There’s a vegetarian stall on the market near where I grew up that has been selling pasties like these for more years than I care to remember. Every week they sell out, so
either everyone loves them or they’re not making enough. I think it’s the former. Spinach pesto makes a delicious pasta sauce by blitzing wilted spinach with garlic, mascarpone and grated Parmesan, then tossing through hot pasta.
140g/5oz plain wholemeal flour
140g/5oz plain white flour, plus extra for dusting
85g/3oz cold butter, diced
85g/3oz shredded vegetable suet
up to 100ml/3½fl oz milk
1 egg, beaten, for glazing
FOR THE FILLING
1 small baking potato, peeled and cut into small chunks
150ml pot single cream
1 egg, beaten
100g/4oz cheddar, grated
grated fresh nutmeg
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.
421 kcals, protein 11g, carbs 31g, fat 31g, sat fat 11g, fibre 3g, sugar 2g, salt 0.57g