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shortcrust pastry butter garlic puree cream cheese eggs cream salt baby spinach leaves Parmesan cheese
Viewed: 33 - Published at: 2 years agoIngredients
- 1 1/2 sheets frozen shortcrust pastry, thawed
- 30g butter
- 1 leek, finely chopped
- 1 teaspoon garlic puree
- 185g block PHILADELPHIA Cream Cheese, softened
- 4 eggs, lightly beaten
- 1/2 cup cream
- salt and pepper, to taste
- 80g baby spinach leaves, shredded
- 440g can red salmon, drained
- 1/2 cup KRAFT* Grated Parmesan Cheese
Method
- Lay the sheets of pastry into a 26 x 16 cm slab tin.
- Press well where the pastry joins and overlaps; trim the edges and prick all over with a fork.
- Bake in a hot oven 200C for 6-8 minutes until slightly golden.
- Melt the butter and saute the leek and garlic until soft.
- Remove from heat and allow to cool.
- Combine the Philly*, eggs and cream, season to taste.
- Stir through the spinach leaves, salmon and cooled leeks.
- Pour the filling into the pastry base and sprinkle with the cheese.
- Bake in a moderate oven 180C for 20-30 minutes or until the filling is set and golden.
- Serve warm or cold with a green salad.
