Taste the Difference Camembert Pie
Source of Recipe
Sainsbury's
List of Ingredients
olive oil 1 tablespoon
shallots 300g bag, peeled and finely diced
button mushrooms 350g, wiped and finely sliced
young leaf spinach 350g bag
fresh puff pastry 500g pack
Sainsbury's Taste the Difference Camembert de Normandie 250g
egg 1, beaten, to glaze
salt and freshly ground black pepper
Recipe
1. Preheat the oven to 200�C, 400�F, gas mark 6.
2. Heat the oil in a saucepan, stir in the shallots and mushrooms and cook gently for 12�15 minutes, stirring occasionally until softened, golden and all cooking liquid has evaporated. Season to taste and allow to cool. Cook the spinach following pack instructions, squeeze dry and put aside.
3. Roll out 2/3 of the pastry on a lightly floured surface and cut out a 32cm circle. Roll out the remaining pastry with the trimmings and cut out a 24cm circle. Unwrap the Camembert and place in the centre of the smaller circle. Brush the edges of the pastry with cold water.
4. Spoon the mushroom and shallot mixture over the Camembert, gently pressing to coat the cheese. Spread over the spinach in the same way. Place the larger pastry circle on top, carefully enclosing the filling and sealing the pastry firmly around the edges. Make a fluted edge (using the back of a cutlery knife and marking the pastry at regular intervals), then score the top. Make pastry decorations from the leftover trimmings.
5. Brush the pastry with the beaten egg and place on a baking tray in the preheated oven for 35 minutes, until the pastry is crisp and golden.
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