Cooking Instructions
- 1
Prepare and chop mushrooms. Sauté chopped onions in 2 tablespoons olive oil for 5 minutes. Add vegetable broth and reduce liquid, sauté onions for further 3 minutes. Add mushrooms and soy sauce and continue to sauté until most of liquid has evaporated for 10 - 12 minutes. While this is cooking, boil slices of peeled potatoes for a few minutes to soften. Add washed spinach leaves to mushroom mixture to wilt for a few minutes. Add thyme. Season to personal taste.
- 2
Roll out sheet of puff pastry on lightly floured surface. Place layers of potatoes and mushroom mixture along center of pastry sheet. Fold pastry over filling and seal edges. Score with knife diagonally and brush with egg wash or milk/oil mix. Cook at 190° for 30 to 40 minutes until golden brown. Serve with gravy.
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