Makes 8
5oz plain wholemeal flour
5oz plain white flour, plus extra for dusting
3oz cold butter, diced
3oz shredded vegetable suet
up to 100ml milk
1 egg, beaten, for glazing
Filling
1 small baking potato, peeled and cut into small chunks
7oz spinach
150ml pot single cream
1 egg, beaten
4oz cheddar, grated
grated fresh nutmeg
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 hour while you make the filling.
Boil the potato for 10 mins until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from the kettle, then squeeze out all of 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; set aside. Heat oven to 200, 180 fan, gas mark 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 into 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.
5oz plain wholemeal flour
5oz plain white flour, plus extra for dusting
3oz cold butter, diced
3oz shredded vegetable suet
up to 100ml milk
1 egg, beaten, for glazing
Filling
1 small baking potato, peeled and cut into small chunks
7oz spinach
150ml pot single cream
1 egg, beaten
4oz cheddar, grated
grated fresh nutmeg
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 hour while you make the filling.
Boil the potato for 10 mins until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from the kettle, then squeeze out all of 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; set aside. Heat oven to 200, 180 fan, gas mark 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 into 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.
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