for 2 people

Filling

1 tbsp	olive oil
60 g	dried porcini mushrooms, soaked, drained
200 g	white mushrooms, cut into slices
1	onion, cut into strips
1	courgette, cut into cubes
½ tsp	salt
a little	pepper
100 g	cream cheese (e.g. Philadelphia)

To shape the dough

320 g	puff pastry (e.g. Betty Bossi rolled butter puff pastry)
1	egg, beaten
400 g	frozen creamed spinach

To bake

400 g

frozen creamed spinach

How it's done

Filling

Heat the oil in a frying pan, add the mushrooms and onion, stir fry for approx. 3 mins. Add the courgette, continue to stir fry for approx. 2 mins., season. Remove the pan from the heat, allow to cool slightly. Add the cream cheese, mix well.

To shape the dough

Quarter the dough, spread the filling in the centre of each piece of dough, brush the edges with a little egg, fold loosely over the filling, press down firmly and place seam-side down on a baking tray lined with baking paper. Glaze with the remainder of the egg.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 220°C.

Heat the spinach in a pan, serve with the wild mushroom Wellington.

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