frozen)

Preparation:

• Line a baking sheet with parchment paper or silpain. Preheat oven to 350 degrees.
• In a bowl mix chopped spinach with half the beaten egg, season to taste (I like to use a little garlic powder).
• On a floured surface roll pastry into a 16" x 8" rectangle and trim the edges. Lightly flour the top and cut into 4 pieces (approx 4" x 8"). Cut 1 in. strips diagonally on each side of each section, leaving the center intact and with an even number of strips on each side.

• Carefully transfer to baking sheet. Divide spinach equally in the center of each square, then top with desired amount of brie. 
• Braid the pastry by crossing the strips over the filling and alternating side to side.
• Mix the rest of the egg with 1 tbsp. water. Brush the egg wash on the tops of the pastries.
• Bake 20-25 minutes, until puffed and golden brown.
• Cool until you can safely eat them without burning your mouth.