Wholemeal Spinach, Feta And Potato Pies

Pie

https://www.cutoutandkeep.net/projects/wholemeal-spinach-feta-and-potato-pies • Posted by Aurum Press

I love these 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. MAKES 6 INDIvIDUAL PIES

You will need

Pastry
140 g Plain Wholemeal Flour 140 g Standard Plain Flour , plus extra for dusting 85 g Cold Butter , diced 85 g shredded vegetable Suet 100 ml Milk
Filling
1 Small baking Potato , peeled and cut into small chunks 200 g Spinach 100 ml Double Cream 100 g Feta Cheese 1 Egg , beaten 100 g Cheddar Cheese , grated Salt and pepper Grated fresh Nutmeg
Glaze
1 Egg beaten with 1 tbsp water, for egg wash

Project Budget

Time

Difficulty

Description

I love these 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. MAKES 6 INDIvIDUAL PIES

Instructions

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 1 hour while you make the filling.

2. Boil the potato for 10 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. 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 wash. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up.

4. 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.

5. Bake in a preheated 220°C (gas mark 7) oven for 30 minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.