Brie, Bacon and Spinach Pastries
3 sheets of puff pastry
2 x 120g bags of baby spinach
4 rashers shortcut bacon finely diced
1 tsp olive oil
100g of Wicked Brie cut into small pieces
Salt and pepper
1 egg lightly whisked
Preheat your oven to 200 degrees.
Line a large baking tray with baking paper.
In a frypan heat the oil and cook the bacon. Once cooked add the spinach tossing well to combine it with the bacon, this will only take a couple of minutes. Add salt and pepper to taste. Set aside to cool.
Using a round biscuit cutter (or glass) cut out as many circles as the pastry will allow. Once the spinach and bacon mixture has cooled put a small amount to one side of each pastry circle and top with the Brie. Bring the other side of pastry over the top and pinch the edges together with a fork.
Place on the prepared baking tray and brush with the whisked egg.
Place in the preheated oven for 10 minutes then reduce the heat to 180 degrees and cook for a further 5 minutes.
These are delicious served with a spicy tomato relish.