Prepare these spinach and feta hand pies in advance so that, on a busy week night, you can just grab one from the freezer, pop it in the oven and have dinner on the table in no time.
MAKES 8 // COOK TIME 30 min
1 cup butter
½ cup water
2 cups cake flour
400 g spinach, steamed
4 wheels feta, crumbled
1. Bring the butter and water to 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 x 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.
Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder
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