Logo
Allow cookies

Wholemeal spinach & potato pies

Ingredients

  1. Step 1 140g plain wholemeal flour
  2. Step 2 140g plain white flour , plus extra for dusting
  3. Step 3 85g cold butter , diced
  4. Step 4 85g shredded vegetable suet
  5. Step 5 up to 100ml milk
  6. Step 6 1 egg , beaten, for glazing
  7. Step 7 1 small baking potato , peeled and cut into small chunks
  8. Step 8 200g spinach
  9. Step 9 150ml pot single cream
  10. Step 10 1 egg , beaten
  11. Step 11 100g cheddar , grated
  12. Step 12 grated fresh nutmeg
Wholemeal spinach & potato pies
Calories: 421 Carbohydrate: 31 g Protein: 11 g Fat: 31 g
Cook time: 80 minutes Prep time: 30 minutes Total time: 110 minutes Servings: 8

TAGS

Lunch Main course Snack Supper British Josh Eagleton 600 kcal or less Baking potato Baking potato Barney Desmazery Cheap Cheddar Easy Lunchbox Main Over an hour Pasty Pastry Pastry pie Py spinach Spinach and potato py Suet Suet pastry Wholemeal flour Wholemeal pastry

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.