Spinach & Mushroom Pasties

Very quick, very nourishing and easily frozen. Versatile too.

Chopped Tomatoes, drained can of
Button mushrooms, chopped finely
Spinach, slightly blanched with boiling hot water to wilt
Dried mixed herbs, or better yet fresh herbs of rosemary, sage & thyme
Splash of soy sauce or vegan worchestershire sauce
Onion, chopped & fried until soft
Garlic, chopped & fried with the onion
Plain flour, wholemeal is perfect
Mustard
Margarine
Very cold water to mix

Simply, to make the filling, fry the onion until soft with the garlic, add the chopped tomatoes, mixed herbs and mushrooms, cook over a low hob heat until the mushrooms are tender, add the spinach which has been pre wilted with hot water. Splash in some soy sauce. Set aside and season with salt and pepper.

Make the pasty cover now. The trick with these is to have very cold hands - so run under water!!! Whatever amount of flour you use, half the amount of 'fat' (margarine), break them up into a breadcrumb consistency; add the mustard - wholegrain is tasty, just a teaspoon full, add a pinch of salt. Then, mix in the very very very cold water until the mixture is starting to come together, if it is overly wet, just add a little more flour. Shape into dough and then put in the fridge for half an hour.

Twiddle thumbs.

Remove pastry from fridge and roll out on a floured surface, cut around a large dinner plate and fill half of this circle with the mixture that has cooled. Fold over and pinch the edges to make a half moon. Place these pasties on a greased baking sheet and cook in the oven, after dusting the surfaces with melted margarine and coarse sea salt, until golden. Serve with a salad and eat!