For the filling:
- 200 g young leaf spinach
- 1 courgette
- 2 spring onions, trimmed and finely sliced
- 100 g ricotta cheese
- 50 g Cheddar, grated
- 1 tsp dried oregano or a large handful fresh mint, chopped (use a big bunch to add lots of flavour)
- 1 free-range egg, beaten
For the pastry cases:
- 1 free-range egg beaten
- 500 g shortcrust pastry
Preheat the oven to 180°C, fan 160°C, gas 4.
Chop the spinach into small pieces and put into a bowl. It will look a lot but remember that spinach wilts down when it is cooked. Trim the ends off the courgette and grate, add to the spinach.
Add the finely chopped spring onions, ricotta, grated Cheddar, oregano (or mint) and 1 beaten egg and mix together. You might like to season with a little freshly ground black pepper, too.
Roll out the pastry to around 3mm thick. Cut out 5 circles using a saucer (approx 18cm) as a template. Re-roll the scraps and then carry on cutting out the circles.
Divide the mixture between the 5 circles. Try to pile the filling on to half of each circle. Brush a little egg around the edge of the pastry and then fold the other half of the circle over the top of the filling and crimp to seal the edges.
Place the pasties onto the tray and brush all over with the second beaten egg. Bake for 25 mins until golden and cooked through.