For the filling:

  • 200 g young leaf spinach
  • 1 courgette
  • 2 spring onions, trimmed and finely sliced
  • 100 g ricotta cheese
  • 50 g Cheddar, grated
  • 1 tsp dried oregano or a large handful fresh mint, chopped (use a big bunch to add lots of flavour)
  • 1 free-range egg, beaten

For the pastry cases:

  • 1 free-range egg beaten
  • 500 g shortcrust pastry


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Chop the spinach into small pieces and put into a bowl. It will look a lot but remember that spinach wilts down when it is cooked. Trim the ends off the courgette and grate, add to the spinach.

  3. 3

    Add the finely chopped spring onions, ricotta, grated Cheddar, oregano (or mint) and 1 beaten egg and mix together. You might like to season with a little freshly ground black pepper, too.

  4. 4

    Roll out the pastry to around 3mm thick. Cut out 5 circles using a saucer (approx 18cm) as a template. Re-roll the scraps and then carry on cutting out the circles.

  5. 5

    Divide the mixture between the 5 circles. Try to pile the filling on to half of each circle. Brush a little egg around the edge of the pastry and then fold the other half of the circle over the top of the filling and crimp to seal the edges.

  6. 6

    Place the pasties onto the tray and brush all over with the second beaten egg. Bake for 25 mins until golden and cooked through.

Nutritional Details

Each serving provides
  • Energy 1968kj 470kcal 24%
  • Fat 29.8g 43%
  • Saturates 10.6g 53%
  • Sugars 1.6g 2%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1063kj/254kcal

Each serving provides

36.9g carbohydrate 2.5g fibre 12.0g protein

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