Stilton With Mushroom And Spinach Puffs

Name: Stilton With Mushroom And Spinach Puffs
Ingredients: 4 brown mushrooms Medium-size White/; 10 cups spinach leaves; 1 tablespoon thyme leaves ~ hand picked; 1 clove garlic ~ chopped finely; 1 shallot ~ chopped finlely; 4 tablespoons olive oil; 1 pinch egg ~ plus a good of salt, beaten for brushing and taste:-; 3/4 cup stilton cheese or any Bleu Cheese you fancy; 3/8 inch puff pastry x 32 Roll Ready Made Butter, or x 500 g block; flour for dusting; salt; pepper

12 ingredients

7 steps

Ingredients

4 brown mushrooms Medium-size White/
10 cups spinach leaves
1 tablespoon thyme leaves ~ hand picked
1 clove garlic ~ chopped finely
1 shallot ~ chopped finlely
4 tablespoons olive oil
1 pinch egg ~ plus a good of salt, beaten for brushing and taste:-
3/4 cup stilton cheese or any Bleu Cheese you fancy
3/8 inch puff pastry x 32 Roll Ready Made Butter, or x 500 g block
flour for dusting
salt
pepper

Directions

1

Remove stalks from mushrooms. In a pan enough to cook the mushrooms all at once, heat half of the olive oil and sizzle the mushrooms for 3-4 minutes on each sides until golden and cooked through (depends on the size of the mushrooms, you may need longer time to cook them). Lift the mushrooms out onto kitchen paper for a moment. Set aside.
2

In the same frying pan, heat the rest of the oil. Fry garlic for few seconds and add in the chopped shallot. Fry until the shallots turn transparent, then add in the spinach. Cook for 2-3 minutes over high heat until completely wilted. Season with salt and pepper. Remove the cooked spinach into a sieve to drain the liquid thoroughly.
3

On a cleaned, lightly floured working surface, scatter the picked thyme leaves and roll out the puff pastry on top of the herb. Light press the pastry surface evenly to make sure the thyme leaves stick to it nicely. Using a cutter, cut out 4 size pastry rounds 2 cm wider than the mushrooms for the base and 4 pieces of 4 cm wider rounds for the tops (that is 4 cm wider than the measured base).
4

After several attempts to maximise the yield of the ready-made rolled puff pastry, it gave me about 4 pcs x 8 cm base and 4 pcs x 10 cm top. I was lucky to find smaller mushrooms than the base size.
5

To Esemble:
6

Divide the cooked spinach into 4 portions and stilton cheese into 8 portions. Place the smaller circles on a lined baking sheet. Top with 1/4 of the spinach and making sure that the amount isn't wider than the size of the mushroom. Top with 1/8 of the stilton cheese and then a mushroom, top side up and another 1/8 portion of stilton cheese. Brush the edges with beaten egg. Top it with one larger puff pastry round and gently stretch the pastry over the mushroom ~ trying not to trap any air, then press the edges together with a fork. Trim the edges if needed and brush the top generously with beaten egg. Complete the rest of the cut out puff pastries with mushrooms, spinach and cheese.
7

Bake for 25-35 minutes or until golden brown. Leave them to cool for few minutes before serving. (Depends on the types of oven, you may need to adjust the temperature or the pastries may burn. Please read the manufacturer's manual).