Spinach Mushroom Pastries

23 Oct

Flaky tender pre-made pastries topped with homemade spinach and mushroom filling.

  • Tenderflake (pack of six)
  • ten cremini mushrooms, cleaned and sliced into thirds
  • 1/2 cup freshly grated parmesan cheese
  •  4 handfuls baby spinach, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 1/2 cup milk
  • 2 tbsps flour
  • sea salt and pepper

1. Bake the Tenderflake pastries for half the recommended time.

2. Once ready, remove from oven and let cool for a couple of minutes before adding the filling.

3. After the pastries have been filled, they will continue baking for the remaining time.

Six Tenderflake pastries, baked for half the recommended time.

4. For the spinach mushroom filling, add to a hot pan the butter, oil and garlic.

5. Once the garlic is brown, add in the mushrooms and turn down to medium heat.

6. Sprinkle in a little salt over the mushrooms and cook until the mushrooms begin to soften (about 3 minutes).

Cremini mushrooms with chopped garlic sauteing in olive oil and unsalted butters.

7. Add in the flour evenly over the mushrooms and cook the flour for a few seconds (this removes the raw taste of the flour), then pour in the milk.

Sauted mushrooms with flour and milk.

8. Once the milk begins to bubble, gradually add in the spinach.

9. Cook until the spinach has wilted and the mushrooms are completely soft.

10. Add salt and pepper to taste.

11. Remove from heat and let cool.

12. Once cooled add in the parmesan. Combine well.

Cremini mushrooms and baby spinach simmering in milk.

Once the mushrooms and spinach mixture is cool, add in the parmesan.

13. Drain as much liquid from the filling before placing onto the pastries.

14. Scope a generous amount of filling onto each pastry.

15. Place into the oven and bake for the remaining time as instructed on the package.

16. When finished, remove from oven and let cool for a few minutes before serving.

Tenderflake pastry topped with baby spinach and sliced cremini mushrooms.

*Alternatively, instead of using the spinach and mushroom filling as pastry toppings, toss the creamy mixture with some cooked  pasta and serve hot as a vegetarian friendly entree.

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