Mini Spinach, Ricotta and Egg Pies

Name: Mini Spinach, Ricotta and Egg Pies
Yield: Makes 4 individual pies
Ingredients: 200 g crème fraîche; 500 g spinach, washed; 115 g cold unsalted butter, cut into cubes, plus soft butter for greasing the flan cases; 225 g plain flour, plus extra for dusting; a pinch of salt; salt and black pepper to season; a pinch of grated nutmeg; 4 large eggs, soft boiled; 200 g ricotta; 40 g vegetarian Parmesan-style cheese, grated

Preparation info

Makes
4
individual pies

Difficulty
Medium

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.

Ingredients

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

Pie
Vegetarian

Method

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.