Wholemeal spinach & potato pies

600 kcal or less baking potato baking potatoes cheap recipes cheddar easy lunchbox recipes mains over an hour pasties pastries pastry pie pies spinach spinach and potato pies suet suet pastry wholemeal flour wholemeal pastry

N/A

Makes 8

Source

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

Method

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.