Ever get to the point in the week where you just can’t have any more meat? As a former vegetarian, I definitely do! While I don’t eat red meat anymore, I do still eat chicken and fish. But sometimes, I just can’t even eat those.
So on those days, I turn back to my vegetarian roots and tonight is one of those nights. Now, I first found this recipe years ago and now that the weather is cooling, I find myself wanting to make it again. It’s a little package of heavenly goodness! These are steamy, they’re crunchy, and they are filled with some good for you stuff. And they scream Autumn!
Now, if you want meat, you can easily fill these with any meat (or other kinds of vegetables/cheese) combination. Just make sure you adjust the cooking time to be a bit longer so the meat cooks full or use fully cooked meat! The possibilities are endless! Happy cooking!
Caramelized Onion, Spinach, & Cheddar Puff Pastry Pastys
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, thinly sliced
- 1 teaspoon honey
- Kosher salt and pepper, to taste
- 1 garlic clove, minced or grated
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- 1 bag (~10 ounces) fresh spinach
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cream cheese
- 1 box (2 sheets) frozen puff pastry, thawed
- 1 egg, beaten
- Everything bagel spice, for sprinkling (optional)
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme, and nutmeg, cook another minute. Remove from the heat.
- Stir in the spinach, cheddar, and cream cheese.
- Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the spinach filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork.
- Place the squares on the prepared baking sheet and brush the tops with beaten egg. Cut small vents in each pasty to let the steam escape when baking. Sprinkle with everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
- Serve immediately when warm. Enjoy!