Mushroom and spinach puff pastries

Ingredients

• 1 knob of butter
• 1 drizzle of olive oil
• 1 shallot
• 9 oz mushrooms, sliced
• 20 cl vegan cream (soy cream or liquid fresh cream if you don't have it)
• 1.75 oz fresh spinach (or frozen)
• salt
• pepper
• rosemary
• 1 pinch of nutmeg
• 2 puff pastries
• 1 egg

Materials

• pan, bowl, baking tray, parchment paper, oven

Preparation

• Melt the butter with olive oil in a hot pan. Add the sliced mushrooms and chopped shallot, and sauté for 5 to 10 minutes. Season with salt, pepper, rosemary, and nutmeg.
• Add the spinach and sauté until wilted. Pour in the vegan cream and let it reduce for about 10 minutes. Refrigerate this mixture for 2 hours.
  
• Cut out discs from the puff pastry using a bowl. Place some filling on one half of the circle, leaving a border.
• Fold the filled circle in half. Press the edges firmly and crimp the border to seal the handpie. Arrange the handpies on a baking tray lined with parchment paper.
  
• Make some slashes on top with a knife and brush with beaten egg. Bake for 20 to 25 minutes at 350°F (180°C).
• And there you have it, your mini handpies are ready!
  

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe