spinach and artichokes in puff pastry
Ingredients (15 portions)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | Spinach, chopped, frozen |
| 200.00 | g | Artichoke heart in can |
| 90.00 | ml | HELLMANN'S Real Mayonnaise 4 x 2.5kg |
| 125.00 | ml | Cheese, Parmesan |
| 3.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 2.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 250.00 | g | puff pastry |
Preparation
1 Stir together the spinach, artichoke hearts, Hellmann’s mayonnaise, parmesan cheese, Robertson’s garlic and herb and pepper.
2 Make square vol au vents with the puff pastry, and put onto a greased baking tray. Fill with the artichoke filling
3 Bake at 180 for 15 minutes or until pastry is golden brown.
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