Spinach and corn pasties
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Preheat oven to hot, 200C. Line 2 oven trays with baking paper.
- 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.
- Step 3
Transfer potato mixture to a bowl. Add corn, spinach and feta. Season to taste.
- 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.
- 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.
– 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
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