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Mushroom Spinach Puff Pastry Pie
Mushroom and Spinach Puff Pastry
Makes four pastries; four servings
2 Tbs butter
1 red onion, halved and sliced
2 tsp garlic, minced
2 cup slicked button mushrooms
4 cups fresh spinach
¼ tsp nutmeg
4 Tbs heavy cream
salt and pepper, to taste
2 frozen Pepperidge Farm puff pastry sheets, thawed
¼ all purpose flour, for dusting
1 large egg, beaten
2 tsp poppy seeds
1. Preheat oven to 400°F (200°C).
2. Melt butter in a large skillet. Add onion and saute, stirring, until onion has softened, 3-4 minutes.
3. Add mushrooms, spinach and nutmeg and cook for an additional 2-3 minutes. Stir in cream and mix well. Season with salt and pepper and remove from heat.
Put some egg on it! And some poppy seeds.6. Coat baking sheet with cooking spray and place pastries on it. Bake for 20 minutes until golden brown.
Nearly died of hunger at this step. But still, life was 20 minutes away. I baked them on a nonstick baking sheet.
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