POTATO & HERB PASTIES
Makes 4 pasties Pasties are traditionally made with lard or suet, but this version uses a much lighter, flaky pastry that makes for nicer eating.
3 small Dutch cream potatoes, scrubbed, unpeeled, halved 1 small bunch of greens, such as chard, rocket or spinach (or a combination of all three) 1 small red onion, peeled, finely chopped 1 tablespoon chopped dill sprigs 1 tablespoon chopped mint leaves 100g feta, crumbled 1 egg, lightly beaten ¼ teaspoon nigella seeds (optional) lemon wedges, to serve
180g cold unsalted butter 240g bread flour ½ teaspoon salt 1 egg yolk 2 tablespoons iced water To make pastry, place butter in freezer for 15 minutes or until firm. Combine flour and salt in a bowl. Holding butter with a piece of foil or baking paper to prevent it melting, coarsely grate into flour mixture. Use a round-bladed knife to mix until evenly combined. Combine egg yolk and water. Add to flour mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and mixture begins to hold together. Press a little mixture between your fingers: if it holds together easily, there is no need to add more water. If not, add an extra 1 teaspoon of chilled water, mix and test again. Repeat, if necessary. Bring dough together with your hands. Turn onto a lightly floured surface and knead with fingertips for 30 seconds or until dough is smooth and soft (butter pieces should still be visible). Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes. Meanwhile, place potatoes and a pinch of sea salt in a large saucepan of cold water. Bring to boil. Simmer for 20 minutes or until just cooked. Drain. Cool, then cut potatoes into 1cm cubes. Wash greens under cold water. Place greens, with water clinging to leaves, and a pinch of sea salt in a large frying pan over a medium heat. Cover and cook for 2–3 minutes or until wilted. Cool. Place greens on a clean tea towel. Bring corners of tea towel together and twist until all liquid is removed from greens. Finely chop greens and place in a bowl. Add potato, onion, dill and mint, and mix until combined. Add feta and toss to combine. Season to taste. Preheat oven to 200°C. Line a baking tray with baking paper. Roll out pastry between 2 sheets of baking paper until 4mm thick. Using a bowl or saucer as a guide, cut four 16cm discs from pastry. Spoon ¼ cup of filling onto half of each pastry disc, leaving space around edge to seal. Brush edge of pastry disc with egg, then fold pastry over filling (the pasties will be semicircular) and pinch edges together to seal. Place pasties on prepared tray. Brush with egg and sprinkle with nigella seeds. Bake for 35–40 minutes or until pastry is golden and crisp. Serve at room temperature with lemon wedges. >