Spinach, Mushroom, and Sun-Dried Tomato Pastries
These Spinach, Mushroom, and Sun-Dried Tomato Pastries are so flaky and delicious! I’ve made them a couple of times and they always seem to get eaten quickly. Take the puff pastry out of the freezer and thaw for around 2 hours. You want it to be cold but not frozen. Start by heating up a tsp of olive oil in a pan on medium heat and then adding the mushrooms, cooking until soft. Then I add the spinach and continuously stir until the spinach becomes wilted. When the spinach is almost wilted, add the garlic, sun-dried tomatoes, salt and pepper. I don’t like adding garlic in too early because it has a tendency to burn. Once this is finished, I like to drain the excess liquid. You can do this by either draining using a strainer or squeezing the liquid out with each pastry (this is a lot messier).
Once the puff pastry is thawed, cut into 3-inch squares. Place a quarter cup of the filling onto each square and then top with another square. Pinch the edges to ensure a proper seal so nothing leaks out. Beat one egg and brush the egg onto each pastry, finishing each one off with a bit of vegan parmesan. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the pastries on the baking sheet and bake in the oven for approximately 35 minutes or until the pastry is golden brown.
5 cups Mushroom
3 tsp Minced Garlic
1/4 cup Sun-Dried Tomato
500g Spinach
1 Egg
1/4 cup Vegan Parmesan
Salt and Pepper to Taste
850g Puff Pastry (2 sheets of approximately 9”x12”)
Thaw 2 sheets of puff pastry (9”x12” each)
Sautee 5 cups of finely chopped mushroom in a tsp of olive oil on medium heat. Cook until soft.
Add 500g of spinach and cook until almost wilted.
Add 3 tsp of minced garlic, 1/4 cup of chopped sun-dried tomatoes, salt and pepper to taste. Cook for 2 minutes.
Drain excess liquid using strainer or squeeze out liquid.
Cut thawed puff pastry into 3-inch squares. Add 1/4 cup of the mixture to each square and top with another square, pinching the edges to create a seal. Puncture the top of the pastries with a knife to allow air to escape.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Beat 1 egg and brush the tops of each pasty. Top with a sprinkle of vegan parmesan.
Place in the oven for 35 minutes or until golden brown.