SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
MUSHROOM AND SPINACH PUFF PASTRY
YUM!! Be sure to flour your board well and grease the cookie sheet. These aren't very good as leftovers (they wilt in the microwave) but you could freeze them before baking if you wanted to make a big batch.
Provided by dicentra
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet. Add the onion and garlic to the pan and sauté for 3-4 minutes, until the onion is soft and translucent. Preheat oven to 400.
- Add the mushrooms, spinach and nutmeg. Cook for 2-3 more minutes.
- Stir in the heavy cream, mixing well.
- Season with salt and pepper to taste and remove from the heat.
- Roll out the pastry on a lightly floured counter and cut in to 4 6-inch rounds.
- Spoon ¼ of the filling onto one half of each round and fold the pastry over to encase the filling. Press down to seal the edges of the pastry and brush with the beaten egg. Sprinkle with the poppy seeds. (Freeze at this point if you are doing OAMC.).
- Place the packets on a dampened cookie sheet and bake for 20 minutes until cooked through and the pastry has risen and is golden brown.
- Serve warm.
Nutrition Facts : Calories 477.2, Fat 35.2, SaturatedFat 13.1, Cholesterol 88.7, Sodium 246.3, Carbohydrate 33.1, Fiber 3, Sugar 3, Protein 9.6
CREAM OF MUSHROOM SOUP WITH PUFF PASTRY
A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.
Provided by Karen From Colorado
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
- Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
- Place the rounds on the prepared pans.
- Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
- Bake until golden brown and puffed, about 15 minutes.
- Remove to a wire rack and allow to cool.
- Bring the stock to a rapid simmer in a large saucepan.
- Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
- Add the shallots and saute until translucent, 2 to 3 minutes.
- Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
- Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
- Remove from heat and whisk in the simmering stock.
- Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
- Puree the soup in a blender or food processor in batches until smooth.
- Return soup to the pot and place over low heat; bring to a simmer.
- Stir in the Marsala or brandy and simmer an additional 3 minutes.
- Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
- Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8
EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST
This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Prepare a 9-inch glass pie plate.
- Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
- In a bowl beat the cream cheese until smooth.
- Add in the half and half and eggs; beat until combined.
- Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
- Add in all remaining ingredients; mix with a wooden spoon to combine.
- Pour into puff pastry crust.
- Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
- Bake for about 25 minutes, or until the filling is set.
- Cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 390.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 117.8, Sodium 437.8, Carbohydrate 18, Fiber 1.8, Sugar 1.5, Protein 15.6
SPINACH PUFFS
These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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