Spinach and Stilton Pasties

These pies make a lovely lunch or light supper snack.

These are delicious served warm with a salad or cold in a packed lunch.

Ingredients:
Onion flavoured pastry:
2 shallots, finely chopped
200g flour
75g vegetable fat
50g butter
1 egg

Filling:
300g spinach, washed and chopped
25g butter
100g Stilton cheese, chopped in small dice

Topping:
Milk or beaten egg to seal and brush on top.
Sesame seeds to sprinkle on top.

Method:
Make the onion flavoured pastry:
Rub the fat and butter into the flour until it forms fine bread crumbs.
Stir in the chopped shallots, add the egg and mix well.
Knead gently to form a dough.
Cover in clingfilm and put in the fridge for about half an hour.
For the filling:
Melt the butter in a pan over medium heat and add the chopped spinach.
Cover and allow to wilt for 4-5 minutes.
Strain the spinach and squeeze out excess moisture. Leave aside.

Preheat the oven to 190C.
Roll out the pastry on a floured board to about 12 inches square.
Neatly trim the edges and then cut the pastry into four.
Spoon a quarter of the spinach on to half of each piece of pastry across one corner.
Top with a layer of Stilton cheese.
Use a pastry brush to dampen the edges of the pastry with a little milk or beaten egg.
Carefully fold the pastry over the filling, pressing down the edges to seal.
Prick with a fork and brush with milk or beaten egg.
Sprinkle with sesame seeds.
Place on a baking sheet lined with baking paper and cook for 20-25 minutes until golden brown.