Poupon pastries

    35 min

    Irresistible crisp pastries with Grey Poupon® Dijon mustard underneath a spinach layer, topped with Brie, then finished with sun-dried tomatoes.

    4 people made this

    Serves: 4 

    • 1 (400g) pack puff pastry
    • 1 egg, beaten
    • 1 tablespoon Grey Poupon® Dijon mustard
    • 1 handful baby spinach leaves
    • 225g (8oz) Brie cheese, rind cut off, thinly sliced
    • 6 strips sundried tomatoes

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Roll out pastry to a square, 2mm thick. Cut into 4 equal squares. With the point of a sharp knife, score a line 1cm in around the edges of the squares - being careful not to cut all the way through. Brush around these ‘borders’ with beaten egg.
    3. Thinly spread Grey Poupon Dijon mustard over the inside base of the pastries - not the borders. Place baby spinach leaves on top. Arrange Brie slices on top to cover. Finish with slices of sundried tomatoes, and tuck an extra spinach leaf in between the Brie slices.
    4. Bake in a preheated oven until pastry is risen and crisp and cheese has melted, around 15 minutes. Delicious served hot - but great as a picnic treat served cold as well.

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