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Spinach and corn pasties

  1. Preheat oven to hot, 200C. Line 2 oven trays with baking paper.

  2. Step 2

    Heat oil in a large frying pan on high. Saute potato for 4-5 minutes until lightly browned. Add onion and saute for a further 2-3 minutes, until tender.

  3. Step 3

    Transfer potato mixture to a bowl. Add corn, spinach and feta. Season to taste.

  4. Step 4

    Cut pastry sheets in quarters, diagonally. Divide filling among triangles, placing on one side. Fold pastry in half to enclose filling, pressing edges with fork to seal.

  5. Step 5

    Place on trays. Brush with a little milk and sprinkle with salt, sesame or parmesan. Bake for 25-30 minutes until puffed and golden. Serve with salad and sweet chilli.

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– Ingredients –

  • 1 tablespoon oil
  • 2 medium potatoes, diced
  • 1 small onion, finely chopped
  • 2 x 310g can creamed corn
  • 250g frozen spinach, thawed, drained
  • 60g crumbled feta
  • 3 sheets ready-rolled puff pastry
  • 2 tablespoons milk
  • Sea salt, sesame seeds or grated parmesan, for sprinkling
  • Salad, sweet chilli sauce, to serve

– Author –

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