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Mushroom, spinach & cheese pies
Mushroom, spinach & cheese pies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a sensational mushroom pie that will surpass all others.
Ingredients:
  • Vegetable oil, for greasing
  • 1 (25 x 25cm) sheet frozen ready rolled puff pastry
  • 1 egg, lightly whisked
  • 50g (1/2 cup) shredded Parmesan
  • 40g (2 tbsp) butter or margarine
  • 350g button mushrooms, sliced
  • 150g oyster mushrooms, sliced
  • 60mls (1/4 cup) sour cream
  • 40.00 ml finely chopped fresh Continental parsley Ground black pepper, to taste
  • 1 bunch English spinach, trimmed
Instructions:
  • Preheat your oven to 220°C and lightly grease a baking tray with vegetable oil.
  • Take the pastry out of the freezer and let it thaw on a board for 2-3 minutes. Cut it into quarters using a sharp knife. Brush the pastry with the egg and sprinkle evenly with 2 teaspoons of Parmesan. Transfer the pastry squares to a greased baking tray and bake in a preheated oven until golden and puffed, about 8-10 minutes.
  • While the butter or margarine and garlic are heating up in a large frying pan over medium heat, add the button mushrooms, cover, and cook for 2 minutes. Then, mix in the oyster mushrooms, cover, and cook for 2-3 minutes until tender, stirring occasionally. Next, add the sour cream, parsley, and pepper. Toss in the spinach, cover the pan, and cook for 2-3 minutes until wilted, stirring occasionally. Finally, fold in the remaining Parmesan cheese.
  • Split the pastry squares in half, then place the bases on serving plates. Top with the mushroom mixture and cover with pastry lids before serving.

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