Crispy Puff Pastry with Melty Cheese | Patch to Plate Series

Crispy Puff Pastry with Melty Cheese | Patch to Plate Series There is something wonderfully satisfying about biting into crisp, golden puff pastry and discovering a warm filling of garden greens, tender pork and melted cheese inside. This is one of those simple Mediterranean recipes that makes the most of everyday ingredients. A handful of spinach and chard, a little leftover pork, your favourite cheese and a sheet of puff pastry come together to create a meal that is perfect for lunch, dinner or a picnic. Delicious served hot from the oven, and just as enjoyable cold the next day. One of the things I love about this recipe is how adaptable it is. You can use spinach, chard, beet leaves or whatever seasonal greens you have available. The pork can be replaced with leftover roast meat, sausage or pancetta, making it a wonderful way to avoid waste while creating something that feels truly special. If you enjoy simple, honest home cooking inspired by the Mediterranean way of eating, I hope you will enjoy this recipe. ▶ Patch to Plate Playlist    • From Patch to Plate Collection   Follow Tortellino: ▶️ YOUTUBE: / @TortellinoTime ▶️ FACEBOOK: / https://www.facebook.com/groups/96920... ▶️ INSTAGRAM: /   / tortellinotortellino   ▶️ TIKTOK: / https://www.tiktok.com/@tortellinotim... INGREDIENTS 1 pre-rolled puff pastry sheet, 320g (11 oz) 200g (7 oz) diced pork (or sausage, pancetta or leftovers) 1 small onion, finely chopped 1 garlic clove, minced 1 tbsp olive oil 75g (2½ oz) spinach, roughly chopped 75g (2½ oz) chard leaves, roughly chopped 40g (1½ oz) grated cheese (Cheddar, mozzarella, Parmigiano or similar) 1 heaped tsp soft cheese (ricotta, cream cheese or similar) Splash of dry white wine Handful of olives A few sun-dried tomatoes Salt and freshly ground black pepper 2 eggs (1 for the filling, 1 for the egg wash) Chopped parsley and basil, or any herbs you enjoy METHOD Gently sauté the onion and garlic in olive oil until softened. Add the diced pork and cook until lightly browned. Pour in the white wine and allow the alcohol to evaporate. Add the spinach and chard, season with salt and pepper, and cook until wilted. Leave to cool. Stir in the grated cheese, soft cheese, olives, sun-dried tomatoes and one egg until well combined. Cut the puff pastry into rectangles (approximately 18cm × 12cm / 7 × 5 inches). Spoon around two heaped teaspoons of filling into the centre of each rectangle. Add a little extra mozzarella or your preferred cheese if desired. Fold over the pastry, seal well and crimp the edges with a fork or knife. Decorate with pastry cut-outs if you wish and brush with egg wash. Bake at 200°C (400°F) or 180°C fan (350°F fan) for 20–25 minutes, until crisp and beautifully golden. CHAPTERS 00:00 – Garden Greens Become Something Special 02:02 – Cooking the Pork, Onion & Garlic 05:47 – Adding the Garden Greens 06:14 – Mixing the Filling with Cheese 09:47 – Filling & Shaping the Puff Pastry 19:21 – Fresh from the Oven #tortellino #PuffPastry #MediterraneanRecipes