Tuesday, 31 May 2016
Prep and cooking time: 2 hours
2 rolls Today Puff Pastry ...
3 large Red Peppers (sliced)
250g Button Mushrooms (sliced)
Salt and Pepper
300g Cheese (grated)
250g thinly sliced Chicken Roll
1 Egg (whisked)
Cook the spinach, drain it and allow it to cool before squeezing out all the excess water. Set aside.
Gently fry the peppers in a little olive oil with a pinch of salt and pepper until soft.
Set aside to cool.
Fry the mushrooms in a little olive oil with a pinch of salt and pepper until just beginning to brown. Set aside to cool.
Once all of the ingredients have cooled, preheat the oven to 180°C and grease a 22cm spring-from tin.
Dust your work surface and rolling pin with flour and roll the first roll of puff pastry out to fit the spring form tin (you want the pastry to overlap the sides of the tin).
Before layering in the ingredients, ensure they are all drained of any excess liquid as this will make the pastry soggy.
Layer the ingredients in any order you like, finishing by folding the overlapping edges of the pastry over the top of the pie.
Brush a little egg wash over the edges of pastry