Spinach and Cheese Lattice Pies (KBB 17)

From: Cook’s Library – Baking, 2003, pg: 35

I basically followed the posted recipe, except changing the filling as below:
Spinach fillings (inspired by Mbak Rieke @ sexychef)
4-6 shallots, sliced
1-2 garlic, sliced
spinach (amount to your liking)
2 eggs, beaten
1 cup of milk
cheddar cheese, grated (amount to your liking)
sugar and pepper to taste

methods: Stir fry onions until they turn translucent. Add in the spinach. Turn off heat and grate cheese over the spinach mixture. Let it cool. In another bowl, combine two eggs with a cup of milk. Transfer the egg mixture onto the spinach mixture just before you pour it onto your pie; it is the intention that the eggs are still raw at this point.

These pretty lattice pies are equally delicious served hot or cold. They make a good picnic food served with salad.
2 Tbsp butter, for greasing
250 g fresh ready-made puff pastry
50 g ham, chopped finely
125 g full-fat soft cheese
2 Tbsp snipped fresh chives
1 egg, beaten
35 g freshly grated parmesan cheese

Grease 2 baking trays with the butter
Roll out the pastry thinly on a lightly floured work surface and cut out 12 rectangles, each measuring 15 x 5 cm/6 x 2 inches. Place the rectangles on the prepared baking trays and leave to chill in the refrigerator for about 30 minutes.
Meanwhile, mix the ham, soft cheese and chives together in a small bowl. Season with pepper to taste, then spread the mixture along the centre of 6 of the rectangles, leaving 2.5 cm/1 inch border around each one.
To make lattice pattern, fold the remaining rectangles lengthways, then, leaving a 2.5 cm/1 inch border, cut vertical lines across the folded edge.
Unfold the latticed rectangles and place them over the rectangles topped with the ham and cheese mixture. Seal the pastry edges well and sprinkle with Parmesan cheese. Bake in preheated oven, 180oC/350oF/Gas Mark 4, for 15-20 minutes. Serve hot or cold.

Cook’s tip:
These pies can be made in advance, then frozen uncooked and baked fresh when required.


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