Serves 4


Olive Oil

2 Garlic cloves

1 bunch of Thyme

500g Button mushrooms

Nob of butter

300g Spinach

150g Cream Cheese

100g Strong Cheddar

Pre rolled puff pastry


You have a couple of options with the pastry, but let’s start with the mix

In a frying pan sweat of the diced onion and garlic in olive oil for 2-3 minutes to just soften, then add in the quartered mushrooms and carry on frying. While the mushrooms are cooking strip the leaves off the thyme and add to the pan.

Meanwhile, give the spinach a wash and blanch in boiling water for 10-20 seconds then refresh in ice cold water and squeeze out as much water as possible.

Add the blanched spinach to the pan and give a good mix, season with salt and pepper.

Option 1 – Tray bake

Role out the puff pastry, score a border around the pastry and lay on a baking tray. Spread a good amount of cream cheese over the pastry, distribute the mushroom filling, grate over some cheese and bake in the oven 180c for 15-20 minutes or until golden brown.

Option 2 – Pastry Pockets (circle)

Cut a circle and fill half of it with cream cheese, mushroom mix and cheese, fold over and seal with a fork then brush with egg wash and bake in the oven. 

Option 3 – Pastry pockets (rectangles)

Cut two rectangles of pastry the same size, fill one side with cream cheese, cheese and mushroom mix then lay the second piece of pastry on top and seal with a fork then brush with egg wash and bake in the oven.

There are no reviews yet. Be the first one to write one.

Review this Recipe