John's rounding off the week with his picnic pasties - perfect if you're heading out to enjoy the fresh air over the weekend or just to enjoy at home for Saturday night tea!
Ingredients: For the Pastry
250g plain flour
¼ tsp table salt
125g butter, cubed, or margarine
1 large egg
1-2 tsp cold water (if required)
1 egg, beaten, to glaze
For the Filling
200g coarsely grated sweet potato
50g pine nuts
75g feta cheese, crumbled
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground allspice
Salt and pepper
Zest of 1 lemon
For the pastry toss together the flour and salt then add the Stork with butter and rub it into the flour until the mixture resembles fine breadcrumbs. Add the egg and use a dough scraper or butter knife to cut the liquid into the dry ingredients.
Add the water a drop at a time if required. When it starts to clump together, use your hands to press the mixture into a smooth dough, but don’t overwork it. Wrap the pastry in cling, roll into a short, stout sausage, and chill for at least an hour.
For the filling: heat a dry frying pan over a high heat. Once hot, add the spinach with a splash of water and stir fry until completely wilted down. Remove from the heat and allow to cool completely.
Once cooled, put the spinach into a clean tea-towel and squeeze every last drop of moisture out. Chop roughly and mix together in a mixing bowl with the remaining ingredients.
Preheat the oven to 200C/180C fan/gas mark 6
To assemble, take the pastry from the fridge and cut it into 4 fat discs. Flour the worktop and a rolling pin, and roll each disc out into a circle of about 18cm in diameter. Place a quarter of the filling onto each pastry circle. Wrap the dough around the filling to create a little triangle – ensure you pinch the seams well to seal the pastry. Glaze the pasties liberally and place, well spaced, onto a baking sheet. Bake for 30 minutes, then remove from the oven and allow to cool on the baking sheet.