Name: Cheese & spinach pasties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 6
Cuisine: British
Ingredients: 50g frozen spinach defrosted and chopped; 2 tsp parmesan (or vegetarian alternative); 4 tsp grated mature cheddar; pinch ground nutmeg; flour for dusting; 200g shortcrust pastry at room temperature

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Cheese & spinach pasties

Cheese & spinach pasties

Good Food team

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Makes 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Teach your kids some pastry skills - and provide a lunchbox filler - with this recipe from CBeebies 'i can cook'

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g frozen spinach

defrosted and chopped
2 tsp parmesan

(or vegetarian alternative)
4 tsp grated mature cheddar
pinch ground nutmeg
flour

for dusting
200g shortcrust pastry

at room temperature

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Nutrition: per serving

kcal108
fat7g
saturates2g
carbs10g
sugars0g
fibre1g
protein2g
salt0.3g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl. Add the cheeses and nutmeg, stir together and set aside.
step 2

Using a flour dredger, sprinkle some flour on the work surface. Roll out the pastry to a long rectangle (step 1). Using the biscuit cutter, cut out 6 circles (step 2). Brush the edges with water (step 3), then spoon the spinach mixture into the middle of each. Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork (step 4). Bake for 15-20 mins until golden, then enjoy warm or leave to cool completely and pack into lunchboxes.

RECIPE TIPS

BEFORE YOU START

Wash your hands, tie back long hair and put on an apron.

EQUIPMENT

Baking tray, baking parchment, kitchen paper, mixing bowl, flour dredger, rolling pin, round biscuit cutter (about 10cm), pastry brush, teaspoon and fork.

FOR PARENTS

Make sure the pastry is at room temperature, so that it moves more easily with gentle pressure from the rolling pin. Keep an eye on how much flour is used. If your young cook stands square to the tabletop, they can get their weight over the pastry. Filling and folding the pasties means making an island of mixture in the middle, using water around the edge, and matching the edges together. Push the edges together with big thumb stamps. Fork holes to release the steam.

Recipe from Good Food magazine, September 2012

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A star rating of 4.3 out of 5.4 ratings

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