Mushroom Spinach Puff Pastry Pie
Aren’t you in awe already!? At my magnificent toaster, I mean. My fingers have shown them nothing but love and got burnt >:(
Mushroom and Spinach Puff Pastry
(recipe from bakebakebake!)
Makes four pastries; four servings
2 Tbs butter
1 red onion, halved and sliced
2 tsp garlic, minced
2 cup slicked button mushrooms
4 cups fresh spinach
¼ tsp nutmeg
4 Tbs heavy cream
salt and pepper, to taste
2 frozen Pepperidge Farm puff pastry sheets, thawed
¼ all purpose flour, for dusting
1 large egg, beaten
2 tsp poppy seeds
1. Preheat oven to 400°F (200°C).
2. Melt butter in a large skillet. Add onion and saute, stirring, until onion has softened, 3-4 minutes.
3. Add mushrooms, spinach and nutmeg (I’m afraid of nutmeg so I ommitted this and added herbs) and cook for an additional 2-3 minutes. Stir in cream and mix well. Season with salt and pepper and remove from heat.
I like spinach. But not everyone does. So I made a spinach version…
…and a non-spinach all-mushroom version. I’m also in love with mushrooms. Haha. Gag not.
Note: I made ONE recipe but added half the amount of spinach only to the other half.
4. Roll puff pastry out on a lightly lined floured surface and cut each sheet into 4 squares (2 squares per serving).
How much puff pastry I used for one pie.
5. Dividing equally, spoon filling onto the center of half of the pastry squares and moisten edges with water; top with remaining squares and press along edges to seal. Brush tops with the beaten egg and sprinkle with poppy seeds.
The Spinach-less Version. Looks deceivingly yummy right? It was, but I advise you add more cream for this version. It doesn’t have the moisture the spinach provides so the cream’s gotta balance it. Or milk. Just so it doesn’t get so dry.
The Spinached Version. Awesome. Slurrrp.
Put some egg on it! And some poppy seeds.
6. Coat baking sheet with cooking spray and place pastries on it. Bake for 20 minutes until golden brown.
Nearly died of hunger at this step. But still, life was 20 minutes away. I baked them on a nonstick baking sheet.
Arrrrr yer stinking pirate ships! This was darn good. See??? Oozing out? Hello!? I hope your senses are doing okay.
Then my sister stole the camera and decided to play with her food. Her not-so-creamy mushroom version. Remember to add in more milk or cream if you’re doing this version! And more types of mushrooms. Just eating buttons was a bore. Add lah, oysters, shittake, etc etc.
Go on and try it! Made it in 45 minutes. Awesome lunch. Om nom nom.
20 Responses to “Mushroom Spinach Puff Pastry Pie”
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December 16th, 2008 at 11:05 pm
oohlala, that puff pastry looks like perfection! what a yummy way to eat your spinach!
December 17th, 2008 at 5:24 am
Yum! This looks soooo good! And, as always, your photos are great.
December 17th, 2008 at 10:33 am
Yummy, your puff pastry looks delicious. I like both spinach and mushrooms.
December 17th, 2008 at 12:40 pm
Megan Thank you megan! I know it’s a total deception I promise ;-)
Foodlibrarian Thank you!!! It was sooooo good. Hope the added photos make it easier to make ;-)
Didally Thank you! It was. I would roll it a little more next time though to make it more flaky. I love mushrooms…learning to love spinach!
December 17th, 2008 at 2:01 pm
One question, you thawed the whole ‘loaf’ of puff pastry and used only part of it. What do you do with the remaining ones? Can we freeze it again? Or we put it in the chiller?
December 17th, 2008 at 2:09 pm
Didally, I actually put it in the chiller :( Do you normally freeze it? I cut it out put it back in. Unfortunately I didn’t realise there’s actually plastic all the way and you gotta ROLL IT out and not cut it out like I did! I had to take out all the plastic and live in fear of eating any. Hehe thankfully we didn’t. So watch out for this!
December 17th, 2008 at 4:30 pm
wah. such a domestic goddess thou art, eunice.
*bows in fervent awe*
December 17th, 2008 at 4:34 pm
Melly: So hard not to eat all I like! haha!
December 20th, 2008 at 12:36 am
This looks wonderful! I think I’d probably prefer the mushroom-only version.
December 20th, 2008 at 8:01 am
I love mushrooms. I can’t wait to try this recipe. You make it look so easy, but I have never worked with puff pastry. I will soon though!
December 20th, 2008 at 8:21 am
Fearless Kitchen, thank you! Yeah I’m all out for the creamy 3-mushrooms verion! Try it out and let me know. I have yet to, so no exact recipe for that!
Sheila, high five girl! I know those who despise the humble mushroom though! It really is easy, my first time dealing with puff pastry too! Yeah can’t wait for you to try it out! Picture, promise?
December 20th, 2008 at 1:20 pm
Wow! These look amazing. Spinach and mushrooms always go well together.
December 21st, 2008 at 4:05 am
Those mushroom pastries look so good!
December 21st, 2008 at 11:27 pm
Melissa Amen! Thank you!
Kevin Thanks, Kevin! Your blog is. Amazing.
December 22nd, 2008 at 1:56 pm
I’m glad I found your blog! You have some amazingly tasty looking creations. Love that last pic :)
December 24th, 2008 at 7:37 am
Sharon thank you! i laugh when i look at it! your blog is beautiful :D
December 29th, 2008 at 9:28 am
Yum, that looks great!
Happy 2009!
December 30th, 2008 at 9:47 pm
Ingrid INGRID you’re back!!! Thank you dearsome! HAPPY 2009 right back at ya :D
April 24th, 2009 at 4:55 am
how thin do u have to roll the pastry until???
April 26th, 2009 at 10:13 am
ineedtoknow Just 1/4in around-abouts-there thin would do!