Name: something something mushroom pockets with Cranberry-Spinach Salad
Total time: 40 min
Yield: 2
Cuisine: Canadienne
Ingredients: 340 g Pâte à pizza; 113 g Champignons; 227 g Jeunes épinards; 1 pièce(s) Oignon rouge; 56 g Carotte, en juliennes; 2 pièce(s) Fromage à la crème; 28 g Garniture de salade; 2 cs Vinaigre de vin rouge; 10 g Mélange d'épices pour sauce crémeuse; 1 cs Moutarde de Dijon; 4 g Sel d'ail; 1 cs Huile*; 1 cs Beurre non salé*

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Recettes

something something mushroom pockets

with Cranberry-Spinach Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Végétarien

Allergènes:

Blé

•Lait

•Soya

•Sulfites

•Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

quantité par portion

340 g

Pâte à pizza

(Contient: Blé Peut contenir: Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)

113 g

Champignons

227 g

Jeunes épinards

1 pièce(s)

Oignon rouge

56 g

Carotte, en juliennes

2 pièce(s)

Fromage à la crème

(Contient: Lait)

28 g

Garniture de salade

(Contient: Soya Peut contenir: Moutarde, Sésame, Sulfites, Oeuf, Lait, Gluten, Arachides, Blé, Noix)

2 cs

Vinaigre de vin rouge

(Contient: Sulfites)

10 g

Mélange d'épices pour sauce crémeuse

(Contient: Blé Peut contenir: Moutarde, Sésame, Sulfites, Lait, Soya, Arachides, Noix)

1 cs

Moutarde de Dijon

(Contient: Moutarde Peut contenir: Sésame, Sulfites, Oeuf, Lait, Soya, Gluten, Blé, Poisson, Crustacés)

4 g

Sel d'ail

(Peut contenir: Moutarde, Sésame, Sulfites, Lait, Soya, Arachides, Blé, Noix, Triticale)

Pas inclus dans votre livraison

1 cs

Huile*

1 cs

Beurre non salé*

(Contient: Lait)

Informations nutritionnelles

Énergie (kcal)810 kcal

Graisses33 g

dont saturés13 g

Glucides107 g

dont sucres18 g

Fibres9 g

Protéines27 g

Cholestérol45 mg

Sel2130 mg

Gras Trans0.5 g

Potassium1300 mg

Calcium300 mg

Fer9 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande poêle antiadhésive

•Bol à mélanger, moyen

•Cuillères à mesurer

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