“Veggie Pot Pie and I Don’t Care”- Mini Spinach and Mushroom Pot Pies
Last night in my kitchen, it looked like an episode of Iron Chef. People were running around like crazy, hot pans in hand, pots boiling over. It was utter chaos. Why did it turn into kitchen stadium in my house? Well, I attribute this chaos to the fact that our fridge broke. In order to save some of the food we had, we went into Iron Chef mode.
Everyone in the kitchen had a job to create a dish out of whatever they could salvage from our fridge/freezer. Let me tell you, it was quite an interesting array of food. Fortunately, I found puff pastry and decided to run with an idea I saw on TV earlier in the day, mini pot pies.
What You Need (Feeds 4):
1/2 Pkg. Puff Pastry (thawed)
1 Pkg. Baby Bella Mushrooms (sliced)
1/2 Onion (diced)
10 oz Frozen Spinach (thawed)
Pinch of Herbs (to taste)
1 Tbsp. Mushroom Soup Mix (Osem brand)
Salt/Pepper
1/2 Cup Ricotta Cheese
1/4 Cup Pecarino Romano Cheese (grated)
1 Egg (for egg wash)
Heat oven to 400 degrees.
1. Roll out puff pastry dough just a bit so it is thinner. Use a large round cookie cutter to cut 4 circles. Then use a small/medium cutter to cut 4 smaller rounds. Then, take the 4 large rounds and place each into a greased cupcake tin. Set aside.
2. Pre-heat a large greased pan on medium heat. Add the onions and cook until tender. Then add in the mushrooms and soup mix. Saute until tender then add the spinach, cheeses and seasonings. Stir together until well mixed and turn off heat.
3. Spoon the spinach mixture into each of muffin tins. Place the extra dough rounds on top and pinch the doughs together around the edge. Cut a small slit on top. Then, using a brush, lightly coat the tops with the egg wash.
4. Place in oven for about 20-25 minutes or until browned.
2 years ago