Whoa that is one name and a half! These snacks are hearty and healthy and they taste amazing! A bit on the rich side but not too heavy, just the right bit to fill you up and satisfy a craving for something crispy and hot! I made the size a tad bit too big, you can choose to shape them any way you want. But this, of course, was a bit rustic and easy. heehee!
I also used salt and pepper to taste. I love garlic so I used fresh garlic in with the mushroom as well. I think mushroom, spinach and ricotta is the best combination with flaky puff pastry! You don’t need meat at all! You can substitute cottage cheese with ricotta if you can’t find it. No worries! This is crazy easy to make and you can whip this
- 60 g baby Spinach (this is a big handful)
- 100 g mushrooms (I used fresh, not tinned)
- 4-5 cloves garlic, crushed
- 1 tbsp butter
- 1 cup ricotta cheese
- 1 small onion finely diced
- salt and pepper to taste
- 2 1/2 sheets of ready made puff pastry
- 1 beaten egg
Blanch the baby spinach in rapidly boiling water and take it out. Allow to cool, set aside.
Saute the diced onion and crushed garlic in butter in a small pan, add the mushrooms and cook for about 2 minutes. Add salt and pepper to taste. Allow this to cool as well.
Add the spinach and mushroom onion mixture to a chopper and roughly chop it all up. I used a handy dandy hand chopper that I can’t live without. You can go ahead use a food processor and what not. Mix in the ricotta to make a chunky paste. This is the filling for our parcels!
I divided one pastry sheet into four and shaped it into parcels. I also roughly used one heaping tablespoon of filling per parcel. These expand while baking and you can see how they turned out vs. how I shaped them.
Pre-heat the oven to 200 C and prep a baking tray with baking paper. Position your parcels at least 2 cm away from each other so they don’t crash and burn. Brush the tops generously with the beaten egg and in they go! Lower the heat to 190 and bake for around 15 minutes. Allow to cool slightly before serving.