I was going to make some spinach puffs with feta and pine nuts (kinda like the Greek spanakopita) but then I decided to try something different. Eggplant! Yes, a Baba Ghanoush-like filling with white cheese sounded good.
It didn't really matter because, quite honestly, almost any filling would taste great in delicious, buttery, home made puff pastry .... right? Well, I think so anyways. You can tell I am still on a high from the success of making puff pastry from scratch .....*glow*
So anyway, I put the spinach away and took out the sole eggplant I had in my fridge. It was nice and plump, and a gorgeous deep purple... just right for the roasting. Yes, the first step is to roast the eggplant.
Roasting the eggplant is easy. Simply place it in a roasting pan, prick it with a fork in a few places and stick it in the oven (pre heated at 200C) for about 40 mins. No oil or butter necessary.
Once you've roasted the plant, cover it with plastic wrap and let it cool. Then, gently srape away all the black skin and place it in a colander to drain for about 30 mins.
The mash up! With a fork (or your hand blender/food processor), mash the eggplant. Don't let it get to be a puree ... leave a little chunky pices in there. If you want, get rid of some of the seeds as you mash (I did this).
Add about 1/2 tsp of lemon juice, 3-4 tbsp of greek yoghurt, a handful of chopped fresh parsley (I used chevril) and season with salt and pepper. That's it. Your filling is good to go.
The accompaniments. What would go well with mashed eggplant? I decided on white cheese (or you could use feta). Note: you may want to ease up on salting the eggplant if you're using white/feta cheese as these cheese are pretty salty already.
Preheat the oven to 200C.
Making the puff. Roll the puff pastry while chilled (not frozen) as you want the butter to remain firm. Cut into rectangles or sqaures (depending on whether you want a circular puff or a square one. The size of your rectangles/circles really depends on how big you want your puff to be).
Spread the filling on the bottom half of your pastry dough, leaving a 1.5 cm border for the edges. Don't forget to add your cheese to the filling! Fold the top flap over and seal the edges tight with your fingers. Use a fork to press the edges clse and so you get a nice ridges pattern.
Egg wash. Beat an egg and add 1 tbsp milk/cream (optional). Brush the puffs with the egg mixture.
Bake for 15- 20 mins or till the puffs are nicely ... err... puffed and are beginning to get golden.
Devouring the puff. Whatcha waiting for? Eat it quick as puff pastry is best eaten hot outta the oven.