Wholemeal spinach & potato pies
Delicious warm for a weekend lunch with salad, or as a lunchbox filler on Monday
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Prep:30 mins
Cook:50 mins
- More effort
Nutrition per serving
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kcal 421
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fat 31g
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saturates 11g
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carbs 31g
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sugars 2g
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fibre 3g
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protein 11g
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salt 0.57g
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
Tip
Or why not try... Spinach pestoMake a delicious pasta sauce by blitzing wilted spinach with garlic, mascarpone and grated Parmesan, then tossing through hot pasta.
Method
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.
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.
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.
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.
