Lamb Spinach and Feta Pasties

Ingredients

Serves 2

• 150g leftover lamb

• 20g pinenuts

• 200g spinach

• 100g feta cheese

• 400g shortcrust pastry

• salt and black pepper

• 1 beaten egg

Method

The first thing to do is to toast your pinenuts in a dry frying pan for a few minutes until they have browned slightly. Remove the nuts to a large mixing bowl then wilt the spinach in the pan. Allow to cool then squeeze out as much water as you can.

Now chop the spinach and lamb, then crumble the feta before mixing with the pinenuts and a pinch of salt and pepper in the bowl.

Cut the pastry in half and roll each into roughly 8 inch rounds a pound coin in thickness. In the middle of each place half the filling in a rugby ball shape before wetting the edges and pulling together over the top. Crimp the edge with you fingers to seal the pasty.

Brush with beaten egg and bake for 40 minutes at 180c or 356f until golden brown.