homemade venison and spinach puff pastry
Jennifer Danella

Venison and Spinach Puff Pastry Cups

There are so many ways to prepare venison. It is a super versatile, lean meat that holds up in a variety of presentations. For a twist on your traditional mini quiches, try venison and spinach puff pastry cups. Picture flaky, buttery pastry enveloping a savory ground venison, spinach, and cream cheese filling. These fun little flavor bombs are where it's at. Plus, the recipe is simple to follow, and it requires only a few simple ingredients. 

Venison and Spinach Puff Pastry Cups

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  • 1 tablespoon olive oil
  • 1/2 pound ground venison
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1 (10 ounce) package frozen spinach, thawed and squeezed as dry as possible
  • 3/4 cup crumbled feta
  • 1/4 cup grated Parmesan
  • 2 eggs, divided
  • 1 sheet frozen puff pastry, thawed

Recipe Directions

  1. In a large skillet over medium high heat, heat oil. Then, brown the venison, crumbling it up as it cooks. Season with onion powder, garlic powder, and salt. Drain if necessary, then places into a large bowl.
  2. Add softened cream cheese, spinach, feta, Parmesan and one egg to the bowl. Then stir to combine.
  3. Grease a mini muffin tin with cooking spray. Roll out the thawed but cold puff pastry sheet on a lightly floured surface into a rectangle using a rolling pin. Cut into 24 (approximately 2 1/2-inch) squares using a pizza cutter.
  4. Spoon the filling to the center of each, avoiding overfilling. Fold in pastry corners to meet in the center over the filling and pinch together. Refrigerate for 30 minutes.
  5. Meanwhile, adjust an oven rack to center position and preheat the oven to 400°.
  6. Beat remaining egg in a small bowl with 1 teaspoon water and brush on top of the chilled pastry.
  7. Bake until puffed and golden brown on the bottom, about 20 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.