Wholemeal Spinach & Potato Pies
In this recipe, you'll create pastry from a mix of wholemeal and white flour, butter, and suet, resulting in a rich and flavorful base for the savory filling. The filling features a combination of creamy potatoes, wilted spinach, and shredded cheddar, all seasoned with a hint of nutmeg. Encased in individually sealed pastry purses and baked until golden, these pies are a delightful blend of hearty and comforting flavors perfect for any occasion.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT30M
Yield
Makes 8
Nutrition
- Calories: 421 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.57 milligram of sodium
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