Mushroom, Spinach & Ricotta Puff Pastry
Everyone (I assume) loves a good puff pastry treat once in a while and I love this one with mushroom, spinach and ricotta. I think I was inspired by a ravioli I had and wanted to incorporate pastry into it somehow. These are super quick and easy to make and you can have them as a side or a main. I’ve done them here as a main with salad.
Ingredients
Makes 4 pastries
1 sheet of ready made puff pastry
100g chestnut mushrooms, finely chopped
50g baby spinach
120g ricotta
Cherry tomatoes
Salad leaves (I’ve gone with more spinach but I think rocket would be great)
Method
Finely chop the mushrooms and fry on a medium high heat with some pepper.
Add in the spinach with a sprinkling of salt and stir until fully wilted.
Transfer to a bowl and add in the ricotta. Combine well and add any extra salt if you need it.
Unroll the pastry sheet and divide into eight equal rectangles. Divide the mixture into quarters and spoon a portion onto the centre of four pasty rectangles.
Add the plain pastry rectangles on top of each of the filled ones and press the edges down with a fork. I also made slits on the top which I think lets the moisture out or something but I think it just looks cute!
Slice some cherry tomatoes in half and put them on a baking tray. Pop both the pastries in the oven and after 10 mins, pop the tomatoes in too.
Served the hot pastries on a bed of salad and the artfully decorated (this is essential) cherry toms. I ran out of balsamic glaze which would have been perfect but dressed this with balsamic vinegar instead. Delicious!
