140grcheeseuse one with a bit of sharp taste. Stilton would be nice but I could easily see any blue cheese go well here too
1eggbeaten for the eggwash
1 Heat the oven to 200 C. Clean the mushrooms and slice. Heat the oil in the frying pan and sizzle the mushrooms for about 3-4 minutes untill golden and cooked through. Lift them out of the pan and let drain on kitchen towel.
2. Place the pan back and add the rest of the oil. Fry the garlic briefly before adding the spinach in the pan and stir for about 2-3 minutes untill it's completely wilted. Season with salt and pepper and leave to drain thorougly! I actually squeezed most of the water out with my hands once the spinach got a bit cooled down.
3. On a lightly floured surface sprinkle the thyme leaves and the roll out your puff pastry block to about a dollar coin thickness. Using two round shapes cut out 2 circles and then 2 circles that are about 10 cm wider then the first.
4. Place the smaller circles on a baking tray and carefully arrange your spinach, mushrooms, cheese and chicken on top making sure you leave space around the edges to place the larger circle over. Brush the border around your filling and then gently stretch the larger circle over the top of your filling making sure not to trap any air.
Press the edges with a fork. Trim the edges with a knife if you want to, then brush them both generously with eggwash. Bake for 40 minutes untill golden, then leave to cool for a few minutes before serving.
Ofcourse the size of your pastries determines for how many people this recipe is. I made two but you can make four smaller ones or 1 large one. That's up to you!