Spinach Puffs & Caramelized Onions and Comté Bites Class
Before you start
What you'll learn
Mise En Place
For Spinach Puffs
Olive oil, ¼ cup
Medium shallots, 3x
Garlic, 2 cloves
Aleppo pepper, 1 pinch
Salt and pepper to taste
Spinach, 8 oz
Parmesan, 1 oz
Feta cheese, 3 oz
Square puff pastry, 1 package
Beaten egg, 1x
For Caramelized Onion and Comte Bites
Olive oil, 1 tbsp
Bacon, 4 oz
Butter, 3 tbsps
Large yellow onions, 3x
Truffle Salt, to taste
Thyme, 3 sprigs
Garlic, 4 cloves
Whiskey, 2 oz
Puff pastry, 1 sheet
Comte cheese, 4 oz
Prep for the Spinach Puffs
- Dice the shallots. Mince the garlic. Coarsely chop the Spinach. Grate the Parmesan.
Prep for the Caramelized Onions and Comté Bites
- Juliann the onions, mince the garlic, slice the bacon into lardons. Grate the comte cheese
How to cook
To Make the Spinach Puffs
- Preheat your oven to 400F.
- In a large saute pan over medium heat, heat the olive oil. Add the shallots and garlic. Season with a healthy pinch of salt, Aleppo pepper, and black pepper to taste. Cook until the shallot is translucent.
- Add the spinach and wilt down until it’s about ⅓ the size.
- Remove from the heat and zest in the lemon, then squeeze in ½ of the lemon’s juice. Stir in the grated parmesan and feta cheese. Season to taste with additional salt, pepper, and lemon.
- Roll out your puff pastry. Cut into 3” by 3” squares. Scoop 1 tablespoon of the filling in the center of the square. Brush the edges with egg wash. Pinch the opposite corners together and seal one side making a cornucopia-shaped pastry.
- Place on a parchment lined baking sheet with an inch between each puff. Brush the top with egg wash. Bake until golden brown and crispy, about 15-20 minutes.
To Make the Caramelized Onion and Comte Bites
- Preheat your oven to 400F
- In a large sautee pan over medium high heat, heat 1 tablespoon of oil. When shimmering, add the bacon and cook until golden brown and crispy. Remove the bacon from the pan.
- Turn the pan down to medium heat and add the butter. Once the butter has melted, add the onions and a large pinch of truffle salt. Stir for a minute until the onions are well coated in fat. Add the thyme stems and turn the heat to medium low and place a lid on the pan. Let the onions sweat for 10 minutes. Check occasionally to ensure they are not burning.
- After 10 minutes, remove the lid and turn the heat back to medium. Continue cooking the onions over medium heat until golden brown and caramelized, approximately 20 minutes.
- Add the minced garlic and cook for another minute or until the garlic is fragrant. Deglaze the pan with the whiskey and flambe!!
- Stir in the vinegar and season to taste.
- Cut the puff pastry into little 2”x2” squares and place on a baking sheet lined with parchment paper with 1” between each of them.
- Place little mounds of caramelized onions on top of each piece of pastry. Cover with the comte cheese.
- Place in the oven and bake at 400F for 10-15 minutes or until everything is golden brown and delicious.
From the chef
Ready to spice up your holiday get-togethers? Join Chef Jeremy for this Holiday Appetizer Class, where we'll cook up some flavor-packed magic. We'll kick things off with Spinach Puffs, these little bites of joy filled with creamy spinach goodness, and then dive into the yumminess of Caramelized Onions and Comté Bites. It's a fun and tasty way to make your holidays extra special.
Other chefs also loved
- Choosing a selection results in a full page refresh.
- Opens in a new window.