River Cottage

To make the pastry

Sift the flour and salt together, or give them a quick blitz in a food processor. Add the butter and rub in with your fingertips, or blitz in the food processor, until the mixture resembles fine breadcrumbs. Mix in the cold milk, little by little, until the pastry just comes together, then turn out on to a work surface and knead briefly to bring it into a ball. Wrap and chill for 30 minutes.

For Filling

Cook spinach in a large pan with just the water on the leaves from washing until wilted. Pour into a colander and squeeze out as much water as you can, leave to cool.

Sweat the onion and garlic in oil until softened but not coloured, leave to cool.

When the spinach is cool enough to handle squeeze out as much water as you can with your hands, chop roughly and place in a large bowl.

Add the cooled onion, goats curd and the egg to the spinach and give it a good stir to combine. Add the remaining ingredients and give it all a final good mix.

Roll out the pastry to a rectangle. Trim the edges and cut 8 squares of approx 13cm2

Put a spoon of the filling in the corner of a square of pastry, spread out to form a triangle maintaining a border of approx 1cm. Fold the pastry over the filling, to cover the filling but not to the edge. Brush the border with egg was and fold the 1cm border over the top to seal, press down to ensure the pastie is well sealed. Trim the corers if the pastry is excessive.