Spinach and feta is a classic flavour combo and they’re packed with healthy nutrients for you and your baby
1. To make the pastry, rub the flours together with butter and suet until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Knead the pastry on a bench until soft. Press the pastry into a flat, round shape and chill for 1 hour while you make the filling.
2. Boil the potato for 10 minutes until cooked, then drain. To wilt the spinach, tip it into a colander, pour over boiling water from a kettle, drain, then squeeze out all of the liquid. In a bowl, mix the spinach with the potato, cream, feta, egg and two-thirds of the Cheddar. Season with salt, pepper and nutmeg, then set aside.
3. Roll out the pastry on a floured surface to 3mm thick and cut out six squares, each approximately 13cm x 13cm. Spoon some mix into the centre of each square, then brush the edges with egg wash. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the punched edges facing up.
4. Transfer the pies to a baking tray. Cut two slits in the top of each pie with a sharp knife. Brush each generously with egg wash, then top with a large pinch of Grated Cheddar.
5. Bake in a preheated 220oC/gas mark 7 oven for 30 minutes or until golden and the cheese topping has melted. Leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.
This recipe is taken from Pie by Dean Brettschneider (£25, Jacqui Small Publishing)