Spinach and pumpkin party pies
Crispy and golden, these veggie-packed pies are guaranteed to go down a treat.
Note: + cooling and 10 mins resting time
- 200g peeled seeded pumpkin, chopped
- 120g pkt Coles Australian Baby Spinach
- 3 sheets frozen shortcrust pastry, just thawed
- 2 spring onions, thinly sliced
- 250g ricotta
- 100g fetta, crumbled
- 2 tsp finely grated lemon rind
- 2 tbs finely chopped dill
- 2 sheets frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- 2 tsp poppy seeds
Cook the pumpkin in a steamer over a saucepan of simmering water for 10 mins or until tender. Drain well. Set aside to cool.
Cook the spinach in a large frying pan over high heat, tossing, for 2-3 mins or until spinach just wilts. Set aside to cool.
Meanwhile, preheat oven to 200°C. Lightly grease two 12-hole, 1 1/2-tbs (30ml) mini muffin pans with olive oil spray. Place shortcrust pastry on a clean work surface. Use a 7cm round pastry cutter to cut 24 discs from the shortcrust pastry. Line the base and side of each hole with a pastry disc. Use a fork to prick over the base and side. Place in the fridge for 10 mins to rest.
Squeeze any excess liquid from the spinach. Coarsely chop and place in a medium bowl with the pumpkin. Add the spring onion, ricotta, fetta, lemon rind and dill. Stir to combine. Season.
Bake the pastry cases for 10 mins or until pastry is light golden. Spoon the pumpkin mixture evenly among pastry cases.
Place puff pastry on a clean work surface. Use a 4.5cm round pastry cutter to cut 24 discs from puff pastry. Place over the pumpkin mixture in the cases. Brush with egg and sprinkle with the poppy seeds. Bake for 20 mins or until the pastry is puffed and golden. Serve warm or at room temperature.