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.
- 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
- 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.
- 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.
- Add the remaining ingredients and mix until combined.
- 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.
- Brush tops of triangles and sprinkle with sesame seeds. Bake at 180°C for 30 minutes or until golden.
Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 108mgSodium: 817mgCarbohydrates: 30gFiber: 4gSugar: 10gProtein: 16g
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