Cheese & Spinach Pies

Name: Cheese & Spinach Pies
Yield: Recipe makes 4-6 mini pastries.
Cuisine: Oats

Welcome to a world of savoury delight with our Cheese & Spinach Pies. These delectable treats are crafted with care, combining the richness of cheese and the freshness of spinach in a perfect harmony of flavours.

Cooking Time 30 minuites

Skill Level Medium

Serves Recipe makes 4-6 mini pastries.

Ingredients

THE PASTRY

120g of flour

2 tbsp oat flour (Mornflake Superfast Oats blended)

50g chilled butter

Splash of water

THE FILLING

2 tbsp cream cheese

1 tbsp beer

50g grated cheese of choice – we used a mix of cheddar & Red Leicester

2 handfuls of spinach microwaved

Salt and pepper

1/2 tsp Dijon mustard

1 egg, beaten (to wash)

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £13.80

Method

Preheat the oven to 180°C.
For the filling, add the spinach to a microwave-safe bowl, microwaving for one minute at 1000W.
Once the spinach has wilted, leave to cool for a minute or two, then pour out onto a chopping board & chop finely.
Add the spinach back to the bowl, then mix in the rest of the ingredients for the filling, adjusting to taste. Set aside.
For the pastry, add your flour & oat flour (Mornflake Superfast Oats blended) to a bowl, then chop your butter into cubes.
Mix the butter together with the flour, using your fingertips, until you have a breadcrumb consistency.
Once your mixture resembles breadcrumbs, add cold water, 1 tbsp at a time, until you have a dough which you can roll out – you want this to be slightly less crumbly than your usual shortcrust pastry, as you’ll need to fold it.
Sprinkle some flour over your work surface, then roll your pastry into a ball using your hands.
Roll the dough out on your counter, rolling a couple of times in one direction, then turning 90° and rolling out again, until you have a rectangle that is about 1/2cm thick.
Once you’re happy with the thickness, cut four smaller rectangles out of the rectangular dough.
Beat your egg in a bowl & set aside.
Add 1 tbsp of the filling to the centre of each of your smaller rectangles, then use a pastry brush to brush your egg wash around the edges of each rectangle.
Fold two of the opposite points together, then hold at the top of your pastry, repeating with the other side.
Press all of the edges together, so the points come together at the top & the pastry is sealed.
Brush your egg wash over the top of each pastry, then place them onto a lined baking tray.
Bake for 20-25 minutes, until golden bro

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