SPINACH PASTIES (SALLYE)

1
sallye bates

By
@grandedame

Quick and easy finger food

Rating:

★★★★★ 1 vote

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

How to Make SPINACH PASTIES (SALLYE)

Step-by-Step

  1. Preheat oven to 400º

    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

Printable Recipe Card

About SPINACH PASTIES (SALLYE)

Main Ingredient: Vegetable
Regional Style: UK/Ireland



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