Richly filled spinach hamp pie

Name: richly filled spinach hamp pie
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: 8 slice cream butter puff pastry grab 10 slices, freeze; 600 g fresh leaf spinach; 160 g ham or other ham; 250 g chestnut mushrooms in a bowl; 2 shallot; 75 g unsalted butter or margarine; 50 g wheat flour; 300 ml semi skimmed milk; 100 g grated old cheese; 2 medium sized egg; 1 mespoint dried nutmeg; 1 toe garlic

Savory pie with spinach, shallots, egg, old cheese, garlic, ham, chestnut mushrooms and puff pastry.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Let the puff pastry thaw.
Boil the spinach in plenty of water with salt for 1 min. Drain, press out the moisture and cut finely.
Cut the ham into small cubes. Clean the chestnut mushrooms with kitchen paper and cut into slices.
Cut the shallots.
Heat the butter in a pan and fry the shallot for 3 minutes.
Add the flour and let it turn light brown while stirring.
Pour in the milk and bring to the boil with a stirring sauce to a thick bechamel sauce. Let cool slightly.
Stir the egg and half of the cheese through the sauce.
Add the spinach and season with the nutmeg, pepper and salt.
Slice the garlic.
Heat the rest of the butter and fry the garlic for 2 minutes.
Add the ham and mushrooms to the garlic and cook for 4 minutes. Season with salt and pepper.
Place half of the puff pastry in a square on a baking sheet covered with parchment paper. Let the edges touch each other pressure.
Spoon the spinach mixture on, but leave about 2 cm of dough around. Spoon the ham mushroom mixture on top and cover with the rest of the puff pastry.
Push the edges with a fork and pierce holes in the top.
Split the egg, beat the yolk and brush the pie with it. Sprinkle with the cheese. Bake in the middle of the oven for about 35 minutes.