1 frying pan (skillet)
1 oven baking tray
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.
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 230°F / 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.
Add the sliced potatoes and spinach and fry until
the spinach has wilted. This takes three to four minutes.
Add some salt band 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.
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.