Spinach and thyme pasties

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift the flour and salt together. Add the butter and rub in/blitz in food processor until mixture resembles breadcrumbs. Mix in cold milk until pastry comes together, turn out on to surface and knead briefly in to a ball, Wrap in clingfilm and chill for 30 mins

Step 2

Preheat oven to 180C. Line a baking sheet with baking paper

Step 3

Wash the spinach, pack it in to a saucepanover a medium heat until wilted. Drain, cool and squeeze out as much water as possible and chop roughly

Step 4

Heat oil medium and fry onion and garlic for 10 mins and stir in chopped spinach

Step 5

Tip mix in to a bowl and add goats cheese/ricotta, parmesan, nutmeg, thyme, lemon zest, half of egg and season

Step 6

Roll out pastry to 26 x 39 cm rectangle 3 mm thick and cut in to 6 squares. Brush the rim with water, Divide spinach mix and seal up each pasty. Brush with egg and put a small hole in each one

Step 7

Bake for 25-30 mins