Silverbeet and mushroom pastries

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Spinach and Mushroom Pastries

Spinach pastries are an old favourite – here’s an alternative to the traditional favourite that utilises silverbeet, one of the easiest vegetables to grow in the garden, and includes mushrooms and sunflower seeds – a poor man’s substitute to pine nuts, although I love the taste of sunflower seeds too. The seeds add some texture and crunch to the otherwise soft filling.

I added parmesan cheese for taste in this dish, crumbled feta would be a tasty alternative.

These made 12 – enough for dinner and lunches, with a little filling left over. I made vol-au-vent type pies (very retro) with the leftover filling using slices of bread squashed into muffin holes, filled with the silverbeet mixture and baked until set and golden.

Silverbeet vol-au-vents
Yield: 12

Silverbeet and Mushroom Pastries

silverbeet and musroom pastries

This twist on an old favourite uses silverbeet and mushrooms. There's some added crunch from sunflower seeds too.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 bunch of silverbeet
  • 250g of mushrooms, roughly chopped
  • 1 small onion, finely diced
  • 1/2 cup cottage cheese
  • 1/4 cup sunflower seeds
  • 1 egg
  • pinch nutmeg
  • 1/4 cup freshly grated parmesan
  • 3 sheets of puff pastry, defrosted
  • milk or beaten egg and sesame seeds to glaze

Instructions

  1. Wash silverbeet and drain. Cook, covered, in a large frypan for a couple of minutes until wilted. The water clinging to the leaves will be enough liquid to wilt the silverbeet. Cool, squeeze out excess liquid, chop roughly and place in a bowl.
  2. Add a little oil or butter to the same pan and sauté onion over medium heat until soft. Add the mushrooms and cook until tender. Add onion and mushrooms to the silverbeet.
  3. Add the remaining ingredients and mix until combined.
  4. Cut each sheet of puff pastry into 4 squares. Place a tablespoon of mixture in the middle of each square. Brush a little milk or beaten egg around the edges and press to form a triangle. Place on a greased baking tray.
  5. Brush tops of triangles and sprinkle with sesame seeds. Bake at 180°C for 30 minutes or until golden.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 108mgSodium: 817mgCarbohydrates: 30gFiber: 4gSugar: 10gProtein: 16g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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