Whole­meal spinach & po­tato pies

A great idea to make now and freeze for lunch­boxes.


Makes 8 Prep 30 mins Cook 50 mins

140g plain whole­meal flour

140g plain white flour, plus ex­tra for dust­ing

85g cold but­ter, diced

85g shred­ded veg­etable suet

100ml milk

1 egg, beaten, for glaz­ing


1 small bak­ing po­tato, peeled and cut into small chunks

200g spinach

150ml pot sin­gle cream

1 egg, beaten

100g ched­dar, grated grated fresh nut­meg

1 To make the pas­try, rub the flours to­gether with the but­ter and suet un­til it re­sem­bles bread­crumbs, then work in the milk un­til a pas­try comes to­gether (you may not need all 100ml). Knead the pas­try on a work sur­face un­til soft. Press the pas­try into a flat round shape, then chill for 1 hr while you make the fill­ing.

2 Boil the po­tato for 10 mins un­til cooked, then drain well. To wilt the spinach, tip into a colan­der, pour over boil­ing wa­ter from a ket­tle, then squeeze out all the liq­uid. In a bowl, mix the spinach with the po­ta­toes, cream, egg and two-thirds of the cheese. Sea­son with salt, pep­per and nut­meg, then set aside. Heat oven to 200C/180C fan/gas 6.

3 Roll the pas­try out on a floured sur­face to the thick­ness of a £1 coin. Cut out 8 squares ap­prox 13 x 13cm. Spoon the mix be­tween the cen­tre of each square, then brush the edges with the beaten egg. Bring all four cor­ners to­gether over the fill­ing, pinch­ing the edges to­gether to make a sealed purse.

4 Trans­fer to a bak­ing tray. Brush each pie gen­er­ously with egg, then top with a large pinch of grated cheese. Bake for 30 mins un­til golden and the cheese has melted, then leave to cool slightly be­fore serv­ing.


421 kcals, fat 31g, sat­u­rates 11g, carbs 31g, sug­ars 2g, fi­bre 3g, pro­tein 11g, salt 0.6g

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