Spinach Poffertjes Food

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

CHICKEN AND SPINACH PUFFS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
• Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
• Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

PRETTLES

Steps:

• Boil the meat until it falls off the bones, generally in a dutch oven on top of the stove.
• About 2 hours.
• Reserve cooking liquid.
• Remove meat from bones and grind, fat and all in meat grinder.
• Cook old fashioned oats in the cooking liquid, adding enough oats to make a texture like oatmeal.
• Mix ground meat with oatmeal mixture and add allspice, salt and pepper"to taste".
• I used a fair amount of allspice, 1-2T for a batch.
• Refrigerate or freeze in serving sized batches.
• Prepare by spoon frying, with a little butter or oil, until a browned coating forms.
• Eat for breakfast or on bread as a sandwich.

POFFERTJES

Steps:

• Mix all ingredients. Heat poffertje pan on burner. Brush butter on pan and add a 2 tbsp of batter. Turn poffertjes with toothpick.
• Serve with powdered sugar,jam,or syrup.