Name: Wholemeal spinach & potato pies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 8
Cuisine: British
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; 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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Wholemeal spinach & potato pies

Wholemeal spinach & potato pies

Barney Desmazery

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Makes 8

More effort

Prep: 30 mins

Cook: 50 mins

A star rating of 3.9 out of 5.10 ratingsRate

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

Freezable

Vegetarian

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Mexican bean salad

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per pie

kcal421
fat31g
saturates11g
carbs31g
sugars2g
fibre3g
protein11g
salt0.57g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2009

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A star rating of 3.9 out of 5.10 ratings

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