Courgette and spinach pasties
Ingredients
- Courgettes: 2
- Feta: 200g
- Spinach: 3 handfulls, roughly chopped
- All Butter Puff Pastry: 320g
- Flour (to thicken mixture)
- Nutmeg
- Lemon Juice
- Salt
- Pepper
Method
- Grate the courgettes using a fine grater, then strain the result in a sieve.
- Mix the grated courgette, goats cheese, lemon juice, nutmeg and spinach in a pan on a low heat.
- Bring to a very gentle simmer then turn off the heat.
- Sift in a small amount of flour to thicken the mixure.
- Leave the mixture to cool for a few minutes and lay out the pastry, cutting it into two pieces.
- Place half the mixture on one side of each pastry, leaving at least a cm at the edges
- Fold the other side of each pastry over the top of the mixture. Merge the edges of the pastry by pressing down with the tines of a fork.
- Make a 2-3cm slice in the top of each pastry, to let out steam.
- Bake in the oven at 220C/200C fan/gas 7 for 20 minutes.
Notes
We previously used goats cheese but feta is better at bringing out the courgette's flavour.