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CHEESY MUSHROOM &
Put in a sieve and squeeze out as much
liquid as possible. Finely chop the
spinach and mushrooms, then mix in
a large bowl: season.
2 Carefully unroll the pastry sheet. On
a floured surface, roll out to about
40 x 30cm. Spread the mushroom and
spinach mix over the pastry, leaving
a icm border, then scatter with the
cheese. Roll up as tightly as you can
from a shorter end and chill for 10 mins
(if you have the time). Preheat the oven
to gas 6, 200°C, fan 180 C.
3 With a sharp knife, cut the chilled
pastry roll into 24 slim discs. Place on
a large baking tray lined with nonstick
baking paper, brush with a little egg and
cook for 20-25 mins or until golden ano
crisp. Serve with salsa or ketchup for
dipping, if you like.
Makes 24 D S
Takes 35 mins plus 10 mins chilling
Cost per serve 11p
175g frozen mushroom mix
6 blocks (about 170g) frozen leaf spinach
320g frozen puff pastry sheet, defrosted
flour, for dusting
50g mature Cheddar, grated
1 egg, beaten
omato salsa or ketchup, to serve
1 Cook the mushrooms to pack
instructions; drain well. Microwave the
spinach, covered, for 2 mins on high.
Stir, then cook for a further 1½ mins.
Each pinwheel contains
cool, then place in a
Cook from frozen in a
hot oven for 5 mins
Energy Fat Saturates Sugars Salt
of the reference intake See page 8.
Carbohydrate 6g Protein 2g Fibre
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