Sunshine pastry pull apart spinach dip

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How to make Sunshine pastry pull apart spinach dip

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:25
  • Total Time : 0:45

Ingredients

  • 2 sheets frozen ready rolled puff pastry, just thawed
  • 1/3 cup (25g) finely grated parmesan
  • 1/2 teaspoon smoked paprika
  • 1 Coles Brand Australian Free Range Egg, lightly whisked

Spinach dip - makes 2 cups

  • 250g pkt frozen spinach, thawed
  • 250g cream cheese
  • 2/3 cup (160g) sour cream
  • 1/2 x 40g pkt French onion soup mix

Method

  • Step 1 Make spinach dip: Place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid. Place the spinach in a food processor with the cream cheese, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.
  • Step 2 Preheat oven to 220C. Line a baking tray with baking paper.
  • Step 3 Cut a 22cm disc from each pastry sheet. Place 1 pastry disc on the lined tray. Place 1/2 the dip in a medium bowl (store remaining dip in fridge for another use - see notes). Stir in the parmesan and paprika. Spread the dip mixture evenly over the pastry disc, leaving a 1.5cm border. Brush the border with a little egg. Top with the remaining pastry disc and press the edges to enclose the filling.
  • Step 4 Use a glass to mark a 5cm circle in the centre of the pastry, pressing down gently (don't cut through the pastry). Use a sharp knife to cut the pastry into 12 wedges from the inner circle to the edge, leaving the centre intact. Slide your hand under 1 pastry wedge, then carefully lift and turn it to the left to twist. Repeat with remaining pastry wedges to create a sun shape.
  • Step 5 Brush the pastry with a little of the remaining egg. Bake for 20-25 mins or until golden. Serve warm or at room temperature.

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