Spinach & Pumpkin Party Pies

Spinach & Pumpkin Party Pies

Ingredients:

200 grams peeled seeded pumpkin, chopped
120 grams pkt Coles Australian Baby Spinach
3 sheets frozen shortcrust pastry, just thawed
2 spring onions, thinly sliced
250 grams ricotta
100 grams fetta, crumbled
2 tsp finely grated lemon rind
2 tbs finely chopped dill
2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg, lightly whisked
2 tsp poppy seeds

Direction:

1. Cook the pumpkin in a steamer over a saucepan of simmering water for 10 mins or until tender. Drain well. Set aside to cool.

2. Cook spinach in a large frying pan over high heat, tossing, for 2-3 mins or until spinach just wilts. Set aside to cool.

3. Meanwhile, preheat oven to 200 degrees. Lightly grease two 12 hole. 1 1/2 tbs (30ml) mini muffin pans with olive oil spray. Place shortcrust pastry on a clean work surface. Use a 7cm round pastry cutter to cut 24 discs from the shortcrust pastry. Line the base and side of each hole with a pastry disc. Use a fork to prick over the base and side. Place in fridge for 10 mins to rest.

4. Squeeze any excess liquid from the spinach. Coarsely chop and place in a medium bowl with the pumpkin. Add the spring onion, ricotta, fetta, lemon, rind and dill. Stir to combine. Season

5. Bake the pastry cases for 10mins or until pastry is light golden. Spoon the pumpkin mixture evenly among pastry cases.

6. Place puff pastry on a clean work surface. Use a 4.5cm round pastry cutter to cut 24 discs from puff pastry. Place over the pumpkin mixture in the cases. Brush with egg and sprinkle with the poppy seeds. Bake for 20mins or until the pastry is puffed and golden. Serve warm or at room temperature.

Make 24.

Recipe from Free Coles Magazine November 2019 issue