Spinach Puff Pie and Bacon Puff Pie.
Two quick and delicious recipes, perfect when you are catering for both meat eaters and vegetarians as almost all ingredients are shared.
In a large frying pan, fry
-1 clove chopped garlic with
-300g chopped chestnut mushrooms,
-salt/pepper.
Cook, stirring occasionally, until mushrooms are almost cooked through, add
-600g spinach,
-1tbsp chopped parsley.
As soon as the spinach have wilted, turn off the heat. Drain well, through a sieve, squeeze out any excess liquid.
Oven 200c fan forced.
Line 2 large oven trays with baking paper.
Place 250g puff pastry on each.
Spoon 3/4 of the vegetable mixture onto 1 pastry.
Sprinkle on 120g grated cheddar cheese.
Spoon the remaining 1/4 of the vegetable mixture onto the other pastry sheet.
Add 3 rashers sliced bacon.
Top with 80g grated cheese.
Bake 25-30 minutes.
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