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Spinach and Mushroom Puffs

Spinach and Mushroom Puffs

Nutrition Facts

Serving Size
Amount Per Serving
Calories 290
% Daily Value
Total Fat 19g
29%
Saturated Fat g
0%
Cholesterol 55mg
18%
Sodium 790mg
33%
Total Carbohydrate 21mg
7%
Dietary Fiber 3g
12%
Protein 10g
20%
Vitamin A %
Vitamin C %
Calcium 20%
Iron %
Total Time

35 min.

Serving & Size

1 Puff

Add To Pantry

Each of these tender, golden brown packages holds a savoury surprise – a luscious mixture of spinach, mushrooms and tangy feta.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Classic Cream of Mushroom Soup
1 can (1.36L)
1 can (48 oz)
milk 1.36 L 6 cups
frozen chopped spinach, thawed and drained 1.14 kg 2 1/2 lbs
olive oil 75 mL 1/3 cup
thinly sliced mushrooms (about 10 cups) 908 g 2 lbs
finely crumbled feta cheese 930 mL 3 3/4 cup
finely chopped green onions 300 mL 1 1/4 cup
finely chopped fresh parsley 75 mL 1/3 cup
minced garlic 30 mL 2 tbsp
salt and pepper 6 mL each 1 1/4 tsp each
large eggs 3 mL each 3 (15 oz chacune)
Pepperidge Farm® Puff Pastry, thawed but still cold
5 sheets
5 sheets

There’s no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

Instructions
1. Preheat oven to 400°F (200°C). Spray thirty muffin cups with cooking spray.

2. In a large saucepan, reconstitute Campbell’s® Classic Cream of Mushroom Soup with milk according to package directions, whisking until smooth. Set aside.
3. Working over colander, squeeze spinach until all moisture has been removed. Set aside.
4. Heat oil in an extra large skillet set over medium-high heat. Sauté mushrooms for 6 to 8 minutes, or until golden brown. Remove from heat and set aside.
5. Mix together spinach, feta, green onions, parsley, garlic, sautéed mushrooms and 2 1/2 cups (625 mL) reconstituted soup. Season with salt and pepper.
6. Place sheets of pastry on floured work surface; cut each sheet into 6 squares.

7. Place one square of pastry into each prepared muffin cup, pressing pastry against the side of the cup and letting excess hang over edge. Spoon 1/4 cup (60 mL) spinach mixture into each cup. Fold corners of pastry over the filling, pinching them together in the centre.
8. Beat eggs with 3 tbsp (45 mL) water. Brush pastry with egg wash.

9. Bake in preheated oven about 20 to 25 minutes, or until pastry is golden and puffed. Run a sharp knife between each puff and muffin cup.

10. Meanwhile, heat remaining reconstituted Campbell’s® Signature Cream of Mushroom Soup in a saucepan set over medium heat.

11. Pour 1/3 cup (75 mL) soup onto each plate. Top with 1 Spinach and Mushroom Puff per plate. Serve immediately.
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