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Ryan's cheese & spinach puffs with tomato jam


  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the tomato jam, put the tomatoes, sugar, red wine vinegar, onion, olive oil, chilli flakes, salt and allspice in a heavy-bottomed pot. Stir and simmer for about 10 mins. Taste for seasoning and set aside to cool a little.
  • Combine the egg and milk.
  • Cut the pastry sheets in half, place the feta at the foot of each piece of pastry and top with spinach. Bring the lower corner of the pastry over to the opposite edge and then fold over. Cut off any excess pastry, brush the edges with egg wash, fold over and seal.
  • Then place the puffs on a lightly oiled oven tray, brush with more egg wash and cook in the oven for 10-15 mins.
  • Serve the puffs with a good dollop of the tomato jam on the side.
  • Tomato jam recipe from Julie Le Clerc, New Zealand chef


  • 1 can diced tomatoes
  • ½ cup raw sugar
  • ½ cup red wine vinegar
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • ½ tspn chilli flakes
  • ½ tspn sea salt
  • a pinch of allspice
  • 1 egg
  • ¼ cup milk
  • 2 puff pastry sheets
  • feta cheese, crumbled
  • cooked spinach leaves, drained well
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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