Week 7 Term 4 Recipes

Sunshine Pastry Pull-Apart Spinach Dip

Coles Magazine November 2016
 
Serves 6
Preparation 20 minutes
Cooking 25 minutes

Ingredients

• 2 Sheets frozen ready rolled puff pastry, just thawed
• ½ quantity Basic No-Cook Spinach Dip (see recipe below)
• 1/3 cup (25g) finely grated parmesan
• ½ teaspoon smocked paprika
• 1 egg, lightly whisked
   

1. Preheat oven to 220oC. Line a baking tray with baking paper.
2. Cut a 22cm disc from each pastry sheet. Place 1 pastry disc on the lined tray. Place the dip in a medium bowl. Stir in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg. Top with the remaining pastry disc and press the edges to enclose the filling.
   
3. Use a glass to mark a 5cm circle in the centre of the pastry, pressing down gently (don’t cut through the pastry). Use a sharp knife to cut the pastry into 12 wedges from the inner circle to the edge, leaving the centre intact. Slide your hand under 1 pastry wegde, then carefully lift and turn it to the left to twist. Repeat with the remaining pastry wedges to create a sun shape.
4. Brush the pastry with a little of the remaining egg. Bake for 20-25 minutes or until golden. Serve warm or at room temperature.

 
Basic No-Cook Spinach Dip
Makes 2 cups
Preparation 10 minutes

Ingredients
250g packet frozen spinach
250g cream cheeses
2/3 cup (160g) sour cream
½ x 40g packet French onion soup mix
 

1. Place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid.
2. Place the spinach in a food processor with the cream cheeses, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.
   

 
 
Asparagus, Cheese and Tomato Tarts

AWW Weeknight Favourites

Serves 4
Preparation and Cooking 30 Minutes

Ingredients

• 2 sheets ready-rolled butter puff pastry
• 1/3 cup (125g) Basil, Cashew and Parmesan Dip
• 2 x 170g bunches asparagus, trimmed
• 200g gouda cheeses, sliced thinly
• 2 tablespoons pine nuts
• 200g grape tomatoes, halved
• 1 glove garlic, sliced thinly
• 2 teaspoons olive oil
   

1. Preheat the oven to hot (220oC/200oC fan-forced). Grease 2 oven trays.
2. Cut the pastry sheets in half. Place on oven trays about 4 cm apart. Spread 1 tablespoon of the dip evenly over each pastry sheet, leaving a 2cm border.
3. Arrange the asparagus over the dip mixture. Halve or quarter the asparagus lengthways if thick. Top with gouda and then sprinkle with pine nuts.
4. Bake uncovered, in a hot oven for about 15 minutes or until the pastry is puffed and browned.
5. Meanwhile, in a small bowl, combine the tomatoes, garlic and oil. Place on a small baking tray and roast in hot oven for about 5 minutes or until wilted.
6. Top the tarts with roasted tomatoes and black pepper. Serve with a green salald, if desired.

Not suitable to freeze or microwave.