Spinach and Brie Parcels
Crisp, golden puff pastry parcels stuffed with creamy brie and tender spinach
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 260 grams spinach
- 160 grams brie chopped into 1cm squares
- 375 grams ready rolled puff pastry
- 1 egg
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel and finely chop the onion and put in a frying pan over a medium heat with the olive oil. Allow to soften for 2 minutes.
- Add the spinach - let it wilt then take off the heat. Leave to sit for 30 minutes, then drain away any excess moisture.
- Cut the puff pastry into 4 equal sized rectangles.
- Beat the egg in a small bowl.
- Spoon 1/4 of the spinach mix onto one half of each of the pastry rectangles. Top with 1/4 of the brie, then brush around the outside of the pastry rectangle with the egg. Fold over, pinch down the edges with the back of a fork and transfer carefully to a baking tray.
- Bake in the oven for about 20 minutes, until the pastry is risen and golden brown. Tuck in!
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