Spinach and mushroom pockets

Ingredients for 4 servings:

• 25 g butter
• 1 onion(s), red, halved and cut into rings
• 2 garlic cloves, finely chopped
• 250 g mushrooms, quartered
• 180 g leaf spinach
• 1 pinch of nutmeg
• 5 tbsp cream
• some salt and pepper
• 2 sheets of puff pastry, depending on the filling a little more or less
• 1 egg(s), beaten

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and fast

Melt butter in a pan, add onion and garlic, and sauté until the onion is soft. Add mushrooms, spinach, and nutmeg and sauté over medium heat for about 4 minutes. Pour in the cream and stir well. Season everything and remove from the heat. Roll out the puff pastry sheets, cut them in half, and add some of the filling. Fold each half over and press firmly. Repeat with the other half. Brush the pastry parcels with egg and place them on a baking sheet lined with baking paper. Bake at 200°C for 20 minutes until golden brown.