Garlicky Mushroom & Spinach Pies

Serves: 4 -6

This is great for dinner and any extra can be used for lunch the next day

 

INGREDIENTS

  • 375g Careme All Butter puff pastry, thawed
  • 1 egg, lightly beaten

Filling

  • ¼ cup black lentils, rinsed
  • 20g salted butter
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, peeled and finely sliced
  • 1 teaspoon chili flakes (optional)
  • 400g field mushrooms, diced
  • 200g baby spinach
  • 2 tablespoons lemon juice
  • 2 tablespoons pitted Kalamata olives roughly chopped
  • ½ cup chopped flat leaf parsley
  • salt flakes and freshly ground black pepper
  • 100g Mozzarella, roughly torn (see footnote)

All Butter Puff Pastry 375g Careme Pastry

METHOD

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Step 1 - click here to display

Preheat the oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.

Place lentils in a small saucepan covered with water over a medium heat. Bring to the boil and simmer for 15 minutes or until tender. Drain and set aside until required.

Step 2 - click here to display

For the filling, heat butter and olive oil together in a sauté pan over a medium-low heat, until butter melts. Add garlic, chili and mushrooms stirring until well coated. Cook uncovered for about 10 minutes or until mushrooms are cooked. Add spinach, cover pan and cook for 2 minutes or until spinach wilts then add lemon juice, olives and flat leaf parsley. Remove from heat, add cooked lentils and season with salt and pepper, stirring gently until combined. Set aside and allow mixture to cool completely, you can speed this up by spreading out on a tray.

Step 3 - click here to display

Place puff pastry sheet on a lightly floured work surface and halve lengthways, to create two equal sized rectangles. Roll each rectangle to approximately 23cm x 35cm. Place each piece of pastry on a baking tray lined with baking paper.

Step 4 - click here to display

Evenly divide mixture into two and place in a mound on ‘one half’ of each piece of pastry, allowing a 2cm wide border around the edge, top the with the mozzarella. Brush the border with egg wash. Bring the other pastry half over the filling to enclose it like a pillow. Use a fork to help crimp the edges and seal the filling in properly. Brush all over with the beaten egg. Using a very sharp knife score the top of the pie (if pastry too soft pop in the freezer for 10 minutes to chill).

 

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Step 4 - click here to display

Bake in preheated oven for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced) and cook for a further 20 minutes or until pastry is puffed, golden and cooked through.

 

Note: We used Scamorza (which is similar to mozzarella) from http://www.thatsamorecheese.com.au/products-2

 

A similar product is also made by http://lacasa.com.au/products/mozzarella-ball/

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