Recibase shuffle

Courgette and spinach pasties

Ingredients

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  • Courgettes: 1
  • Feta: 100g
  • Spinach: 1.50 handfulls, roughly chopped
  • All Butter Puff Pastry: 160g
  • Flour (to thicken mixture)
  • Nutmeg
  • Lemon Juice
  • Salt
  • Pepper

Method

  1. Grate the courgettes using a fine grater, then strain the result in a sieve.
  2. Mix the grated courgette, goats cheese, lemon juice, nutmeg and spinach in a pan on a low heat.
  3. Bring to a very gentle simmer then turn off the heat.
  4. Sift in a small amount of flour to thicken the mixure.
  5. Leave the mixture to cool for a few minutes and lay out the pastry, cutting it into two pieces.
  6. Place half the mixture on one side of each pastry, leaving at least a cm at the edges
  7. 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.
  8. Make a 2-3cm slice in the top of each pastry, to let out steam.
  9. 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.