Sometimes, Kipper helps to decide what we’ll have for dinner. I knew we had some mushrooms, and we had puff pastry, so I asked her what else might go with them.
“Garlic!” She looked very pleased with this suggestion.
Yes, I think garlic would be very nice. What else?
She’s good this kid. Anything else?
<Pause> I’m not sure you can put curtains in…
“Curtains! Ha ha ha ha ha! CURTAINS!”
She was laughing so hard I couldn’t get any sense out of her after that. I had to come up with the rest of the recipe on my own. You just can’t get the staff…
This was quick and easy to make, and looked a million dollars. It took less than half an hour from starting, to getting the puff pastry plait into the oven, and then I had time to do the washing up, set the table AND have a sit down for a few minutes before dinner was served. If you want to be even quicker, put the filling down one side of the pastry, brush the edges with water or egg, then fold the other half over to cover. It won’t look so fantastic but it will still taste great.
- 3 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 400g mushrooms - I used a mixture of white and chestnut mushrooms
- 260g bag baby spinach, washed
- 3 spring fresh thyme, leaves only
- 320g pack ready rolled puff pastry
- Salt and ground black pepper
- Beaten egg to seal and glaze the pastry (optional)
- Sesame/poppy seeds (optional)
- Preheat the oven to 200C.
- Peel and slice the onion, and peel the garlic. Heat the olive oil in a large sauté pan over a low-medium heat. Add the onions and crush the garlic into the pan. Stir, and cook gently for a few minutes to just soften.
- Slice the mushrooms and add to the pan. Turn up the heat slightly and cook, stirring occasionally, until the mushrooms are cooked and most of the liquid has been driven off. Stir in the thyme leaves.
- Add the spinach by handfuls, allow to wilt, and mix into the mushrooms. Once all the spinach is added, cook, stirring, until the mixture has dried out. Season with salt and freshly ground black pepper.
- Unroll the pastry onto a baking sheet. Spread the mushroom and spinach mixture down the centre of the pastry. Cut the sides diagonally into strips and fold over the centre to make a plait, using beaten egg or water to seal the pastry together. Brush with egg to glaze and sprinkle with seeds, if using.
- Bake in the preheated oven for around 25 minutes until risen, golden brown and crisp. Slice and serve.