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AMERICANBRUNETTE
Richly filled spinach hamp pie
Savory pie with spinach, shallots, egg, old cheese, garlic, ham, chestnut mushrooms and puff pastry.
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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
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C. Let the puff pastry thaw.
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Boil the spinach in plenty of water with salt for 1 min. Drain, press out the moisture and cut finely.
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Cut the ham into small cubes. Clean the chestnut mushrooms with kitchen paper and cut into slices.
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Cut the shallots.
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Heat the butter in a pan and fry the shallot for 3 minutes.
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Add the flour and let it turn light brown while stirring.
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Pour in the milk and bring to the boil with a stirring sauce to a thick bechamel sauce. Let cool slightly.
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Stir the egg and half of the cheese through the sauce.
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Add the spinach and season with the nutmeg, pepper and salt.
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Slice the garlic.
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Heat the rest of the butter and fry the garlic for 2 minutes.
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Add the ham and mushrooms to the garlic and cook for 4 minutes. Season with salt and pepper.
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Place half of the puff pastry in a square on a baking sheet covered with parchment paper. Let the edges touch each other pressure.
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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.
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Push the edges with a fork and pierce holes in the top.
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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.
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Nutrition
810Calories
Sodium0% DV1.070mg
Fat80% DV52g
Protein64% DV32g
Carbs17% DV51g
Fiber24% DV6g
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