I love having food that I can eat with my hands. There’s something satisfying about munching on something in one hand and holding a beer in the other. These puffs are yummy and really simple to make. I paired them with a Scottish Ale, prefect for the changing seasons.
It’s another beer from the Erie Brewing Company. Will Railbender Ale be as yummy as Misery Bay IPA?
Style: Scottish Style Ale with 6.8% alc./vol.
Color: Medium brown
Aroma: Rich and spicy with a fresh baked bread undertone.
Taste: Mildly spicy and a bit earthy. This beer is smooth with a medium body.
Level of Recommendation: This beer makes for a great start to fall (if only it were actually fall), I’d love to have this beer on a crisp cool day.
What you’ll need:
- 1/4 of an onion
- 1 clove of garlic
- Olive oil
- Feta cheese
- Crescent rolls in the can
Preheat oven to 350ºF. Saute chopped onions, garlic, and spinach in olive oil. Once everything has cooked down (about 5 minutes), remove from the skillet and mix in the feta cheese.
Roll out the unbaked crescent rolls on a nonstick or greased baking sheet. Place a spoonful of the mixture onto half of the triangles. Make sure you don’t overfill them otherwise some of the mixture will spill out while baking. Place a second crescent triangle (unrolled) on top of the one with the mixture on it. Seal with a fork.
Let bake for 12 – 14 minutes or until the pastry is golden.
Let sit for a few minutes before serving.
The Scottish Ale really complements the buttery crust and richness of the filling. It also seems to cut down some of the saltiness of the cheese. The beer has more of it’s complex earthy notes brought out.
Level of Recommendation: This is a pairing I’d want for a rainy day or when it starts to get co0ler outside. It’ll warm you right up.