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Ingredients
for
4
Shortcrust Spinach and Cheese Pastries
40 min., ready in 1 hr 10 min.
Time:
Ingredientsfor
- For the pastry
- 1 ¾ cups all-purpose flour
- 1 tsp salt
- 1 Tbsp Oil
- ½ cup lukewarm water
- 1 egg yolk (beaten)
- 1 Tbsp milk
- For the filling
- 18 ozs Spinach
- ½ bunch scallions (sliced)
- 1 ¼ cups Ricotta cheese
- 1 tsp grated lemon zest
- 1 egg
- salt
- peppers
- grated Nutmeg
- To garnish
- mint
Preparation
1.
Put the flour into a mixing bowl with the salt and the oil and mix well. Add the lukewarm water and knead to a pliable dough. Cover and leave to rest at room temperature for about 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray.
3.
Put the spinach into a pan with a little salted water and cook over a high heat, stirring occasionally, until it wilts. Drain, rinse in cold water and drain thoroughly. Squeeze out the spinach and chop finely.
4.
Mix together the spring onions. ricotta, spinach, lemon zest and egg and season to taste with salt, pepper and nutmeg.
5.
Knead the dough on a lightly floured surface. Roll out thinly and cut into 10 cm|4" squares.
6.
Put a little filling on each square and fold in half diagonally. Press the edges together with a fork.
7.
Put the pasties on the baking tray. Beat the egg yolk with the milk and brush over the pasties. Bake for about 25 minutes, until lightly browned.
8.
Garnish with mint.