Mushroom and spinach puff pastry, Recipe

 Mushroom and spinach puff pastry, Recipe

For a simple and effective starter, there's nothing better than a savory puff pastry. But what filling? Spinach and mushrooms, so everyone will eat vegetables at home.

Ingredients

1 tsp butter

olive oil

1 shallot (or small onion)

250 g of Paris mushrooms

50 g spinach (fresh or frozen)

200 ml vegetable cream (we used soy)

salt

pepper

rosemary

1 pinch nutmeg

2 puff pastry sheets

1 egg

Preparation

In a large frying pan, melt the butter with a dash of olive oil. Add the chopped mushrooms and sauté for 5 to 10 minutes. Season with salt, pepper, rosemary and nutmeg.

Add the spinach and sauté until soft. Add the cream and let it reduce for about 10 minutes. Remove and let it cool/cool. Refrigerate (refrigerator) for 2 hours.

Cut the puff pastry into circles using a bowl (the size you want). Leave the edge free. Start by placing the filling from the end to the middle.

Close each puff pastry, that is, place the unfilled part on top of the filled part. Press the edges firmly and fold them down to seal the coating. Then place the puff pastry on a baking tray already covered with parchment paper.

Using a knife, make the design on top. Brush with beaten egg. Bake for 20 to 25 minutes at 180°C.

It's ready!