Tuesday, 6 April 2010

Spinach and Gruyère Puff Pastry Turnovers

2 sheets ready made puff pastry, each sheet cut into 4 squares
1 egg, beaten
1tbsp butter
1 shallot, finely chopped
250g Gruyère cheese, grated
150g spinach
A good grating of nutmeg
Salt and pepper
3 tbsp double cream
1 tsp English mustard

Heat the butter in a large pan and soften the chopped shallot add the spinach and cook  until wilted, drain into a sieve and set aside to drain off any excess liquid.

Put the spinach and shallot in a bowl and season with salt, pepper and nutmeg, add the cream and mustard and mix well.

Add the cheese and mix to combine.

Pre-heat the oven to 220C /  425F / gas 7

Brush the edges of the puff pastry squares with beaten egg and divide the filling between them, fold the pastry over to form a triangle and press all the edges together.  Cut a couple of slits on top of each turnover and brush the tops with the remainder of the beaten egg.

Place the pastries on a baking tray in the centre of the oven and bake for 15-20 minutes until risen and golden.

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