Roquefort, Spinach and Walnut Pastry Bites

Inspired by vibrant flavours of the south of France, golden bites of flaky pastry are a warm and welcome addition to any cocktail party. Dusted with PC Black Label Herbes de Provence Spice Blend, they’re filled with a blend of spinach, walnuts and PC Black Label Roquefort Blue Cheese.

Ingredients9

  • 1 tbsp (15 mL) olive oil
    Extra Virgin Olive Oil
    In Cart

    Gallo  Extra Virgin Olive Oil (1L)

    $7.99 ea
    $0.80 / 100 mL
  • 1 cup (250 mL) diced onion
    Sweet Onion
    In Cart

    Sweet Onion

    $2.53 ea (est.)
    $5.49 / kg $2.49 / lb
  • 1 pkg (300 g) frozen chopped spinach, thawed, drained, squeezed dry and finely chopped
    Frozen Chopped Spinach
    In Cart

    Frozen Chopped Spinach (907g)

    Not available to
    shop online

  • 2/3 cup (150 mL) toasted walnuts, finely chopped
    Walnuts
    In Cart

    Royal Nuts  Walnuts (240g)

    $10.49 ea
    $4.37 / 100 g
  • 1 pkg (150 g) PC BLACK LABEL ROQUEFORT BLUE CHEESE,
    Societe Roquefort Cheese (by weight)
    In Cart

    Societe  Societe Roquefort Cheese (by weight)

    Not available to
    shop online

  • 1/4 tsp (1 mL) each salt and freshly ground black pepper
    Ground Black Pepper
    In Cart

    Club House  Ground Black Pepper (39g)

    $5.49 ea
    $14.08 / 100 g
  • 1 pkg (450 g) PC Butter Puff Pastry, thawed
    Butter Puff Pastry
    In Cart

    President's Choice  Butter Puff Pastry (450g)

    $3.64 ea
    $0.81 / 100 g
  • 1 egg, beaten
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea
  • Ingredients Unavailable Online
    1-1/2 tsp (7 mL) PC BLACK LABEL HERBES DE PROVENCE SPICE BLEND

Cooking Instructions

1

Arrange oven rack in lower third of oven. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.

2

Heat olive oil in small frying pan over medium heat; cook onion for 8 minutes, stirring occasionally, or until soft and lightly browned. Remove pan from heat; let cool for 5 minutes.

3

Combine onions, spinach, walnuts, cheese, salt, pepper and half of the herbes de Provence in bowl.

4

Place puff pastry pieces on lightly floured work surface. Cut each in thirds. Arrange all six pieces with the long edges facing you. Divide spinach mixture evenly among pieces, placing in line 1-inch (2.5 cm) from the bottom edge and leaving 1/2-inch (1 cm) bare on each short end. Brush top edge of pastry with some beaten egg. Roll each piece firmly into a cylinder, pinching short ends to seal.

5

Transfer rolls to prepared baking sheet seam side down. Brush off excess flour, then brush with beaten egg. Sprinkle with remaining herbes de Provence. Bake for 25 to 30 minutes or until pastry is golden and cooked through. Transfer to serving board; cut each crosswise into eight pieces.
You will need
1 tbsp (15 mL) olive oil
1 cup (250 mL) diced onion
1 pkg (300 g) frozen chopped spinach, thawed, drained, squeezed dry and finely chopped
2/3 cup (150 mL) toasted walnuts, finely chopped
1 pkg (150 g) PC BLACK LABEL ROQUEFORT BLUE CHEESE,
1/4 tsp (1 mL) each salt and freshly ground black pepper
1-1/2 tsp (7 mL) PC BLACK LABEL HERBES DE PROVENCE SPICE BLEND
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, beaten