Spinach, Feta, Potato & Onion Cornish Pasties
A vegetarian twist on the Cornish classic, buttery shortcrust pastry filled with spinach, creamy feta, potato and onion.
SERVES
4
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
35
MINUTES
Ingredients
300g plain flour
150g cold butter, cubed
1 pinch salt 60 ml cold water (I pop the water in the fridge before I start to make sure its really cold)
250g baby spinach (frozen spinach works well here, but make sure all the water is squeezed out before adding)
200g feta cheese, crumbled
140g waxy potatoes, peeled and finely diced
1 medium onion, finely diced
2 garlic cloves, finely chopped
A glug of olive oil
A good pinch of black pepper
A good pinch of nutmeg (nice but not essential)
1 egg, beaten (for egg wash)
Method
Start by making the pastry.
Rub 150g cold cubed butter into the plain flour and a good pinch of salt until the mixture resembles breadcrumbs.
Add 60ml cold water, a tablespoon at a time, mixing until the dough just comes together, wrap in cling film, and chill for 30 minutes.
Heat olive oil in a pan over medium heat. Soften the finely diced onion for 5 minutes, then add the garlic and cook for another minute. Add the baby spinach and stir until wilted, about 2 minutes.
Remove from heat, season with black pepper and nutmeg, and leave to cool completely. Once cool, squeeze out any excess moisture with your hands or pop it into a sieve and give it a press with back of a spoon; this is important to avoid a soggy pastry.
Stir 200g feta cheese, crumbled through the cooled spinach mixture. Taste and adjust seasoning, feta is salty so you more than likely won’t need extra salt.
Preheat your oven to 200C.
Roll the chilled pastry out on a floured surface to about 3mm thick. Cut out 4 circles roughly 20cm in diameter (use a plate as a guide).
Divide the raw diced waxy potatoes equally among the pastry circles, placing them on one half.
Spoon the spinach and fetamixture on top of the potato. Thepotato goes in raw; it will cook through in the oven.
Brush the edges of each circle with an egg, beaten (for egg wash). Fold the pastry over to form a half-moon.
Press the edges firmly together, then crimp by folding and twisting the edge or simply press with a fork. Place on a lined baking tray.
Brush the tops with a beaten egg. Cut a small steam hole in the top of each pasty.
Bake for 30-35 minutes until deep golden brown.
Leave to cool for at least 10 minutes before eating — the filling will be very hot inside.
