Recipe uploaded by

2 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

PER PIE

421 kcalories, protein 11g, carbohydrate 31g, fat 31 g, saturated fat 11g, fibre 3g, salt 0.57 g

Latest comments and suggestions

• tasty stuff

  23 March 2009

  tasty stuff rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laura

  19 May 2009

  laura rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bisa

  29 July 2009

  bisa commented on this recipe

  what can be used instead of ved suet?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10135/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 8

Preparation and cooking times

Prep 30 mins

Cook 50 mins

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

PER PIE

421 kcalories, protein 11g, carbohydrate 31g, fat 31 g, saturated fat 11g, fibre 3g, salt 0.57 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk