Just like any other student, during my exam period I began to crave every single snack under the sun. Chips, chocolate, sour patch kids, oreos, fries… You name it, I was craving it. And in an effort to curb these cravings of mine, I decided to attempt an old favourite. I wanted something that I could munch on whilst working away, that would satisfy my deepest savoury cravings. My love of puff pastry and mushrooms sounded like the perfect combination to experiment with. And ta-da! These mushroom and spinach triangles were born.
Did I mention that these are perfect to glad wrap and freeze individually? Hello perfect midnight snack!
- 1 large onion, chopped
- Italian and/ or mushroom spice
- 350g button mushrooms, chopped
- 1/4 cup textured vegetable protein (known as TVP)
- 3 large handfuls of baby spinach
- A good splash of tomato sauce
- Salt and pepper
- Approx 1 cup breadcrumbs (make your own by processing a few slices of old bread or a bread roll, easy!)
- Frozen puff pastry
- Preheat your oven to 200 degrees
- Heat a large saucepan and melt a generous tablespoon of nutellex in it. Then add a generous tablespoon minced garlic.
- Once the butter is melted, add the onion and sauté until golden brown. Add the mushrooms.
- To prepare the TVP, place in a bowl with 1/4 cup hot vegetable stock (or water) and let it absorb. Stir, then add to the saucepan.
- Add the baby spinach, tomato sauce, herbs, salt and pepper.
- While this mixture is cooking/reducing, prepare the puff pastry by taking it out of the freezer and letting it defrost. You’ll need 2 – 3 sheets.
- Stir through the bread crumbs into the mushroom mixture, take off the heat and allow to cool for 5 – 1o minutes.
- Cut the puff pastry into four even squares. Place a large spoonful of mixture onto each square, then fold into a triangle, pressing down the corners with a fork. (See image above). Sprinkle with sesame seeds if desired.
- Poke a few holes in the top of the pastry, so they don’t explode. (This is not a joke)
- Place on a baking tray and cook for 15 – 20 minutes.
- Once golden brown, flip the pastries and cook on the other side for approximately 10 minutes or until golden brown.
- Take out of the oven and (if you can resist) allow to cool.
Serve and enjoy! (Try not to eat them all in one sitting)