Irresistible crisp pastries with Grey Poupon Dijon Mustard underneath a spinach layer, topped with Brie, then finished with sun-dried tomatoes.
400g pack puff pastry
1 egg, beaten
1 tbsp Grey Poupon Dijon Mustard
Handful of baby spinach leaves
225g/8oz Brie, rind cut off and cheese cut in thin slices
6 strips sun-dried tomatoes
Roll out pastry to a square, 2mm thick. Cut into 4 equal squares. With the point of a sharp knife, score a line 1 cm in around the edges of the squares – being careful not to cut all the way through. Brush around these ‘borders’ with beaten egg.
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.
Bake in a pre-heated oven Gas 6 200C 400F for around 15 minutes, or until pastry is risen and crisp and cheese has melted. Delicious served hot – but great as a picnic treat served cold as well.