Wholemeal spinach, feta and potato pies

  • Total Time

    2h 0m
    • Prep Time

      1h 30m
    • Bake Time

      30m
  • Serves

    6
  • Skill Level

    Intermediate
  • Dietary Needs

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Beautiful little purses. Spinach with feta is a classic combination and the addition of potato and wholemeal pastry make these pies a little more satisfying. Be creative and add your own touches, be it sweet Thai chilli sauce, garlic or even caraway seeds.

Method

  1. To make the pastry, rub the flours together with the butter and suet until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Knead the pastry on a bench until soft. Press the pastry into a flat, round shape and chill for one hour while you make the filling.

  2. Boil the potato for ten minutes until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from a kettle, drain, then squeeze out all of the liquid. In a bowl, mix the spinach with the potato, cream, feta, egg and two-thirds of the Cheddar. Season with salt, pepper and nutmeg, then set aside.

  3. Preheat the oven to 220°C (fan 200°C, gas mark 7). Roll out the pastry on a floured surface to 3mm thick and cut out six squares, each approximately 13cm×13cm. Spoon some mix into the centre of each square, then brush the edges with egg.

  4. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up.

  5. Mix the egg with water. Transfer the pies to a baking tray. Cut two slits in the top of each pie with a sharp knife. Brush each generously with egg wash, then top with a large pinch of grated Cheddar.

  6. Bake in the oven for thirty minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

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