Savory Pastry with Spinach or Meat

This versatile savory pastry recipe has become my go-to solution for everything from quick weeknight meals to impressive party appetizers. The flaky, buttery crust paired with your choice of fillings creates perfect handheld bites that disappear almost as quickly as you can make them.

I first created these little pastry pockets when trying to use up leftover roasted vegetables and cheese before a vacation. My family loved them so much that I now keep a batch in the freezer at all times for last-minute meals or unexpected guests.

Ingredients

• All-purpose flour: Forms the backbone of our flaky crust. Look for unbleached flour for the best flavor.
• Cold unsalted butter: Creates those essential flaky layers. The colder your butter, the flakier your pastry will be.
• Ice water: Helps bind the dough without melting the butter. Use less than you think you need.
• Choice of fillings: Allows endless creativity. Experiment with combinations like spinach-feta, cheddar-parsley, or savory ground meat.
• Sea salt: Enhances all the flavors. A pinch in both dough and filling makes everything taste more vibrant.

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Step-by-Step Instructions

Make the Pastry Dough:

Whisk together flour and salt in a large bowl until well combined. Add your cold butter pieces and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This texture is crucial for a flaky result. Drizzle ice water over the mixture one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Avoid overworking or adding too much water. Gather the dough into a ball, flatten slightly into a disk, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten.

Prepare Your Filling:

For the cheese filling, combine grated cheddar with fresh chopped parsley in a bowl. The cheese provides richness while parsley adds bright flavor and color. For spinach filling, thoroughly squeeze excess moisture from cooked chopped spinach before mixing with crumbled feta. Removing water prevents soggy pastries. For meat filling, sauté ground beef or sausage with diced onion and minced garlic until meat is fully cooked and onions are translucent. Drain any excess fat and allow to cool completely before using.

Roll and Fill:

Remove dough from refrigerator and let sit for 5 minutes to slightly soften. On a lightly floured surface, roll the dough to about 1/8 inch thickness. Use a round cutter, cup, or small bowl to cut circles approximately 4 inches in diameter. Place 1 to 2 tablespoons of your chosen filling in the center of each circle, being careful not to overfill. Brush edges lightly with water to help with sealing.

Shape and Bake:

Fold the dough over the filling to create a half-moon shape. Press edges firmly to seal, then crimp with a fork or fold into decorative patterns. Transfer filled pastries to a parchment-lined baking sheet. For a golden finish, brush tops with beaten egg. Cut a small vent in each pastry to allow steam to escape. Bake in a preheated 375°F oven for 20 to 25 minutes until deeply golden brown and crisp. Allow to cool slightly before serving as they will be extremely hot inside.

My absolute favorite version of this recipe uses a combination of sharp cheddar with caramelized onions and a tiny pinch of nutmeg. It reminds me of the cheese pastries my grandmother would make for special occasions, though she would never measure a single ingredient and somehow they always turned out perfectly.

Make-Ahead Magic

These savory pastries are perfect for meal planning. You can prepare a large batch and freeze them unbaked on a sheet pan until solid, then transfer to freezer bags for storage up to three months. When ready to enjoy, simply bake directly from frozen, adding about 5 to 7 minutes to the baking time. This approach has saved countless weeknight dinners in my household and makes an impressive option when unexpected guests arrive.

Creative Filling Variations

While the recipe offers three classic filling options, consider this your invitation to experiment. Leftover roasted vegetables make an excellent filling when chopped and mixed with a binding cheese like mozzarella or ricotta. Try combinations like mushroom and gruyere, ham and cheddar, or roasted red pepper with goat cheese. Fresh herbs elevate any filling from thyme with mushrooms to basil with tomato and mozzarella. The only rule is to avoid anything too wet that might make your pastry soggy.

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Serving Suggestions

These versatile pastries can be served in numerous ways depending on the occasion. For a casual family dinner, pair larger pastries with a simple green salad dressed with vinaigrette. For entertaining, make mini versions and serve as finger food alongside a dipping sauce like marinara or pesto. They make excellent additions to brunch spreads or picnic baskets. I often pack them in lunch boxes as they taste delicious at room temperature and hold their shape well.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days ahead and keep it wrapped in the refrigerator to save time.

→ How do I ensure my pastry turns out flaky?

Keep your butter cold and avoid overworking the dough to maintain a light, flaky texture.

→ Can I use pre-made pastry dough instead?

Absolutely! Store-bought puff pastry or pie crust can be a convenient alternative to homemade dough.

→ What other fillings can I use?

Feel free to get creative! Try mushrooms, ricotta, caramelized onions, or diced ham for variety.

→ How can I prevent the filling from leaking?

Seal the edges well by pressing with a fork, and avoid overfilling to prevent leaks while baking.