This pastry can be used to make cheese pastries also. Here a variety of winter greens is used to make a delicious filling and the pies are small enough to be served as an amuse bouche. Bigger pies will take longer to bake.
Ingredients (makes 50-70 pies depending on size)
- 2 leeks (white parts only, around 450-500g), cut in four lengthwise, rinse and finely sliced
- 250g chard, very finely chopped
- 100g spring onions, finely chopped
- 200g white onion chopped (1 large onion)
- 300g spinach leaves, chopped
- Bunch of dill, finely chopped
- Salt, pepper
- 1 heaped tbsp vegetable bouillon
- 4-5 tbsp EVOO
Method
Sweat the onion and leek together in a large pan. Add the chard and spring onions. Add the bouillon and 150ml hot water, season, bring to the boil, cover and cook slowly until tender.
While the vegetables are cooking, rinse the spinach, sprinkle with salt and rub between hands to bruise. Leave in a colander for the salt to draw out all the moisture from the spinach and squeeze it dry. Chop finely on a board and add to the pan. Cook for 5 minutes.
Taste for seasoning and last add the chopped dill.
For the pastry
- 500g plain flour
- 200g Greek yogurt
- 150ml sunflower oil
- 50ml EVOO
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp sugar
- 1 tbsp vinegar
- 1 egg yolk
- Sesame for sprinkling
Put all the dry ingredients in a bowl and mix. Add the wet ingredients and make a dough but don’t overwork. Shape a loose ball with your hands and leave for a few minutes to rest.
Take 20g at a time, roll onto some baking parchment. Fill, wet round the perimeter and seal. Brush with the egg yolk, sprinkle with sesame and bake at 180 fan until golden 20-25 mins.