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Spinach and cheese bombs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Golden cheese bombs stuffed with spinach, garlic, and bocconcini - a perfect finger food delight!
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 100g unsalted butter, chilled
  • 3 garlic cloves, finely chopped
  • 120g pkt baby spinach leaves
  • 375g (2 1/2 cups) self-raising flour
  • 250ml (1 cup) buttermilk
  • 12 baby bocconcini, drained
  • 1 egg, lightly whisked
  • Tomato relish, to serve
  • Micro herbs, to serve
Instructions:
  • In a large frying pan over medium heat, combine oil and 20g butter until sizzling. Stir in garlic and cook for 2 minutes until fragrant. Add spinach, cover, and cook for 5 minutes until wilted. Transfer to a bowl and let cool.
  • In a bowl, mix the flour and baking powder. Chop 80g of butter coarsely and rub it into the flour until it resembles fine breadcrumbs. Create a well in the mixture, then pour in 3/4 cup buttermilk. Stir with a flat-bladed knife until the dough just forms. Transfer the dough onto a lightly floured surface, knead until well combined, and shape into a 2cm-thick square. Cut into 12 pieces.
  • Preheat your oven to 220C/200C fan forced. Grease and line a baking tray. Take a piece of dough and shape it into a 9cm disc. Fill the center with 1 tsp of spinach mixture and a bocconcini. Fold the edges over to enclose the filling and press to seal. Roll it into a ball and place it on the tray, seam side down. Repeat with the rest of the dough, spinach mixture, and bocconcini.
  • In a bowl, whisk the egg and the remaining ¼ cup of buttermilk. Lightly brush this mixture over the top of the balls. Bake for 20-25 minutes or until golden. Serve with tomato relish and sprinkle with herbs.

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