Spinach and Gruyère Puff Pastry Turnovers
2 sheets ready made puff pastry, each sheet cut into 4 squares
1 egg, beaten
1 shallot, finely chopped
250g Gruyère cheese, grated
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.