Mushroom, Spinach And Cheese Pies

Chives add both flavour and colour to the pastry of these tasty little pies - they make a perfect meat-free treat.

The ingredient of Mushroom Spinach And Cheese Pies

• 40g butter
• 1 tablespoon extra virgin olive oil
• 500g cup mushrooms thickly sliced
• 1 brown onion coarsely chopped
• 120g baby spinach leaves
• 40g 1 2 cup coarsely grated gruyu00e8re or cheddar
• 40g 1 2 cup finely grated parmesan
• 150g fresh ricotta
• 2 eggs lightly whisked pastry
• 55g 1 3 cup pine nuts
• 300g 2 cups plain flour
• 1 bunch fresh chives finely chopped
• pinch celery seeds
• pinch salt
• 125g butter chopped
• 1 egg

The Instruction of mushroom spinach and cheese pies

• preheat oven to 200c 180c fan forced grease six 185ml 3 4 cup texas muffin pans for the pastry process pine nuts in a food processor until finely chopped add flour chives celery seeds and salt process until all the ingredients are combined
• add butter and process until mixture resembles fine breadcrumbs add egg and process until the dough just comes together turn onto a lightly floured surface knead dough gently until just smooth divide the dough into 2 even portions and cover in plastic wrap place in the fridge for 30 minutes to rest
• roll one portion of dough out on a lightly floured piece of baking paper to 3mm thick cut six 14cm diameter rounds from pastry reserve the scraps line prepared pans with pastry rounds and place in the fridge lightly knead reserved pastry into a round disc cover and store in the fridge until required
• meanwhile heat butter and oil in a deep sided frying pan over medium high heat until butter is foamy add the mushroom and onion and cook stirring occasionally for 8 minutes or until soft and liquid has evaporated add the spinach and stir until just wilted set aside to cool slightly
• combine the gruyu00e8re parmesan ricotta and half the egg in a bowl add to the mushroom mixture and stir until combined season well divide the mushroom mixture among the pastry lined pans and brush the edges with the egg
• roll out the remaining pastry between 2 sheets of baking paper until 3mm thick use a 7cm diameter round cutter to cut 6 rounds from the pastry place 1 pastry round over each pie brush tops of the pastry with remaining egg crimp the edges to seal cut two small slits in the top of each pie for steam to escape bake for 25 minutes or until pastry is golden set aside for 5u00a0minutes to cool slightly remove pies from pans and place onto a wire rack to cool slightly serve warm

Nutritions of Mushroom Spinach And Cheese Pies

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