Mouthwatering Vegetarian Festive Supper
Why not try something different this Christmas?
Try Chef Julie O’Meara’s supper of Cashel Blue and Spinach En Croute!
A succulent blend of ingredients wrapped in puff pastry. Quick, easy and perfect as a fuss free alternative on Christmas Day. You could also try this on either Christmas Eve or New Years Eve! Don’t forget to kick back and relax with a glass of wine as your simple yet delicious dinner cooks away in the oven.
Cashel Blue & Spinach En Croute.
Ingredients:
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 200g cashel blue cheese, broken into pieces
- 2 handfulls of washed baby spinach
- 1 small leek, washed and finely sliced
- 2 eggs, beaten
- 3 slices of white bread, crumbed
- 100g cashew nuts
- 1 small pack of button mushrooms, washed and sliced
- Pinch of nutmeg
- Pinch of cracked black pepper
- 1 sheet of puff pastry
- Egg wash; 1 egg, beaten, and a dash of milk
Method:
Preheat oven to 200 degrees centigrade.
In a saucepan, cook the onion, leek and mushrooms until soft. Add the spinach and stir.
Remove from the heat and leave to cool.
Add the remainder of ingredients. Mix well.
Lay out the sheet of puff pastry and brush with egg wash.
Place the mix in the middle of the pastry in a line.
Gently fold the two sides of the pastry in to enclose the filling.
Trim the sides and close using a fork.
Get the kids involved here and make decorations for the top of the parcel using the pastry trimmings!
Bake at 200 degrees centigrade for 30minutes or until golden brown.