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!
The quantities provided above are averages only.
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 Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.