Spinach and Artichoke Stuffed Puff Pastry Recipe (Hand Pies) | Inquiring Chef
Spinach and Artichoke Stuffed Puff Pastry Recipe (Hand Pies)
30 mins prepServes 20
A classic dip gets a modern twist with Spinach Artichoke Puff Pastry. With a golden brown pastry exterior, a creamy center, and a melt-in-your-mouth buttery flavor, these hand pies are the perfect make-ahead appetizer for your next event.
9 Defrost the puff pastry according to package directions before you get started.
0 Preheat the oven to 350 degrees F.
7 Lightly grease a sheet pan or cover with parchment paper.
2 Using a clean, dry dish towel squeeze as much liquid out of the spinach as possible.
8 Stir together the spinach, cream cheese, mayonnaise, parmesan, salt, and pepper.
4 Roll the puff pastry out on a lightly floured surface until it measures about 15x20 inches.
10 Using a round biscuit cutter or the top of a drinking glass, cut the pastry into even circles. Place a Tablespoon of the spinach and artichoke mixture in the center of each piece of dough. Fold one side over so that the ends meet and crimp the edges to seal the filling inside. Place the hand pies on the prepared baking sheet, leaving about 3 inches of space between them.
11 Cut three small slits into the top of each hand pie. Whisk the egg yolk and water together. Brush the tops of the hand pies with egg yolk.
6 Bake until the tops of the pies are golden brown, 15-20 minutes. Serve immediately.
