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Mini Spinach Pies (Vegetarian)

January 8, 2025

These pint-sized pies are a delicious addition to grazing platters or serve with salad as a light supper. Best served warm. Any left-over pastry can be repurposed into cheese twists.  For Vegan friends you can sub the cheeses for your plant-based feta and cheddar options and for the egg wash use aquafaba (the juice from canned chickpeas) mixed with a little corn syrup.

TOP TIPS:

The spinach mixture can be made 2 days in advance and stored in the fridge in a glass container with a lid. You can also prep these pies up to a week in advance, first freeze the unbaked pies on a tray until solid (without the egg wash). Then wrap each pie individually in cling film or baking paper and store back in the freezer in a lidded container. When ready to serve, no need to thaw, simply add egg wash and bake.

 

Ingredients

The Spinach & Cheese Filling

2 tbsp plant-based nuttelex

450 g frozen spinach defrosted (juices included)

2 small garlic cloves diced or sliced

1 brown onion diced

1 tsp dried chilli flakes

1/4 tsp freshly grated nutmeg

250 g Havarti cheese grated

200 g Cheddar cheese grated

1 tbsp fresh thyme leaves

salt and pepper to taste

The Pastry

2 frozen sheets of puff pastry

Bagel seasoning or sesame seeds

The Egg Wash

1 egg whisked with 1 tablespoon water

Garnish

1 tbsp maple syrup

tomato chutney to serve

fresh thyme sprigs

Tools

frypan

grater & fine zester

pastry brush

round 8cm cookie cutter

2 x lined baking trays

ice-cream scoop

glass bowl

spatula

Directions

1Preheat oven to 170C fan-forced

2Line baking tray with baking paper & set aside

3In a large frypan saute diced onion, Nuttelex, chilli flakes, salt, pepper and saute on medium heat for 5 minutes (stir often) until onions are golden & softened.

4Remove from the heat add the spinach, thyme leaves, nutmeg & cheeses. Mix everything gently to combine then place in a glass bowl to cool completely before the next step.

5Using an ice-cream scoop, evenly place 9 x 1 tablespoon portions (in rows 3 x3 ) of the cooled spinach mixture on one piece of puff pastry. Then cover with the other piece of pastry.

6Use a cookie cutter to cut out the mini pies.

7Use a spatula to gently lift each pie portion, and holding in your hand, then gently crimp around the entire edge with a fork to seal. then place on prepared lined tray.

8Cut 2 slits on the top of each pie to create vents, and lightly brush the top of each pie with eggwash and then sprinkle with bagel seasoning or sesame seeds. Then bake for 20-30 minutes turning them halfway baking until golden brown.

9Serve with a small drizzle of maple syrup over the top of the pies, thyme sprigs & and a dipping bowl of tomato chutney.

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