Easy Cheddar Spinach And Mushroom Pie With Puff Pastry Crust Food

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.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

TURKEY POT PIE WITH PUFF PASTRY CRUST

Steps:

• Put the pearl onions in a large bowl.
• Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
• In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
• Add in the mushrooms; stir/saute for 3 minutes or until softened.
• Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
• Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
• Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
• Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
• Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
• Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
• If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
• Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
• Brush the crust with the beaten egg.
• Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
• Let the potpie stand for 10 minutes before serving.

SPINACH PUFFS

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.

MUSHROOM, SPINACH & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

STEAK & MUSHROOM PUFF PASTRY PIE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
• Add in mushrooms and cook until browned.
• Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Return the beef to the skillet.
• Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
• Season with salt and black pepper to taste.
• Set oven to 400 degrees F.
• Transfer the beef mixture to a greased casserole dish.
• Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
• In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
• Bake for 20 minutes or until the pastry is fuffed and golden brown.

SPINACH PUFF PASTRY QUICHE

Steps:

• Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST

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.