Prepare these spinach & feta hand pies in advance so when you’re not in the mood to cook you can just grab some out the freezer, and pop them in the oven!
INGREDIENTS
1 cup butter
½ cup water
2 cups cake flour
400 g spinach, steamed
4 wheels feta, crumbled
METHOD
1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough forms. Allow to cool.
2. Roll the dough out on a floured surface and cut out 8 × 10 cm rounds.
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight.Arrange on a lined baking Tray and bake at 200°C
for 25 minutes, until golden brown.
Quick tips: For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it.
When you cook with feta, taste before adding salt, as the cheese will add saltiness to the dish.
Recipes & styling: Leila-ann Mokotedi
Photography: Jotham Van tonder
Dreaming of buttery puff pastry, creamy brie, and roasted asparagus? Then dig into our mouth-watering asparagus, Brie & caramelised onion rolls. They’re great for a quick lunchtime snack or even a light dinner
