SPINACH PASTIES (SALLYE)

sallye bates

By
@grandedame

Quick and easy finger food


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Comments:

Serves:

Makes 10-12

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

PASTRY

2 c
all purpose flour
1/2 c
chilled butter, diced
1
egg yolk
milk (to glaze)

FILLING

2 Tbsp
extra virgin olive oil
1 small
onion, finely chopped
6-8 oz
fresh leaf spinach, chopped**
1/2 tsp
ground cumin
1/2
boullion cube, crumbled
freshly ground black pepper to taste

Directions Step-By-Step

1
Preheat oven to 400ยบ

Lightly grease each cavity of a 12-place muffin tin
2
MAKE THE SPINACH FILLING

Place olive oil in heavy saucepan, add onion and cook on medium low heat until softened (about 5 minutes)

**If you use frozen cut spinach, make sure it is well drained and completely dry before you use

Stir in spinach, then add cumin, stock cube and pepper and cook for 3-5 minutes until spinach has wilted

Set aside to cool
3
MAKE THE PASTRY

Place the flour in a large bowl and cut in the butter until the mixture resembles fine bread crumbs

Add the egg yolk and 2-3 tablespoons cold water

Mix to a firm dough

Place the pastry on a floured surface

Knead for a few seconds, divide the dough into half and roll out one half to a square or rectangle

Cut 10-12 rounds using a 3-1/2" circle cutter

Press circles down into cavities of muffin tin as smoothly as possible to make shells
4
Spoon about 1 tablespoon of spinach mixture into the pastry shells (it will look like a little pie)

Use all the filling
5
Roll out the remaining dough and cut out 10-12 rounds to cover the pastries

Place over filling, and flute edges with a fork to seal

Pierce the tops with the fork to make vent holes

Brush with milk

Bake for 15-20 minutes until golden brown

Good served hot or cold

About this Recipe

Main Ingredient: Vegetable
Regional Style: UK/Ireland
Other Tags: Quick & Easy, For Kids, Healthy