Spinach and mushroom pasties

If my boyfriend would have to choose one thing to eat every week, then it would be this addictive snack! Of course, if you would have to make the pastry yourself than it would be an awful lot of work. Fortunately my local organic shop has some really nice vegan spelt pastry in the freezer. It de-freezes in less than 15 minutes and there are six 10cm squares in one package. They are nice and crispy when still warm, but I prefer the taste when they have cooled off a bit. Of course you could fill them with anything, but this spinach-mushroom version is a favourite at my home. Ingredients, serves 2 - 300g fresh spinach, rinsed - 400g mushrooms (oyster mushrooms or champignons) - 1 full tbsp raisins - 1 full tbsp pine nuts - 1 clove of garlic (whole) - 1 package of VEGAN puff pastry (6 squares) - 1 fresh chilli pepper, chopped - extra vergine olive oil

Preheat the oven at 200 degrees Celsius. Arrange the frozen pastry squares on a clean kitchen surface. Clean the mushrooms with a cloth and remove the ugly bits. If you use champignons, cut them in four, if you prefer oyster mushrooms, you could leave them as they are or cut them in half. Heat 3 tbsp of olive oil in a sauté pan and fry the garlic very shortly. Add the mushrooms and sauté for a couple of minutes until they shrink. Then add the chilli, raisins, pine nuts and the spinach (which can be tricky, because it is a lot) and cover with a lid. Reduce the heat and let the greens shrink. After less than 5 minutes the spinach should be done. Remove the pan from the fire, season with salt and stir everything gently. Put two to three full tablespoons of the filling in the middle of each pastry square and close them forming little triangles. Transfer the pastries to a baking sheet covered with parchment paper and bake in the oven for 15-20 minutes until they are of a nice golden colour. Eat hot or cold as a side dish or as a snack! Buon appetito!