Name: Spinach and corn pasties
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 2 medium potatoes (400g), diced into 1cm pieces; 1 small brown onion (80g), chopped finely; 250 gram frozen spinach, thawed, drained; 2 310g cans creamed corn; 3 sheets ready-rolled shortcrust pastry; 2 tablespoon milk

Spinach and corn pasties

These tasty little spinach and corn pasties are sure to be a firm favourite with young and old. Great for lunches, after-school snacks and lunchboxes.

Ingredients

1 tablespoon vegetable oil

2 medium potatoes (400g), diced into 1cm pieces

1 small brown onion (80g), chopped finely

250 gram frozen spinach, thawed, drained

2 310g cans creamed corn

3 sheets ready-rolled shortcrust pastry

2 tablespoon milk

Method

1.Heat half the oil in large frying pan; cook potato, stirring, until browned lightly. Add onion; cook, stirring, until soft. Combine potato, onion, spinach and corn in large bowl.

2.Preheat oven to 200°C (180°C fan-forced). Oil two oven trays.

3.Cut pastry sheets in half diagonally. Divide filling among triangles, placing on one side; fold pastry in half to enclose filling, pressing edges with fork to seal.

4.Place pasties on trays; brush with milk. Bake about 30 minutes or until browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy