Three fillings and the pastry

Having a package of puff pastry in the freezer saves time and nerves when the stomach growls. This time, some fancy muffin baskets (yeah I know, a g a i n), because it appears that November will be in that form, and then I'll focus on the shape of the Christmas trees and Santa Clauses, already saw a few good pieces of molds at the store a little while ago.

When I think about it, it's absurd to waste money on something you'll only use once a year.
Given that I lost my job yesterday and will soon have to undergo a short surgery cut, reckless spending of money is not the best option, so let's stick to what we have.

Two blocks of puff pastry, forcefully defrosted (simply wrap it in a warm cloth for a few minutes until it's loosen up). I wanted the taste of pizza, but not the traditional kind; actually I wanted something with an oregano flavor. Otherwise, I don't use it very often because I find it too strong and aggressive comparing to the rest of spices.

Mix 200 g minced meat with pepper, salt, oregano, and a pinch of pepper in a bag and set aside to absorb the spices for a while. It would be preferable if it remained this way overnight to marinate, but hunger is hunger and this is literally 15 minutes meal prep.
50 ml tomato sauce with a few garlic cloves and a loooot of oregano.

The spinach, milk, butter, and a spoonful of flour, garlic, and salt to taste make up the second filling. Unfortunately, preparing "spinach puree" requires speed, so step by step instructions were omitted, but there is nothing complicated.

My former roommate used to make this puree on a regular basis, and I loved it, so this was the first time I made it myself, despite having no idea what it would taste like with the puff pastry + baked.

This is how it looks, and the procedure is simple: mix a spoonful of flour with milk (I used 100ml of milk), melt the butter in a pan, and fry the spinach (2 handful of) only a few minutes, then add the flour/milk mixture and fry a little more until you get a creamy silky texture.
I fried one medium carrot because I didn't want to use onions this time, then added the meat and spice mixture, fried it, and added tomato sauce at the end.

The good thing about puff pastry is that it almost doubles in size during baking (thanks to the layers of butter it contains), but the bad thing is that it can affect the amount of filling, so roll out the dough as thinly as possible.

3 vs. 1 speeding up the process, Both fillings have cooled greatly, as well as the oven is already set to 250 degrees. I had planned to bake the baskets separately, upside-down, with the dough wrapped around the mold, but then I remembered that mine are silicone and that would not work.

And so it ended up inside, stacked like a flower. How many of you use silicone utensils for food preparation? Which do you prefer, standard or?
They don't mind me; in fact, I prefer them because - less oil during preparation.

Are all in baskets? Okay, it's time to add the fillings and move them to tropics aka. oven.

Do you see anything wrong with this picture?
Sugar is missing, I know.

No worries!

A single, finely chopped apple was combined with a small amount of apricot jam and a few raisins.

About 15 minutes later...

In my opinion, the two ingredients that goes perfectly together, garlic and spinach, so I sprinkled a bit more on the top.

I almost forgot to mention that you can add a cube of cheese to the spinach filling when stuffing the baskets if you want, and I know you want it.:p

Serve alongside a cup of yogurt, and don't be afraid to dip in.
Yummy, yummy.

Yes, sugar!
Sprinkle it everywhere, lots of it.

Warning:
Do not stare at the last photo for too long, causes instant hunger.

Bon appetite!