- 320g sheet ready-rolled
- shortcrust pastry
- 25g butter
- 3 leeks, trimmed and finely sliced
- 100g spinach
- 150g button mushrooms, sliced
- 1 garlic clove, crushed
- 100g full-fat cream cheese
- 2 thyme sprigs, leaves picked
- 1 medium egg, beaten
1. Preheat oven to 200°C. Put a large baking tray in oven to heat.
2. Unroll pastry on to a large sheet of baking paper. Roll out further to make a rough square. Chill while you prepare filling.
3. Melt half the butter in a large pot over a medium heat and fry leeks until softened (about 10 minutes). Add spinach and stir until almost wilted. Season to taste and empty on to a plate to cool.
4. Return pot to a high heat with remaining butter; fry mushrooms until golden. Add garlic and fry for 1 minute more. Set aside to cool.
5. Mix cream cheese with thyme and seasoning. Remove pastry from fridge and spread cream cheese into a rough 22cm circle in centre. Spoon over leeks and spinach; top with mushrooms.
6. Trim corners of pastry so border width around filling is roughly even. Fold pastry edges over in a loose, rustic style. Brush border with beaten egg. Carefully transfer (still on baking paper) to the preheated baking tray in oven. Cook for about 30 minutes until crisp and golden. Serve.
EACH SERVING: About 2 320kJ, 9g protein, 42g fat (20g saturated), 33g carbohydrate (4g total sugars), 6g fibre.