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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
3 pounds spinach |
2 peeled shallots, chopped |
1/4 cup toasted pine nuts |
1/2 cup craisins |
olive oil |
1 quart port wine |
1/2 pound craisins |
1/2 pound butter |
Directions:
1. Spinach Filling:
2. Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.
3. Cranberry Port Sauce:
4. Combine wine craisins and butter. Reduce to a syrupy sauce.
5. Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
6. Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.
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