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Slippers stuffed with spinach & Miso

Recette Danival - Chaussons aux épinards & miso bio
Mathilda Motte - blog "cuisine en bandoulière"
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Ingredients :

  • 1 organic pastry roll (about 250g)
  • 200g of fresh organic spinach shoots (depending on the season) or a DANIVAL jar of spinach (off-season)
  • 30g (1 tablespoons) of DANIVAL rice miso
  • 125 g of organic tofu
  • 1 organic garlic clove
  • 1 teaspoon of fresh organic lemon juice
  • Organic olive oil
  • 1 organic egg
  • 1 tablespoon of organic milk
Recipe number of people
Recipe number of people
20 mn
Recipe number of people
20 mn
Time saving by Danival
Recipe number of people
0 mn

Preparation :

  • 1. Press garlic to get mashed garlic or cut it into small cubes.
  • 2. In a frying pan, pour a little olive oil. Add the spinach and fry for 10 minutes, stirring occasionally.
  • 3. Meanwhile, crumble the tofu with a fork or in a blender and mix it with DANIVAL rice miso
  • 4. When spinach are cooked, add tofu and garlic puree to the miso paste, stir and turn off the heat.
  • 5. Preheat your oven to 180 ° C and make the slippers: cut the roll pastry into 6 equal parts and make 6 balls.
  • 6. With a rolling pin (or a glass bottle!) spread a first ball between two sheets of baking paper to make a circle.
  • 7. In a bowl, mix the egg and 1 teaspoon of milk. This mixture will serve to moisture your slippers.
  • Use a bowl or a baking cutter, equalize the edge into a nice round. Place some stuffing in the center, slightly moisten the slippers with a food brush and close the edges with the tines of a fork. Make two or three cuts on the top with a knife and moisture the surface of the slippers in order that they get brown after cooking.
  • 8. Bake for about twenty minutes.