You will need:
- 1 large leek, thinly slice
- 200g marinated artichokes (in oil, not brine), roughly chopped
- 4 cloves garlic, finely chopped
- 240g baby spinach leaves
- 250g tub cream cheese
- 1 small vegetable stock cube
- ⅓ cup sour cream
- 1 cup grated tasty cheese
- 6 sheets ready rolled puff pastry, thawed
Let's make it:
Step 1:
Preheat the Sunbeam Pie Magic®. In a large frying pan, heat a drizzle of olive oil over a medium-high heat (you can also use a drizzle of oil from the marinated artichokes as this contains extra flavour). Add the leek, artichokes and garlic and cook, stirring, until leek is soft, 3-4 minutes.
Step 2:
Add the baby spinach and cook until just wilted, 1-2 minutes. Remove the vegetables to a medium bowl. Return frying pan to a medium heat with the cream cheese, crumbled vegetable stock cube, sour cream, grated tasty cheese, and cook, stirring until just melted and bubbling, 3-4 minutes.
Step 3:
Return the vegetables to the pan, add salt and pepper to taste. Remove from the heat. Cut out the base and top from the pastry sheets, using the Sunbeam Pie Magic® cutter.
Step 4:
Place the pastry bases into the pre heated Sunbeam Pie Magic®. Divide filling amongst pies (there should be enough to make six pies). Place the pastry tops over the filling. Cook the pies until golden brown, approximately 8 minutes. Repeat with remaining filling/pastry. Serve.
COOK'S TIP:
If you would like to make this gluten-free all you need to do is change your pastry (all the ingredients are naturally gluten-free!).
