Mini Spinach, Ricotta and Egg Pies

Preparation info
  • Makes


    individual pies
    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This is a fantastic pastry as it’s beautifully tender and requires no blind baking. The pies are equally delicious served hot, straight from the oven, or cold the next day, which makes them ideal for picnics.


  • 225 g plain flour, plus extra for dusting
  • a pinch of salt
  • 115


  1. To make the pastry, put the flour, salt and butter in a mixing bowl and, using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the crème fraîche, then bring it together with a butter knife to form a dough, trying not to work it more than necessary. Wrap it in cling film and chill in the fridge for at least 1 hour, until it is firm.