Spinach cheese puffs - country living
44 2-inch puf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ½ | cup | (1 stick) butter |
| 1¼ | cup | Unsifted all-purpose flour |
| ½ | teaspoon | Salt |
| 4 | tablespoons | (1/2 stick) butter |
| 1 | small | Onion, chopped |
| 2 | tablespoons | Pine nuts |
| 1 | pack | (10-oz)k fresh spinach, torn into pieces |
| ½ | cup | Unsifted all-purpose flour |
| 1 | cup | Milk |
| ¼ | teaspoon | To 1/2 t ground red pepper |
| 6 | larges | Eggs |
| 1 | cup | Shredded Cheddar cheese |
| ¾ | cup | Water |
| ¾ | cup | Dried tomatoes, blanched and chopped |
| 1¼ | cup | Shredded provolone cheese |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Salt |
Directions
PUFFS
VEGETABLE-CHEESE FILLING
1. Prepare Puffs: In 4-quart saucepan, heat water and butter to boiling over high heat. Add flour, salt, and red pepper, stirring vigorously until a thick batter forms. Reduce heat to low and cook, stirring oc- casionally, 5 minutes. (Batter should pull away from side of pan.)
2. Transfer batter to food processor fitted with chopping blade. Add eggs and Cheddar cheese; process until well blended. Set aside 10 minutes to cool slightly.
3. Meanwhile, heat oven to 350'F; lightly grease 2 baking sheets. Drop batter by the tablespoonful, ½ inch apart, on greased sheets. Bake 25 to 30 minutes or until puffed and golden brown. Cool puffs on baking sheets on wire racks.
4. Meanwhile, prepare Vegetable-Cheese Filling: In large skillet, melt 1 T butter over medium heat. Add onion and pine nuts; saute 5 minutes. Add spinach, cover, and cook, stirring occasionally, until spinach is wilted-about 2 minutes. Transfer onion mixture to small bowl and set aside.
5. In same skillet, melt remaining 3 tablespoons butter. Stir in flour and cook 1 minute. Whisk in milk and water; cook, stirring constantly, until mixture is very thick. Remove from heat and stir in tomatoes, 1 C provolone cheese, the pepper, salt, and onion mixture.
6. Just before serving, heat oven to 350'F. Cut each puff in half horizontally. Divide filling mixture among bottoms; replace tops of puffs. Sprinkle remaining ¼ C provolone cheese on top of puffs and bake 12 minutes. Serve hot.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>