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Cheese and Spinach Pastries

Simple to make and perfect as a light lunch.

Ingredients

  • 50g baby leaf spinach, chopped
  • 30g pecorino cheese
  • 60g grated mature cheddar
  • ΒΌ tsp ground nutmeg
  • 200g Shortcrust pastry

Step 1

Heat oven to 200C/390F/gas 6. Line the baking tray with baking parchment.

Step 2

Add the chopped spinach, pecorino, cheddar cheese and nutmeg to a mixing bowl and stir together.

Step 3

Roll out the pastry on a lightly floured surface.

Step 4

Cut the pastry using the base side of your Mason Cash Pasty Mould .

Step 5

Place the spinach and cheese mixture into your pastry circle, piling it along the middle of the pastry.

Step 6

Brush the rim of the pastry with beaten egg. Bring up the pastry from either side to meet in the middle and pinch together to make a scalloped edge down the centre.