Creamy Mushroom and Spinach Pockets
with Cranberry-Spinach Salad
These individual puff pastry pockets are the perfect vegetarian meal. Filled with creamed spinach and meaty mushrooms, there's no missing the meat with this recipe!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
113 g
Mushrooms
227 g
Baby Spinach
1 unit(s)
Red Onion
56 g
Carrot, julienned
2 unit(s)
Cream Cheese
(Contains Milk)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
- Cut pastry in half to create 2 rectangles (use 2 parchment-lined baking sheets and create 4 rectangles for 4 ppl).
- Arrange puff pastry rectangles at least 2-inches apart.
- Place in fridge until ready to assemble pockets.
- Thinly slice mushrooms.
- Roughly chop three quarters of spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms. Cook, stirring occasionally until beginning to soften 4-5 min. Add cream cheese and half the Dijon. Stir until smooth.
- Sprinkle cream sauce spice blend over top. Stir to coat.
- Add spinach, cook, stirring often until wilted, 1 min. Season with salt and pepper
- Divide veggies mixture over half of each pastry rectangle.
- Working with one pastry rectangle at a time, fold the side of the pastry without veggies over filling.
- Using your fingers, firmly pinch the border closed. (TIP: You can also use a fork and press around the edges of the pastry to seal shut.)
- Using a knife, make 2-3 small slits in the top of the pastry.
- Bake hand pies in the middle of the oven, until puff pastry is golden-brown and cooked through, 25-28 min.
- Peel , then cut onion into 1/4 inch pieces.
- Add onions, vinegar, 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer onions, including liquid, to a medium bowl.
- Set aside in the fridge to cool
- Add remaining dijon, 1 tbsp (2 tbsp) pickling liquid and 1 tbso (2 tbsp) oil to a large bowl. Season with salt and pepper, stir to combine,
- Drain pickled onions and discard liquid.
- Add carrots, onions and remaining spinach to bowl with dressing. Toss to coat.
- Divide salad and pockets between plates.
- Sprinkle salad topper mix over salad.