Spinach Diamond Puffs

It was my turn to make lunch for the library lunch club, and I decided to make Spinach diamond puffs, a green bean, edamame, sugarsnap pea and rocket salad with sweet chilli dressing, apple blossoms with cashew nut butter, and then coffee and a tiny bar of organic green-and-black chocolate.

The Spinach Diamond Puffs went down very well, which I was really pleased about. I made two versions, one without cheese as one of the girls is vegan, but if I was making these just for me, I would use cheese.

Spinach Diamond Puffs

Tie on your prettiest apron, and put on radio 4.

Preheat the oven to 180oC (I have a fan oven)

Cut a 500g block of puff pastry in half, and roll out to a 30cm x 30cm square.

Cut the square into 4, then each of those squares into 4 so you have 16 in total.

Chop (I used my multi quick) 300g spinach, 1 onion and 1 carrot and mix together.

Stir in 100ml of mayonnaise, 3oz of grated cheddar, a good grind of black pepper, and a grating of nutmeg.

Put a teaspoon of the mixture into the middle of each square. (You should use half of the mixture in all) Pinch together two diagonally opposite corners, and place on a baking tray.

You can brush them with milk to make them golden.

Bake for 15 minutes, or a until puffed and golden.

Roll out the rest of your dough and use the other half of your mixture in the same way.

These are very tasty hot out of the oven, but just as nice cold in a lunch box the next day.

Enjoy!

(To make the salad, I boiled a handful each of edamame beans, green beans and sugar snap peas for about 3 minutes. I drained them and rinsed with cool water, then tossed them with a handful of rocket, and drizzled over some bottled sweet chilli sauce.)