I think I may be running out of uses for these meat strips I was delivered. I had ordered entire steaks worth of wild boar, but they delivered inch-wide strips of a more fatty wild boar instead. I’m unable to reorder or fight this, so I’ve been making the best of it. I have put it on sandwiches primarily, but now I’m cooking it, chopping it up, and trying it in this to see how it works as an appetizer tonight. … More puff pastry too, they can’t get enough of it!
Ingredients:
For puff pastry:
- 5 cups flour
- 2 cups water
- 2 ½ tsp salt
- 2 cups butter
For filling:
- 1 egg
- ½ cup mozzarella cheese
- ¼ cup cooked and chopped wild boar slabs (bacon)
- 2 cups of spinach, chopped
- ½ cup cream cheese
- 1 tbsp butter
- 1 tsp dill
- 1 tsp salt
- 1 tsp pepper
Directions:
To make the puff pastry: In a large bowl, mix flour and salt together. Slowly stir in the water and knead until dough forms together and no longer sticks to the sides of the bowl. Shape into a ball and rest for 15 minutes. Roll the butter into a flat circle with a rolling pin, and chill until completely firm. Roll out the dough into a rectangle only half an inch thick, and put the butter circle in the center. Fold the two ends of the dough over the butter, encasing it, and roll out the dough once more. Fold into thirds, and chill for a minimum half hour. Repeat the rolling and folding, then chilling, two more times. After this is done, puff pastry is complete and can be rolled out for the rest of the recipe.
Over a low temperature, melt down the cream cheese, remove from heat immediately, then combine with egg, oil, dill, and salt/pepper. Add in the spinach, mozzarella, and boar meat. Mix.
Cut the pastry into 12 equal squares, then press into a standard muffin tin, then spoon the filling into each cup. Lift each corner of the square and pull it towards the middle, meeting if possible. Melt down the tablespoon of butter and use it to brush over the pastry to help it brown. Bake in a 400 degree oven for 18 minutes. Cool before removing from the pan.
