Ricotta and spinach hand pies

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.

8

15m

Note: + cooling time

35m

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

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.

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.