Ricotta and Spinach Pasties Thermomix
Makes 3 • Prep 1 hour 5 mins • Cooking 20 mins
Another fantastic lunchbox filler – these can be even easier if you use frozen shortcrust pastry. You can also make then freeze the uncooked pastries and cook them from frozen if that’s easier!
What you’ll need
1 ½ cups The Healthy Baker Plain Flour
2-3 tablespoon chilled water
½ cup spinach, wilted, squeezed of any extra water and finely chopped
½ cup ricotta cheese
50g parmesan cheese
For the pastry wash
2 tablespoon cream
3 tablespoon nigella or sesame seeds
Place the butter, flour and salt in the bowl of your Thermomix and blitz to combine.
Add a little water and blitz until the mixture resembles rough breadcrumbs.
Tip out onto a work surface and bring dough together to a disc shape. Cover with plastic and let rest in the fridge for 30 minutes
Preheat oven to 200C and line a baking tray with paper.
Mix together the spinach, ricotta, egg and parmesan and season mixture to taste.
Roll out the pastry on a lightly floured surface until about the thickness of a $2 coin.
Cut pastry into 8 or so squares (about 15cm each), roll up the trimmings and place in the fridge to roll out again in a bit.
Place a good tablespoon of the ricotta spinach mixture on one side of your pastry square, fold over the other side and gently crimp the edges closed with a fork.
Repeat with remaining pastry squares and re-roll left over pastry to finish mixture off.
Arrange your pasties on the prepared tray and return to the fridge to rest for another 10 minutes.
Whisk together the egg and cream together and brush mixture across the top of each pasty.
Sprinkle with seeds and place in the oven for 20 minutes or until the pastry is golden brown.