Ingredients 1 tbs oil
2 medium potatoes, peeled and diced
410 g can of creamed corn
250 g frozen spinach, thawed and drained
1 onion, finely diced (optional)
100 g grated cheese
3 sheets puff pastry, thawed
salt and pepper, to taste
Preheat oven to 200C and line 2 baking sheets with baking paper.
Heat the oil to a high heat and fry the potatoes for 5 minutes or until browned.
Reduce the heat to medium and add the onions to the pan. Fry for 3 minutes until the onions have softened.
Add the creamed corn and spinach to the pan and stir.
Remove from the heat and stir through the cheese.
Cut each sheet of puff pastry into your desired shapes (triangles, squares etc).
Place filling onto your puff pastry shape leaving a 1cm border. Add the top layer of puff pastry and crimp the edges to seal.
Place the sealed pastries onto the baking tray and bake for 25-30 minutes until golden.