Cheese & spinach pasties
By Good Food
Teach your kids some pastry skills – and provide a lunchbox filler – with this recipe from CBeebies ‘i can cook’
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Prep:15 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 108
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fat 7g
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saturates 2g
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carbs 10g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.3g
Ingredients
- 50g frozen spinach, defrosted and chopped
- 2 tsp parmesan (or vegetarian alternative)
- 4 tsp grated mature cheddar
- pinch ground nutmeg
- flour, for dusting
- 200g shortcrust pastry, at room temperature
Tip
Before you startWash your hands, tie back long hair and put on an apron.Equipment
Baking tray, baking parchment, kitchen paper, mixing bowl, flour dredger, rolling pin, round biscuit cutter (about 10cm), pastry brush, teaspoon and fork.For parents
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.
Method
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.
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.
