A quick fix when you have the unexpected guests or just the perfect starter for any occasion.
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Makes: Size and shape of the pastry will decide the number of servings (I got 8)
Ingredients 2 cups chopped spinach (Remember that quantity reduces after blanching)
1/2 cup sweet corn kernels (I have used the frozen ones)
1 tablespoon finely chopped green chili or paste (skip this if giving to kids)
Melting cheese (to sprinkle in each pastry)
Salt and pepper as per taste
Keep water to boil in a saucepan. Add a dash of salt. Add the chopped spinach to it. I have used baby spinach. You may use the bigger variety as well. Just make sure you have cleaned it well.
Once spinach is boiled with the water, add the corn.
Now drain both together in a sieve or colander. Squeeze out the water and transfer to a bowl.
Add the salt, pepper, green chili and melting cheese. Give it a taste test. Any changes in the seasoning has to be done now. Remember to account for the pastry as well.
Best is to mix with hand
Keep the oven to preheat
Get the pastry sheet from the freezer. Cut into squares. Fill the spinach mixture in the centre and roll from one corner (diagonally). Tuck the open edges and seals all borders with some water.
Choose shapes as per choice
Roll and seal ends
Tuck the open ends
Take care to not over fill the pastry.
In a baking tray, grease with some oil spray and flour. Bake on 220 deg C for 6 minutes. Flip to the other side and repeat for 4-5 minutes more.
Transfer to a cooling rack. Dig in and enjoy with some Chinese chili garlic sauce or mint and coriander chutney