Vegetarian Recipes
Corn Spinach Puffs
These Corn Spinach Puffs are everything you’d want a snack to be, and they make the best addition to your kiddo’s lunch tiffins!
- Serves 8 puff pastries
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
If you’re looking for the most delicious savoury puff pastry recipe, you’ve found it here. These Corn Spinach Puffs are part of my Tiffin Series but really they’re perfect for everything! With a cup of chai for an evening snack, or as breakfast to start your day off on the best note – there’s always an excuse to make these.
My kids LOVE puffs, and especially this one because they’re big fans of corn (like most kids are!) so I mostly make these as a lunchbox recipe. They keep really well, they’re fuss free, and vegetarian! I particularly love this recipe because the filling can be made up to 2 days ahead and refrigerated, so all you’ve got to do is stuff and bake and they’re ready. I make some for the tiffin and then some for us to enjoy at home, obviously!
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Corn Spinach Puffs Ingredients
- Puff Pastry Sheets: I use Switz puff pastry squares
- Spinach: Any excuse to get my lil ones to get their greens in!
- Corn Kernels: Frozen, canned, fresh – all work here!
- Cream: I use Amul fresh cream
- Cheese: Any cheese that melts well will work here
- And then some oil, butter, garlic, flour and milk to cook the filling!
How to make Corn Spinach Puffs
1. Heat oil and butter in a pan. Add garlic and onions. Sauté for 2 minutes until the onions soften. Add spinach to the pan.
2. Cook until the spinach wilts, then add corn along with oregano and salt. Mix well and cook for an additional 2 minutes.
3. Sprinkle maida into the mixture and cook, stirring continuously for a minute. Pour in the milk while mixing until well combined. Keep stirring until the mixture thickens.
4. Turn off the flame and add grated cheese. Mix well and set the mixture aside to cool.
5. Preheat the oven to 200 degrees Celsius. To assemble the puffs, take a square piece of puff pastry. Place a tablespoon of the spinach corn mixture on one side, leaving a 1/4-inch border around the edges.
6. Fold the other side over.
7. Seal the edges by pressing them together (as shown in the video).
8. Use a fork to make indentations all around the edges.
9. Brush lightly with egg wash or milk.
10. Score the pastry with a knife, making small cuts on the surface. Repeat the process to make puffs until all the filling is used. Place them on a baking sheet. Bake at 200C for 20 minutes or until the puffs are golden brown on top.
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Richa’s Top Tricks
- Make sure to use COLD puff pastry sheets – room temp sheets become too soft and are difficult to work with!
- Seal the edges of the pastry really well with a fork to keep the cheese from overflowing.
- Brush the puff with egg wash (whisked egg) or some milk for that nice golden exterior – don’t skip this!
- Make sure to preheat your oven so that these puff up well!
- While baking, use both the top and bottom heating elements.
Frequently Asked Questions
All puff eaters are puff lovers, I’d say! Especially the little ones!
They’re amazing no matter what you fill them with, but these creamy Corn Spinach Puffs will always have our heart. Give them a try!
If you liked this recipe, be sure to check out my other recipes from my Tiffin Series like my Broccoli Corn Quesadillas and Beetroot Paniyaram!
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The recipe
Corn Spinach Puffs
Savoury delicious – these Spinach Corn Puffs are a super easy snack that's also perfect for kids lunch boxes or evening hunger pangs. Store bought puff pastry and a cheesy spinach corn filling makes this a breeze to make and a hit with everybody!
- Serves 8 puff pastries
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Ingredients
- 2 teaspoons Oil
- 1 teaspoon Butter
- 1 teaspoon chopped Garlic
- 2 tablespoons chopped Onions
- 1 cup chopped Spinach
- 1/2 cup Corn kernels
- 1 teaspoon dried Oregano
- 1.5 teaspoons All Purpose Flour (maida)
- 1/2 cup Milk
- 1/4 teaspoon Salt
- 1/2 cup grated Cheese
- 8 Puff Pastry squares (approximately 2X2 inches)
- 2 tbsp whisked egg or milk for brushing
Method
- 1
Heat oil and butter in a pan. Add garlic and onions. Sauté for 2 minutes until the onions soften.
- 2
Add spinach to the pan. Cook until the spinach wilts, then add corn along with oregano and salt. Mix well and cook for an additional 2 minutes.
- 3
Sprinkle maida into the mixture and cook, stirring continuously for a minute. Pour in the milk while mixing until well combined. Keep stirring until the mixture thickens.
- 4
Turn off the flame and add grated cheese. Mix well and set the mixture aside to cool.
- 5
Preheat the oven to 200 degrees Celsius.
- 6
To assemble the puffs, take a square piece of puff pastry. Place a tablespoon of the spinach corn mixture on one side, leaving a 1/4-inch border around the edges. Fold the other side over and seal the edges by pressing them together (as shown in the video).
- 7
Use a fork to make indentations all around the edges. Brush lightly with egg wash or milk.
- 8
Repeat the process to make puffs until all the filling is used. Place them on a baking sheet. Bake at 200C for 20 minutes or until the puffs are golden brown on top.
Notes
Make sure to use COLD puff pastry sheets – room temp sheets become too soft and are difficult to work with! Seal the edges of the pastry really well with a fork to keep the cheese from overflowing. Brush the puff with egg wash (whisked egg) or some milk for that nice golden exterior – don’t skip this! Make sure to preheat your oven so that these puff up well! While baking, use both the top and bottom heating elements.
Common questions
Where can I find puff pastry sheets?
Any supermarket freezer aisle will have some puff pastry sheets – make sure you get the thick puff pastry sheets for this and not the thin phyllo pastry sheets. Switz works great! You can also make the puff pastry from scratch if you’ve got the time! A lot of bakeries in India also sell them
Can I make these in the air fryer?
Yes, just make sure to preheat it (you can preheat it manually by leaving it on the desired temp for 10 mins) before airfrying.
How long can I store these after baking?
These will be good for up to 1-2 days in the refrigerator but they will go soggy so I’d recommend crisping them up again in the airfryer or oven at a low temp for around 5-6 minutes.
