Wholemeal spinach & potato pies

Wholemeal spinach & potato pies

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 8

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

  • Freezable
  • Vegetarian
Nutrition: per pie
HighlightNutrientUnit
kcal421
fat31g
saturates11g
carbs31g
sugars2g
fibre3g
protein11g
low insalt0.57g
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Ingredients

For the filling

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.10 ratings
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