Directions

1. Sauté the baby spinach with some extra virgin olive oil on a medium heat. Cook until the spinach is slightly wilted and place it in a bowl. Once it cools down squeeze the excess liquid out, add the rest of the filling ingredients and mix them all well.

2. Allow the puff pastry to thaw at room temperature for 10min. The puff pastry should be soft enough to roll without tearing but not too soft, otherwise when you try to cut through the pin wheels it might get a bit messy.

3. Preheat the oven to 190°C. Firstly make the pin wheels before the puff pastry softens too much. Spread a thin layer of the filling all over the pastry but allow a 2cm wide strip without it on the side further away from you. Start rolling the puff pastry slightly tight from the side closer to you working your way up. Slice the pin wheels, between 1.5-2cm thick, to make 14 of them. Place each pin wheel on a baking tray lined with baking paper, but allow for space between them as they expand while cooking. Bake them for 18-20min or until golden brown and cooked through.

4. While the pin wheels are cooking use the other 5 puff pastries to make the triangles, which will make 20 of them. Cut each 24x24cm puff pastry at a time into four squares, measuring 12x12cm. Start by filling each square with 1 heaped tbs of the mixture on the top right side diagonally. I like to shape the filling into a triangle with a blank border around it so that it’s easier to close up. Pinch the bottom left corner of the pastry over the filling. Use a fork to press around the two sides so that the mixture is sealed. Place each triangle on a baking tray lined with baking paper, but allow for space between them as they expand while cooking. Use a pastry brush to coat the whisked egg on top of each triangle. Bake them for 15min or until golden brown and cooked through.

5. A lot of pastries are made using this recipe, so they may be frozen by laying out each one of them separately. Once they are frozen they can be stacked or placed in a freezer bag without them sticking to each other. The frozen pastries may keep stored in the freezer for up to 3 months and you can cook them from frozen. They might require a couple of minutes more in the oven and for you to cook at a slightly a lower oven temperature so they don’t burn before they cook.