Beggar's Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1/2 cup (75g) grated Gruyere cheese 1/2 cup (75g) grated Gruyere cheese
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 20g (Saturated Fat: 12g)
• Carbohydrates: 28g (Sugar: 2g)
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. 4.
   Add the mushrooms and cook until they release their moisture and start to brown. Stir in the chopped spinach and cook until wilted.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly. Stir in the grated Gruyere cheese, heavy cream, and fresh thyme leaves. Season with salt and pepper to taste.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a thin sheet. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the filling in the center of each dough circle. Gather the edges of the dough and pinch them together to form a purse shape, ensuring the filling is enclosed.
9. 9.
   Place the purses on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
11. 11.
    Serve the Beggar's Delight warm as an appetizer or as part of a main course.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and finely chop them for a uniform texture in the filling.
• Spinach — Remove any tough stems from the spinach leaves before chopping.
• Gruyere cheese — For the best flavor, use freshly grated Gruyere cheese.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different fillings such as caramelized onions, roasted vegetables, or a combination of cheeses for variety.
• Serve the Beggar's Delight with a drizzle of balsamic reduction or a dollop of crème fraîche for added flavor.
• If you prefer a lighter version, you can brush the purses with olive oil instead of beaten egg before baking.
• These purses can be frozen before baking. Simply assemble them, place them on a baking sheet, and freeze until firm. Once frozen, transfer them to a freezer bag for long-term storage.

Serving advice

Serve the Beggar's Delight as an appetizer at a dinner party or as a main course accompanied by a fresh green salad. The individual purses make for an elegant presentation and can be enjoyed with a glass of white wine.

Presentation advice

Arrange the Beggar's Delight purses on a platter, garnished with fresh thyme sprigs for a touch of elegance. The golden brown pastry and the vibrant filling will make for an eye-catching display.