Spinach and puff pastry pans

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 4 discs (à 50 g) deep-frozen puff pastry
  • 800 g Spinach
  • 7-10 Tbsp Salt
  • 30 g Butter or margarine
  • 30 g Flour
  • 350 ml Milk
  • 100 ml Vegetable broth (instant)
  • 60 g Parmesan cheese
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 200 g Mushrooms
  • 1 Onion
  • 1 Garlic clove
  • 1 TABLESPOON Olive oil
  • 200 g Cabanossi
  • 50 g Gouda cheese
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Clean and wash the spinach and blanch in bubbling salt water for 2 minutes. Rinse in cold water and drain on a sieve.

  2. 2

    Squeeze the spinach well. Melt the fat in a pot. Stir in flour, add milk and vegetable stock and bring to the boil while stirring. Grate parmesan, add to the sauce and season with salt, pepper and nutmeg.

  3. 3

    Clean and slice the mushrooms. Peel onion and garlic and chop finely. Heat olive oil in a pan. Sauté the mushrooms in it. Add the diced garlic and onion and fry for about 2 minutes.

  4. 4

    Cut Cabanossi diagonally into slices. Grease the moulds ( cm Ø) and sprinkle with flour. Roll out the puff pastry and cut out in a circle ( cm Ø). Place the dough in the moulds and prick several times with a fork.

  5. 5

    Add the spinach and mushroom-onion mixture to the sauce. Pour the mixture into the moulds. Put cabanoshi slices in the filling in a star shape. Coarsely grate the Gouda and sprinkle over the filling. Bake the spinach and puff pastry pans in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark: 3) for about 20 minutes.

  6. 6

    Serve immediately.

Nutrition Facts

KCAL
730 kcal
CARBS
29 g
FATS
53 g
PROTEINS
33 g