Corn Spinach Puffs My Food Story

on Dec 09, 2023 If you’re looking for the most delicious savoury puff pastry recipe, you’ve found it here. These Corn Spinach Puffs are part of my Tiffin Series but really they’re perfect for everything! With a cup of chai for an evening snack, or as breakfast to start your day off on the best note – there’s always an excuse to make these. My kids LOVE puffs, and especially this one because they’re big fans of corn (like most kids are!) so I mostly make these as a lunchbox recipe. They keep really well, they’re fuss free, and vegetarian! I particularly love this recipe because the filling can be made up to 2 days ahead and refrigerated, so all you’ve got to do is stuff and bake and they’re ready. I make some for the tiffin and then some for us to enjoy at home, obviously!

Ingredients You’ll Need to Make Corn Spinach Puffs

Puff Pastry Sheets: I use Switz puff pastry squares Spinach: Any excuse to get my lil ones to get their greens in!Corn Kernels: Frozen, canned, fresh – all work here!Cream: I use Amul fresh creamCheese: Any cheese that melts well will work hereAnd then some oil, butter, garlic, flour and milk to cook the filling!

How to make the best Corn Spinach Puffs

Heat oil and butter in a pan. Add garlic and onions. Sauté for 2 minutes until the onions soften. Add spinach to the pan.
Cook until the spinach wilts, then add corn along with oregano and salt. Mix well and cook for an additional 2 minutes.
Sprinkle maida into the mixture and cook, stirring continuously for a minute. Pour in the milk while mixing until well combined. Keep stirring until the mixture thickens.
Turn off the flame and add grated cheese. Mix well and set the mixture aside to cool.
Preheat the oven to 200 degrees Celsius. To assemble the puffs, take a square piece of puff pastry. Place a tablespoon of the spinach corn mixture on one side, leaving a 1/4-inch border around the edges.
Fold the other side over.
Seal the edges by pressing them together (as shown in the video).
Use a fork to make indentations all around the edges.
Brush lightly with egg wash or milk.
Score the pastry with a knife, making small cuts on the surface. Repeat the process to make puffs until all the filling is used. Place them on a baking sheet. Bake at 200C for 20 minutes or until the puffs are golden brown on top.

Richa’s Top Tricks to make the best Corn Spinach Puffs

All puff eaters are puff lovers, I’d say! Especially the little ones! They’re amazing no matter what you fill them with, but these creamy Corn Spinach Puffs will always have our heart. Give them a try! If you liked this recipe, be sure to check out my other recipes from my Tiffin Series like my Broccoli Corn Quesadillas and Beetroot Paniyaram!