This delicious puff pastry plait with mushroom and spinach filling makes an impressive vegetarian main course and is very easy to make.
Sometimes, my daughter Kipper helps to decide what we’ll have for dinner. I knew we had some mushrooms, and we had puff pastry, so I asked her what else might go with them.
“Garlic!” She looked very pleased with this suggestion.
Yes, I think garlic would be very nice. What else?
“Olive oil!”
She’s good this kid. Anything else?
“Curtains!”
<Pause> I’m not sure you can put curtains in…
“Curtains! Ha ha ha ha ha! CURTAINS!”
She was laughing so hard I couldn’t get any sense out of her after that. I had to come up with the rest of the recipe on my own. Sigh.
Puff pastry plait – quick and easy
This spinach and mushroom puff pastry plait was quick and easy to make, and looked a million dollars. It took less than half an hour from starting, to getting the puff pastry plait into the oven. I then had time to do the washing up, set the table AND have a sit down for a few minutes before dinner was served.
Even quicker option!
If you want to be even quicker, you can skip the plaiting. Simply put the filling down one side of the pastry, brush the edges with water or egg, then fold the other half over to cover and press the edges to seal. It won’t look so fantastic but it will still taste great.
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📖 Recipe
Spinach and mushroom puff pastry plait
Ingredients
- 1 medium onion
- 2 cloves garlic
- 3 tablespoon olive oil
- 400 g mushrooms – I used a mixture of white and chestnut mushrooms
- 3 sprigs fresh thyme, leaves only
- 260 g bag ready washed baby spinach
- salt and ground black pepper, to taste
- 320 g pack ready rolled puff pastry
- 1 beaten egg to seal and glaze the pastry (optional)
- sesame/poppy seeds (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- 3 tbsp olive oil, 1 medium onion, 2 cloves garlicPeel and slice the onion, and peel the garlic. Heat the olive oil in a large sauté pan over a low-medium heat. Add the onions and crush the garlic into the pan. Stir, and cook gently for a few minutes to just soften.
- 400 g (14 oz) mushrooms – I used a mixture of white and chestnut mushrooms, 3 sprigs fresh thyme, leaves onlySlice the mushrooms and add to the pan. Turn up the heat slightly and cook, stirring occasionally, until the mushrooms are cooked and most of the liquid has been driven off. Stir in the thyme leaves.
- 260 g (9 oz) bag ready washed baby spinach, salt and ground black pepper, to tasteAdd the spinach by handfuls, allow to wilt, and mix into the mushrooms. Once all the spinach is added, cook, stirring, until the mixture has dried out. Season with salt and freshly ground black pepper to taste.
- 320 g (11⅓ oz) pack ready rolled puff pastry, 1 beaten egg to seal and glaze the pastry (optional), sesame/poppy seeds (optional)Unroll the pastry onto a baking sheet. Spread the mushroom and spinach mixture down the centre of the pastry. Cut the sides diagonally into strips and fold over the centre to make a plait, using beaten egg or water to seal the pastry together. Brush with egg to glaze and sprinkle with sesame or poppy seeds, if using.
- Bake at 200°C (400°F) for around 25 minutes until risen, golden brown and crisp. Slice and serve.
Nutrition
More fabulous recipes using puff pastry
I love puff pastry! Other recipes using puff pastry include this lovely caramelised onion and feta puff pastry tart, these delicious summer vegetable and cheese pastry puffs, this tasty cod and sweetcorn puff pastry pie, and these wonderfully sweet Eccles cake hamantaschen.
Debs Prom Dresses
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