Spinach & Brie Puffs (Pastries)
Sorry for taking so long in posting a new recipe! School has been so busy that I’ve had little time to cook..
Anyways, here’s a little recipe for a good lunch or snack dish. It’s got spinach and cheese and also so mushrooms wrapped with a puff pastry sheet. The pastry is very crunchy but retains all the juice inside. If you love pastries, you definitely have to try this recipe!
1 bunch spinach - coarsely chopped
1/4 cup mozzarella cheese
1/2 cup button mushroom - coarsely chopped
1. In a shallow pan, saute the spinach lightly until they soften. Once they soften, drain the excess water and place aside.
2. In the pan again, saute the mushroom until they soften as well. Then drain like the spinach.
3. Once the vegetables are drained, mix well with the coarsely chopped brie and mozzarella cheese in a bowl. Sprinkle in some salt and pepper to taste as well.
4. Next, flatten out the pastry sheet if it hasn’t been flattened. Roll it out until it is about 1 cm thick. Then, take a fork and poke holes all over the pastry sheet - this will allow steam to escape and hence the ‘puffing’ of the pastry.
5. Then cut the pastry sheet into 4 inches by 4 inches squares. Imagine a line from one corner to another (making 2 triangles) then place some of the spinach in the center of one triangle. Fold the empty triangle over and seal the edges.
6. Adjust the filling so it fills up nicely in the triangular shaped pastry. Then slice a few openings (3-4) on the top surface.
7. Brush the prepared egg wash on the top surface and on the sides so it’ll become golden brown when baked.
8. Place in the oven for 15- 20 minutes at 320’C in the bottom rack (if possible) or until the puff pasty turns golden brown.
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