Spinach Pie Tee with Whipped Boursin and Onion Cream

Crispy Spinach Pie Tee, creamy whipped Boursin, and a delicious Onion Cream topped with the flowers from Three Cornered Leeks

I love having people over for dinner, but unfortunately I tend to overdo it a little (a lot if you ask other people but this is just between us). In order to have something for people to munch on when they come through the door, I always make some kind of canapés for my guests. This is probably my favourite, which is a bit of a double edged sword because only about half of them make it out of the kitchen.

Pie Tee Batter:

• 50g Plain Flour

• 50g Rice Flour

• 3 1/2 tbsp Corn Flour

• 1 Egg

• 200ml Vegetable Broth ( with 50g Spinach blended into it and strained)

• Pinch of Salt

• Oil for Frying

Method:

Mix the dry ingredients thoroughly, and add the egg and beat.

Add the vegetable stock slowly until a thin batter forms with no lumps.

Set aside and let rest until ready to use.

Onion Cream:

• 200g White Onions, thinly sliced

• 1 sprig of thyme

• 20g Butter

• 75ml Cream

• 2g Xanthan Gum

Method:

Cook the onions with the thyme slowly over low heat in the butter, trying to avoid any colour.

Cook until the onions have released most of their liquid and are sticking together in a jam like consistency.

Transfer to a blender with the Xanthan Gum and add the cream slowly until a pipeable consistency is reached and a smooth product.

Whipped Boursin:

Take 1 wheel of Boursin and whip until pipeable

Assembly:

Heat Pie Tee Stamp in the oil for 1-2 minutes, then transfer into the batter and allow the batter to stick, then transfer back to the oil and allow to cook until it holds its shape once removed from the stamp.

Continue frying until crispy.

Repeat for the desired number of Pie Tees.

Pipe the Onion Cream and Whipped Boursin into the Pie Tee as desired, and top with Wild Leek Flowers for garnish.