Spinach, Pine Nut And Currant Pasties -

Spinach, Pine Nut And Currant Pasties

Ingredients

Pastry:

300 g/ 10 oz flour
100 g/ 3½ oz butter, melted
1 sachet of dried yeast
1 tbsp oil
1-2 tbsp water
Salt
Oil for frying

Stuffing:

400 g/ 14 oz spinach
2 egg yolks
150 ml/ 5 fl oz single cream
30 g/ 1 oz pine nuts
100 g/ 3½ oz currants, blanched

Details

Serves: 4

Method

Make the pastry dough by mixing together the flour, melted butter, yeast, oil, water and salt. Roll out the dough and cut into rounds with a cutter or a mug. Collect, roll and cut out any off-cuts.

Wash, cook, drain and chop the spinach. Add the egg yolks and cream and mix. Season well.

Fry the pine nuts and currants together. Add the spinach, mix well and heat through until the mixture binds together.

Divide the stuffing equally between the dough circles and fold each one over. Seal the edges by pressing down with a fork.

Fry for about 10 minutes in plenty of oil and serve.

Related food category:

• Starter