This was last night’s dinner, whipped up with help of imagination and a recipe that wasn’t really anything like this but got me thinking…
As you can tell, my mushroom and vegetable phobic husband is not at home so my daughter and I are indulging in vegetable laden meals all of which include mushrooms. True to my belief that anything tastes better if you wrap it in pastry, this turned out a treat and used up some ingredients that were getting toward their use by dates.
2 sheets of puff pastry
1 Tbsp olive oil
8 button mushrooms
3 spring onions, chopped
1 garlic clove, peeled and chopped
1 cup ricotta
2 handfuls of spinach
1/2 cup grated cheese
freshly ground black pepper
Preheat the oven to 220C.
Cut each pastry sheet into 2 large triangles.
To make the filling, heat the oil in a large frying pan and gently sauté the onion and garlic for 2-3 minutes, add the mushrooms and cook for a further two minutes.
Add the spinach and heat gently for 4-5 minutes, stirring occasionally.
Season to taste, turn off the heat and then stir in the ricotta and cheese.
Spoon the mixture on to one half of each pastry triangle, brush edges with milk, fold over and press open sides closed. Brush tops with a little milk.
Place in oven for 20mins or until golden and crisp.