Spinach and ricotta pasties


This is a Hugh Fearnley-Whittingstall recipe and they were absolutely delicious and really easy to make. I’m looking forward to having them again. The amounts were enough for 6 people. Serve with small jacket potatoes.

2 rolls puff pastry
600g spinach
200g ricotta
50g parmesan cheese, finely grated
1 egg, beaten
grated rind of a lemon
salt and pepper

Heat the oven to 180ºC-200ºC.

Heat a wide pan and wilt the spinach. Leave to cool and then squeeze out any excess liquid. Chop roughly.

In a bowl, combine the spinach, ricotta, parmesan, egg, lemon rind and thyme. Season with salt and pepper.

Cut each sheet of pastry into 4. Put a large spoonful of the spinach mixture onto one side of each pastry square and fold into triangles. Twist and crimp the edges to seal the sides. Cover a baking tray with foil and oil a

Brush with milk and bake in the oven for 15 minutes. Check to see how they are getting on and turn over if they are golden brown on one side. Cook for a further 15 minutes until golden on both sides.

spinach and ricotta pasties