Rich in flavour, these ricotta and spinach hand pies are ideal when you need a quick snack or light lunch. They’re also great for the kids’ lunch box.
Serves88
Cook time35 mins35 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 cup (120g) frozen peas, heated
60g baby spinach leaves
1/2 cup (50g) smooth ricotta
50g fetta, crumbled
2 tsp chopped dill
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Sesame seeds, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Mash the peas in a bowl until crushed. Cook the spinach in a large frying pan over high heat for 2 mins or until the spinach wilts. Set aside to cool. Squeeze the excess liquid from the spinach and discard the liquid. Add the spinach to the mashed pea in the bowl with the ricotta, fetta and dill.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the ricotta mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the sesame seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Sesame seeds, to serve
Description
Rich in flavour, these ricotta and spinach hand pies are ideal when you need a quick snack or light lunch. They’re also great for the kids’ lunch box.
Method
Step 1
Preheat oven to 200°C. Mash the peas in a bowl until crushed. Cook the spinach in a large frying pan over high heat for 2 mins or until the spinach wilts. Set aside to cool. Squeeze the excess liquid from the spinach and discard the liquid. Add the spinach to the mashed pea in the bowl with the ricotta, fetta and dill.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the ricotta mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the sesame seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
