Wholemeal spinach & potato pies

Wholemeal spinach & potato pies

Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday

Difficulty and servings

Moderately easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Vegetarian Freezable

Vegetarian

Method

  1. First make the pastry. Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
  2. Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
  3. Roll the pastry out on a floured surface to the thickness of a £1 coin. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
  4. Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.
Try

Or why not try... Spinach pesto

Make a delicious pasta sauce by blitzing wilted spinach with garlic, mascarpone and grated Parmesan, then tossing through hot pasta.

PER PIE

421 kcalories, protein 11g, carbohydrate 31g, fat 31 g, saturated fat 11g, fibre 3g, sugar 2g, salt 0,57 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

  • Binder photo tasty stuff

    23 March 2009

    tasty stuff rated and commented on this recipe

    5 stars

    These were really easy to make and tasty, we had them warm with salad then cold in our packed lunches. Our daughter who is 6 loved them -never managed to get her to eat spinach before-and wanted seconds. I had some feta cheese that needed to be used so added that too. Next time though I will use a little more seasoning. With the weights given, I made eight pasties as per recipe ,they're smaller than you think and with the left over pastry I made a large untidy lump of a thing which still tasted great. As were trying to eat more veggie meals these will be on the menu often.

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  • Binder photo Barney

    27 March 2009

    Barney commented on this recipe

    Hi Tasty Stuff, So glad you liked them, as I said in my original intro I've loved these heathy pasties for as long as I can remember. Bx

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  • Binder photo laura

    19 May 2009

    laura rated and commented on this recipe

    3 stars

    Found the filling v runny and leaked. Was tasty but took ages for a few little pasties. I would add curry powder if making again

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  • Binder photo Kerra

    10 June 2009

    Kerra commented on this recipe

    Excellent for the kids lunch boxes, both my children (4 and 6) enjoyed them and asked for them again - result! Also have finally found a pastry that doesn't fall apart when you try to make a pie with it!! A lovely dish for the whole family - perfect for picnics, I'll be sure to try with different fillings too! Thanks!

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  • Binder photo bisa

    29 July 2009

    bisa commented on this recipe

    what can be used instead of ved suet?

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  • Binder photo Rachael

    03 June 2010

    Rachael rated and commented on this recipe

    4 stars

    Couldn't wait and just had one hot out of the oven. REALLY delicious but the pastry needed salt and couldn't get hold of suet as I live in Italy so used frozen grated butter instead. Also added a dash of cumin and after tasting them, would have liked a bit more. Didn't read the recipe properly and put all the cheese inside which thinking about it, may be why the pastry seemed to need salt.

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  • Binder photo CharLit

    10 February 2011

    CharLit commented on this recipe

    Can anyone suggest substitutes for vegetable suet? I've never seen it here in the Netherlands. Would grated coconut concentrate work, or would that make the filling taste too coconutty?

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  • Binder photo Tricky

    05 March 2011

    Tricky commented on this recipe

    Suet is really just hard fat with a high melting point. The stuff you get in supermarkets is dehydrated and often mixed with a little flour to stabilise it. If you can't get vegetable suet, try palm oil or (like Rachael did) just use butter.

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  • Binder photo Pebbles

    07 May 2011

    Pebbles rated and commented on this recipe

    4 stars

    Great hot or cold. Will be making them again and trying different fillings.

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  • Binder photo kenyakain

    13 September 2011

    kenyakain rated and commented on this recipe

    4 stars

    I found the filling very running , I loved the pastry ! I will try them again with a little less cream & also with different fillings.

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  • Binder photo CaroC

    06 November 2011

    CaroC rated and commented on this recipe

    5 stars

    Really tasty! I made these for lunch with friends yesterday. I exchanged the single cream for low fat cream cheese which made it slightly less runny and my own pastry recipe. My friends enjoyed them so much that they've asked for the recipe!

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  • Binder photo YorkshireJen

    27 February 2012

    YorkshireJen rated and commented on this recipe

    4 stars

    These are fab, loved that the pastry would take a lot of punishment! I tend to leave out the potato and bump up the spinach with fried onion and feta/soft cheese, bit of garlic etc. Great for picnics as very transportable.

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Difficulty and servings

Moderately easy

Makes 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 140g plain wholemeal flour
  • 140g plain white flour , plus extra for dusting
  • 85g cold butter , diced
  • 85g shredded vegetable suet
  • up to 100ml milk
  • 1 egg , beaten, for glazing

FOR THE FILLING

  • 1 small baking potato , peeled and cut into small chunks
  • 200g spinach
  • 150ml pot single cream
  • 1 egg , beaten
  • 100g cheddar , grated
  • grated fresh nutmeg
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PER PIE

421 kcalories, protein 11g, carbohydrate 31g, fat 31 g, saturated fat 11g, fibre 3g, sugar 2g, salt 0,57 g

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