Spinach Pastry with Bonifaz Wild Mushroom
für 4 Personen
- 1 small onion
- 1 tablespoon oil
- 400g leaf spinach (frozen)
- 2 slices toast
- 80 ml milk
- 1 egg
- 2 teaspoon spicy mustard
- a pinch of freshly ground nutmeg
- ½ teaspoon lemon rind, ½ teaspoon orange rind
- black mill pepper
- 1 pinch mild, ground chilli
- 150g mincemeat (pork)
- 150g mincemeat (veal)
- 1 tablespoon freshly chopped parsley
- ½ teaspoon finely chopped ginger, ½ teaspoon finely chopped garlic
- 1 teaspoon dried oregano
- 250g puff pastry
- Flour for rolling out dough
- 220g Bonifaz Wild Mushroom sliced approx. 1 cm thick
- 1 egg yolk
- 1 tablespoon cream
Finely chop the onions and fry in oil until transparent. Squeeze out any remaining water from the spinach, finely chop and roughly separate.
Slice the toast into small cubes and mix with the milk. Whisk the egg, mustard, nutmeg, lemon and orange rind, pepper chilli and add a generous pinch of salt. Mix both types of mincemeat with the onion, spinach, brewis, eggs, parsely, ginger, garlic and oregano. Ensure the mixture is well seasoned.
Roll out half of the dough on a floured surface into a rectangle of 18 x 26 cm. Cut down the middle to create two pieces of dough, one 18 x 15 cm and one 18 x 11 cm. Place a quarter of the filling on the smaller piece of dough and form a rectangle, leaving 2 cm around the sides. Place the Bonifaz slices on top as close together as possible, and add a further quarter of the filling. Stir the egg yolk with the cream, use it to brush the edges of the dough and lay the second piece of dough on top. Press the edges together firmly. Place on a baking tray lined with baking paper. Continue to prepare the second pastry in the same way.
Brush over the surface of the pastries with the remining egg yolk and cream mixture, prick with a fork and bake in a pre-heated oven at 220 °C for approx. 30 minutes.
Tip: You can replace minced veal with minced beef. Tastes delicious with mixed leaf salad and a curry dip. To make it, heat a spoonful of curry in some stock, add créme fraiche or sour cream and season with lime rind, lime juice and a pinch of mild chilli.
Goes excellently with a fresh Riesling with a pleasant interplay of fruit and more sour notes, for example from the Mosel region, or something with a bit more body from the Rheingau region.