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

FOR THE FILLING

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.

PER PIE

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