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Wholemeal Spinach Feta Potato Pies

Wholemeal Spinach Feta Potato Pies

1 month

There’s a compound in spinach called oxalic acid, which blocks the absorption of calcium and iron but you can solve this problem by pairing spinach with a food high in vitamin C, such as broccoli or a glass of orange juice. These potato pies make a great snack or light lunch, that you can make in advance.

Ingredients

Pastry:


  • 140g plain wholemeal flour
  • 140g standard plain flour, plus extra for dusting
  • 85g cold butter, diced
  • 85g shredded vegetable suet
  • 100ml milk

Filling:


  • 1 small baking potato, peeled and cut into small chunks
  • 200g spinach
  • 100ml double cream
  • 100g feta, crumbled
  • 1 egg, beaten
  • 100g Cheddar, grated
  • salt and pepper
  • grated fresh nutmeg

Glaze:


  • 1 egg beaten with 1 tbsp water, for egg wash

Directions


  1.  To make the pastry, rub the flours together with butter and suet until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Knead the pastry on a bench until soft. Press the pastry into a flat, round shape and chill for 1 hour while you make the filling.
  2.  Boil the potato for 10 minutes until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from a kettle, drain, then squeeze out all of the liquid. In a bowl, mix the spinach with the potato, cream, feta, egg and two-thirds of the Cheddar. Season with salt, pepper and nutmeg, then set aside.
  3.   Roll out the pastry on a floured surface to 3mm thick and cut out six squares, each approximately 13cm x 13cm. Spoon some mix into the centre of each square, then brush the edges with egg wash. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the punched edges facing up.
  4.  Transfer the pies to a baking tray. Cut two slits in the top of each pie with a sharp knife. Brush each generously with egg wash, then top with a large pinch of Grated Cheddar.
  5.  Bake in a preheated 220C/gas mark 7 oven for 30 minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.

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