#BXLLOCKDOWN DAY 34

“HERO” WEEK/ Spinach / RECIPE 1

This mini pie recipe is a true testament to my love of making new recipes out of leftovers. And it is a great way to kick off my “hero” week. The hero being Spinach this week.

I have used left-over chicken breast for these pies, but you can use salmon fillets (flaked) as well.

I have also used store-bought puff pastry for this but Mary Berry has a great recipe you can check out if you want to have a go at making puff pastry.

WHAT YOU NEED:

• 1tbsp grapeseed oil or olive oil
• 2 Chicken breasts, skin removed, cooked and diced
• 500gr Baby leaf spinach, finely chopped
• 500gr Button mushrooms, finely sliced
• 1 small onion, sliced extra fine
• 8 sundried tomatoes, in oil, skin removed
• 100ml full fat cream
• 1/2 tsp chili flakes
• 1 tsp sweet paprika
• Salt & pepper to season
• 2 sheets of store-bought puff pastry, cut in circles to fit into the muffin molds
• 1 egg yolk, for the egg wash
• 12 muffin cases

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WHAT YOU DO:

1. Start by making the filling
2. Fry up the onion with the chili flakes in the pan until it is nicely fried
3. Then add the mushrooms, cook until they are soft
4. Add the chicken and season with salt & pepper and sweet paprika
5. Once the chicken is mixed fully with the rest, add the spinach and stir until it is wilted
6. Now add the cream and leave it to cook for about 15 minutes, mixing every few minutes
7. Once the filling is cooked, make sure it cools down before adding it to the pastry
8. Check to make sure the filling is not too wet, you will get a soggy bottom otherwise. You can place the filling in a sifter to let is cool,  and the excess water can drain as well.
9. While that is happening, preheat your oven to 200 degrees
10. With the help of the rim of a glass, cup or cookie cutter cut 24 circles out of the puff pastry (should be the same diameter as the muffin mold)
11. Lay the muffin cases in the mold tray and press in the puff pastry circles gently into the muffin cases
12. Add the spoonful of the filling to all 12 mini pies
13. Once all the pies are filled, cover it with the rest of the puff pastry circles
14. Once you have sealed all the sides, you can egg wash the mini pies and place them in the oven
15. Cook it for 25-30 minutes, until it is golden brown
16. Serve with a green or a salsa salad

Enjoy!