Ingrédients:

  • 250g de pâte feuilletée pur beurre de haute qualité
  • 1 jaune d'œuf
  • 1 cuillère à café d'eau
  • 1 cuillère à soupe de graines de pavot ou de sésame
  • 150g de fromage de chèvre frais
  • 30g de jeunes pousses d'épinards frais, hachées finement
  • 1 cuillère à soupe de miel liquide
  • 1 cuillère à soupe de parmesan râpé
  • 1 pincée de sel de mer
  • 1 pincée de poivre du moulin

Instructions:

  1. Preheat your oven to 200°C (392°F).
  2. Lay the puff pastry on a cold work surface. Work quickly to prevent the butter from melting.
  3. Cut out 16 identical discs or squares. A diameter of 5-6 cm (2-2.4 inches) is ideal for a bite-sized piece.
  4. In a bowl, mix the goat cheese, chopped spinach, honey, and parmesan.
  5. Place a small spoonful of the mixture in the center of 8 pastry pieces. Stop garnishing before reaching the edges to allow for sealing.
  6. Lightly salt and pepper each small dome of filling.
  7. Mix the egg yolk with the tablespoon of water.
  8. Lightly moisten the edges of the filled pastry with a little water.
  9. Cover with the remaining 8 pastry pieces. Gently press the edges without crushing all the puff pastry layers.
  10. Brush the top with the egg wash. Be careful not to let the egg drip down the sides of the pastry, as this would prevent it from rising properly.
  11. Sprinkle with poppy or sesame seeds.
  12. Bake for 20 minutes until they are puffed up, golden brown, and sizzling.