Ingredients
Serves 6
Preparation Steps
Step 1
Saute the mushrooms
Heat 1 tbsp olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute. Add the sliced mushrooms to the pan and cook for 7-8 minutes until the mushrooms are browned and their water has evaporated. Add salt, pepper, and mixed herbs, stirring to combine. If using fresh spinach, add it directly to the pan and cook until wilted. If using frozen spinach, ensure it is fully defrosted and squeezed of excess moisture before adding. Cook for an additional 2-3 minutes until well combined.
Step 2
Serve and enjoy!
In a bowl, combine the grated Britannia The Laughing Cow Cheese Block and cream. Stir this mixture into the mushroom and spinach filling, letting it melt and thicken. Remove from heat and set aside to cool slightly. Preheat your oven to 190°C (170°C fan-assisted). Roll out one sheet of puff pastry and line a greased pie dish with it, ensuring the pastry comes up the sides of the dish.Pour the cooled cheese and spinach mushroom filling into the pastry-lined pie dish. Roll out the second puff pastry sheet and cover the pie, sealing the edges by crimping with a fork. Cut a few slits in the top to allow steam to escape.
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