BACON & CREAM SPINACH PUFFS WITH LEMON BUTTER PRAWNS

SERVES 6 PREPARATION: 15 MIN COOKING: 40 MIN PUFFS oil

6 pieces thick bacon, diced

125ml (½c) butter ½ onion, roughly chopped 5ml (1t) crushed garlic 125ml (½c) all-purpose flour

125ml (½c) milk

125ml (½c) cream salt

2,5ml (½t) freshly ground black pepper

1ml (¼t) nutmeg

600g spinach store-bought puff pastry

1 egg, whisked with a little water

LEMON BUTTER PRAWNS (OPTIONAL)

30ml (2T) butter 18 deveined prawns juice of ½ a lemon 15ml (1T) dried parsley salt and pepper

1 Puffs In a large pan over medium-high heat, add the oil and cook the bacon until crispy, about 8 minutes. Remove and transfer to a paper towel-lined plate.

2 In the same pan, add 60ml

(¼c) of the butter. Then add the chopped onion and garlic. Cook until the onion is slightly soft.

3 To the same pan, add a bit more butter then whisk in the flour until well combined.

4 Slowly whisk in the milk and cream to prevent lumps from forming. Reduce the heat to medium and cook until thickened, about 5 minutes, while constantly whisking.

5 Season with the salt, pepper, and nutmeg. Reduce the heat to low and simmer, stirring occasionally.

6 While the sauce is cooking, boil the spinach in a large pot of salted water until it’s wilted.

7 Drain the spinach and add to the sauce. Add the bacon and mix well.

8 Preheat the oven to 190°C. Grease abakingsheetwith nonstick spray. Cut medium-size circles out of the puff pastry (use a glass or cookie cutter) and brush the tops of the circles with the egg wash. Put the puff pastry circles in the oven and bake for 15-20 minutes or until the pastry is golden brown.

9 Once out of the oven, spoon some of the spinach mixture onto a circle and cover with another.

10 Lemon butter prawns (if using) In a pan, heat the butter then add prawns, lemon juice, parsley, salt and pepper. Sautée until the prawns are cooked through.

11 Serve immediately with the warm puffs.