Denny Foods  
12 Barlinka Avenue

Montagu

6720

T: +27 23 614 2359
F: +27 23 614 3183 

November 29, 2019

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MUSHROOM CHRISTMAS WREATH

November 29, 2019

INGREDIENTS:

 

500 Denny portabellini mushrooms, sliced

Extra virgin olive oil

250g streaky bacon, sliced into 2cm pieces

200g baby spinach

2 cloves garlic, crushed

250ml Denny Creamy Cheese Pasta Sauce

½ tsp nutmeg

Salt & pepper to taste

2 sheets store bought puff pastry

1 egg, beaten

Fresh oregano leaves, for serving 

 

METHOD:

 

1. Join puff pastry sheets together to form one large piece and place on baking paper. Using a large dinner plate cut about a 30cm round circle from pastry square, reserving trimmings. You may need to patch some spots with the cut offs. Using a small bowl (about 10cm) press a light circle dent into the centre of the pastry. Now, using a sharp knife, cut the circle into 8 wedges, leaving circle intact. Place pastry on a tray in the fridge to firm up again. 

 

2. Fry portabellini mushrooms in olive oil until they release their water. Set aside. 

 

3. In the same pan, add the bacon and fry until crisp. Add the garlic and spinach and cook down. Season with salt, pepper and nutmeg. Add the Denny Creamy Cheese Pasta Sauce and bring to a simmer. Remove from the heat and allow to cool. 

 

4. Remove pastry from the fridge. Spoon the creamy spinach mixture into a ring around the pastry. Pick up the tip of one of the center triangles and carefully wrap it over the filling and outer edge of pastry to seal. Repeat until wreath is complete. Brush with egg wash and then bake for 20 minutes or until golden brown at 220˚C. 

 

5. Remove from the oven and allow to cool / set before slicing. Transfer onto a board, scatter with fresh oregano and serve slices while still warm. 

 

Serves 8 

 

Prep time: 30 minutes

Cook time: 30 minutes

 

 

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