• STEP 1

    Heat oven to 200C/180C fan/gas 6. Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl. Add the cheeses and nutmeg, stir together and set aside.

  • STEP 2

    Using a flour dredger, sprinkle some flour on the work surface. Roll out the pastry to a long rectangle (step 1). Using the biscuit cutter, cut out 6 circles (step 2). Brush the edges with water (step 3), then spoon the spinach mixture into the middle of each. Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork (step 4). Bake for 15-20 mins until golden, then enjoy warm or leave to cool completely and pack into lunchboxes.


Wash your hands, tie back long hair and put on an apron.


Baking tray, baking parchment, kitchen paper, mixing bowl, flour dredger, rolling pin, round biscuit cutter (about 10cm), pastry brush, teaspoon and fork.


Make sure the pastry is at room temperature, so that it moves more easily with gentle pressure from the rolling pin. Keep an eye on how much flour is used. If your young cook stands square to the tabletop, they can get their weight over the pastry. Filling and folding the pasties means making an island of mixture in the middle, using water around the edge, and matching the edges together. Push the edges together with big thumb stamps. Fork holes to release the steam.

Recipe from Good Food magazine, September 2012

Goes well with


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