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Spinach, Egg & Cheese Pasties Recipe
Home > Sydney > Recipes | Vegetarian
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Published May 18th 2012
One of my favourite recipes to make when I really don't feel like cooking but I still want something nice and nourishing for dinner. This recipe makes two huge pasties that you can either slice up into several pieces or gobble up just as they are. Alternatively, cut the pastry squares in halves or quarters to make a daintier size.
Pre-heat oven to 180c
Ingredients
2 frozen puff pastry sheets, thawed.
5 eggs
2 tbsp water
2 handfuls baby spinach leaves
60g grated tasty cheese
Method
1. Beat the eggs with the water and scramble in a pot. Allow to cool a little.
2. Place a handful of baby spinach leaves in the middle of a sheet of pastry.
3. Divide the scrambled eggs in half and place on the spinach.
4. Top with half the grated cheese.
5. Wrap the pastry over the mixture, pinching the edges together.
6. Brush with a little milk if you like.
7. Repeat with the pastry sheet.
8. Place on an oven tray and bake for approximately 20-25 minutes or until puffed up and golden brown.
Serve on their own or with a nice green salad.
Cooking time will vary if you opt to make smaller versions.
Pre-heat oven to 180c
Ingredients
2 tbsp water
2 handfuls baby spinach leaves
60g grated tasty cheese
Method
1. Beat the eggs with the water and scramble in a pot. Allow to cool a little.
2. Place a handful of baby spinach leaves in the middle of a sheet of pastry.
3. Divide the scrambled eggs in half and place on the spinach.
4. Top with half the grated cheese.
5. Wrap the pastry over the mixture, pinching the edges together.
6. Brush with a little milk if you like.
7. Repeat with the pastry sheet.
8. Place on an oven tray and bake for approximately 20-25 minutes or until puffed up and golden brown.
Serve on their own or with a nice green salad.
Cooking time will vary if you opt to make smaller versions.
Why? Quick and easy last minute dinner.
Where: At home
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