Ingredients
20g unsalted butter
1 tbs olive oil
1 garlic clove, finely chopped
250g Swiss brown mushrooms, sliced
200g baby spinach leaves
1 tbs fresh thyme leaves
4 frozen puff pastry sheets, thawed, plus pastry 'leaves' to decorate (optional)
2/3 cup onion marmalade (available from deli's and gourmet shops)
2 poached chicken breast fillets, shredded (or 2 cups shredded barbecue chicken)
300g Taleggio cheese (available in most deli's), thinly sliced
1 egg, beaten
Method
1. Preheat oven to 190°C. Melt butter and oil in a pan over medium heat. Cook garlic and mushrooms, stirring, for 3-4 minutes until mushrooms soften. Turn heat to medium-high and cook 2-3 minutes until liquid is almost evaporated. Add spinach and thyme. Season. Cook 1 minute to wilt. Press in a sieve to remove liquid. Cool.
2. Lay 1 pastry sheet on a work surface with one corner pointing towards you. Spread with 2 tbs onion, leaving a 4cm border. Top with a quarter of the chicken, then a quarter each of the mushroom mix and cheese. Brush edges with egg, then bring all 4 corners up to form a parcel and press edges together to seal. Place on a large lined baking tray. Repeat to make 4 tortas. Decorate with pastry leaves if desired, then brush with egg and bake for 20 minutes or until golden and puffed. Serve tortas with a green salad.
Enjoy!
No comments:
Post a Comment