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 Ham, Potato and Spinach
 Pasty Recipe

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Ham, potato and spinach pasty
Lighter than a normal pasty, these ham, new potato and spinach pasties are ideal in the summer or winter. They can be served hot or cold and go well with a pickle and salad in summer or baked beans in the winter.

There are two options with regard to the shortcrust pastry. You can make it yourself, and we give the instructions below, or you can by ready made pastry, commonly sold as Jus Rol frozen pastry. Taste-wise you can't tell the difference between the two but obviously the ready made pastry is much more convenient.

One consideration which may not be obvious if you buy the ready made shortcrust pastry is that the size of each sheet is only large enough for one decent sized pasty. So you'll need to buy several packets and then roll out the left-overs from them to make a few more pasties. The other option is to make smaller pasties and this will allow one sheet of Jus Rol to provide the pastry for more than one pasty.

KEY POINTS
 Preparation Time:    Cooking Time:  
 How Difficult Easy  Freeze?   No
 Servings

4 Pasties

INGREDIENTS

Shortcrust Pastry Ingredients

How Much
Plain flour 220g / 8 oz
Cooking margarine (e.g. Stork)

55g / 2 oz

55g refined cooking fat / lard (e.g. Cookeen) 55g / 2 oz
Filling Ingredients How Much
Cooked ham 200g / 7 oz
New potatoes 200g / 7 oz
Spring onions 2
Egg 1 medium
Butter 2 level tablespoons
Spinach 100g / 3 oz
Salt and pepper To taste

COOKING EQUIPMENT
1 frying pan (skillet)
1 oven baking tray

PREPARATION

Sliced new potatoes Cook the new potatoes in lightly boiling water for 20 minutes (overlaps making pastry).
Slice them into bite-sized chunks.
Cut the ham into small chunks / slices.
Slice the spring onions finely.
Lightly beat the egg.

Method
  
Shortcrust pastry cut into a circle

The first step is to make the pastry if you are doing it yourself. We have full instructions on how to make shortcrust pastry here.

Cut out the rolled out pastry into 8cm / 3in circles. This will give you a fair sized pasty although they can be larger or smaller. Put them in the fridge.

Set the oven heating to 230F / Gas Mark 8.
 

Step 2 is to add the butter to a frying pan on a medium heat. Let the butter melt then add the sliced onions and ham.

Fry for about five minutes turning the ingredients frequently until the onions begin to soften.

Ham and spring onions frying in butter

 
Frying the pasty ingredients

Add the sliced potatoes and spinach and fry until the spinach has wilted. This takes three to four minutes.

Add some salt and pepper to taste, mix in well and then put the filling to one side to cool down for five minutes.

 
Take the shortcrust pastry circles from the fridge and then pile on some of the filling onto the pastry. Click the picture on the right to enlarge it.

Brush the edges of the pastry with the egg (or milk can be used instead) to help them seal. Form a pasty (see picture below) by pinching the edges of the pastry together.

Pasty filling on shortcrust pastry

 
Brush the sides of the pasty with milk so that it browns during cooking. Place on a baking tray lined with baking paper in the pre-heated oven and cook for 15 to 20 minutes until the pasty is golden brown. The pasties can be eaten hot or cold.

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