Wholemeal spinach, feta and potato pies

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.

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.

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.

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

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.

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.