12     1 h   200°C      20 min     40 min  

2 Red Onion medium size finely chopped

1 tbsp Pine Nuts (ca 12g)

2 tsp Olive Oil

2 cloves Garlic minced

1 Jalapeño finely chopped

50g Sun Dried Tomato cut to small pieces

250g Baby Spinach

1.5 dl Crème Fraîche

50g Cheddar cheese grated

0.5 tsp Salt

2 packs of rolled out Puff Pastry (ca 24x33 cm each)

1 Egg lightly beaten

2 tbsp Sesame Seed

Fry onion and pine nuts in the olive oil until onion is soft.

Add the garlic, chilli and sun-dried tomatoes and fry for another minute, then add the spinach and let it fry until the spinach has softened and are well mixed with the other ingredients.

Remove from the hob and add crème fraîche, cheese and salt. Mix well.

Divide the puff pastry into 12 squares (6 from each pastry sheet). Add 2 tbsp of the spinach mix on the squares and fold over. Secure edges with a fork to make a nice pattern.

Brush the pirogs with the egg and sprinkle the sesame seeds on top.

Bake for 20 minutes in 200°C.

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