Cheese & Spinach Pasties
These delightful spinach and cheese pastries are a perfect blend of savory flavors encased in a flaky shortcrust pastry. With a hint of nutmeg adding warmth to the cheesy goodness, each bite is a delicious treat that can be enjoyed fresh out of the oven or conveniently packed for a tasty lunch on the go.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
MAKES 6
Nutrition
- Calories: 108 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.3 milligram of sodium
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