Yield: 1 servings
|1 \N||Bag spinach; steamed and wrung|
|\N \N||; out|
|1 can||Chestnut puree|
|1 \N||Log soft goats' cheese|
|300 grams||Chestnut mushrooms; sliced, sauted and|
|\N \N||; drained|
|1 \N||Ready tolled sheet of puff pastry|
|1 \N||Egg lightly beaten|
|1 teaspoon||Black and white sesame seeds|
Arrange the spinach on one vertical half of the pastry, leaving an inch border. Top with the chestnut puree, the mushrooms and the cheese. Use the egg to glaze the edges of the pastry and bring the other half over the first.
Seal, glaze and decorate with the seeds. Bake at 190C for about an hour or until golden brown. Serve piping hot.
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Carlton Food Network
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