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Ham, Potato and Spinach Pasty Recipe

Ham, potato and spinach pasty
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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.

INGREDIENTS

SHORTCRUST PASTRY INGREDIENTS

2 tablespoons of plain flour (for rolling out the pastry)

500g / 1lb 2oz block of shortcrust pastry

or

see this page for ingredients if you want to make your own shortcrust pastry

FILLING INGREDIENTS

125g / 4.5oz Cooked ham

170g / 6 oz New potatoes

2 Spring onions

1 Medium egg (to brush the pastry, seal it and brown it)

2 Level tablespoons butter

100g / 3┬Żoz Baby spinach

1 level tablespoon mayonnaise

1 level traspoon mustard

Salt and pepper to taste

Nutrition information per portion
 
PREPARATION TIME
: 25 minutes (using ready made shortcrust pastry)
 
COOKING TIME: 50 minutes
 
DIFFICULTY: Medium
 
FREEZE: No
 
SERVINGS: Four pasties
 
EQUIPMENT: 1 frying pan (skillet), 1 oven baking tray, baking paper to line the baking tray, a rolling pin

PREPARATION

Cook the new potatoes in lightly boiling water for 20 minutes.

Chop the potatoes into small bite-sized chunks.

Cut the ham into small chunks / slices.

Slice the spring onions finely.

Lightly beat the egg.

When the potatoes have cooked, let them cool for 5 minutes then slice and chop.

Pre heat the oven to 190C / Fan 170C / 400F / Gas Mark 6.

ADVICE FOR HAM, POTATO AND SPINACH PASTY

There are two options with regard to the shortcrust pastry. You can make it yourself, and we give detailed instructions in the page here, or you can buy ready made pastry. Taste-wise you can't tell much difference between the two but obviously the ready made pastry is much more convenient.

RECIPE INSTRUCTIONS

STEP 1

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.

Roll out the pastry (homemade or ready made) to be approximately 3mm thick. As a guide, a one pound coin is 2.8mm thick. Use flour on the rolling surface and rolling pin to stop the pastry sticking.

Cut out the rolled out pastry into 15cm / 6in circles. A saucer makes a good template of approximately the correct size. This will give you a reasonable sized pasty although they can be larger or smaller.

Put the pastry circles in the fridge while you continue with the recipe. Storing the pastry circles in the fridge for a short time makes them much easier to form into a pasty when the filling is placed on them.

Uncooked Shortcrust Pastry
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Uncooked Shortcrust Pastry

STEP 2

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.

Frying ham and onions
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Frying ham and onions

STEP 3

Add the sliced potatoes and spinach and fry until the spinach has wilted. This takes about five minutes.

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

Frying pasty filling ingredients
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Frying pasty filling ingredients

STEP 4

Take the shortcrust pastry circles from the fridge and then place some of the filling onto each pastry. See the picture below to judge how much filling to add. It is tempting to  overfill the pasty but don't. If you do, it make break open during the cooking.

Ensure that the filling is 2cm from the edge of one side of the pastry and 4cm away from the other side of the pastry. This will allow the pastry to be folded over the filling.

Filling for Ham, Potato and Spinach Pasty
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Filling for Ham, Potato and Spinach Pasty

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

STEP 5

Brush the sides of the pasties with some of the whisked egg so that the pastry turns golden brown during cooking. The pasties should be on their sides  rather than sat with the joined edges facing up. This will halp the past to stay closed.

Place the pasties on a baking tray lined with baking paper in the pre-heated oven and cook for 45 minutes until the pasty is golden brown. Turn the baking tray around half way through cooking to ensure the pasty is evenly cooked.

The pasties can be eaten hot or cold and will keep in the fridge for two days.

Ham, Potato and Spinach Pasty cooked
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Ham, Potato and Spinach Pasty cooked

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