The savoury snack : Squash, goat’s cheese and spinach pasties

Serves 2

• 1 red onion
• 1 good glug light olive oil
• 1 clove garlic
• 250g washed fresh spinach
• 300g all-butter puff pastry
• 400g roasted squash
• 80g
• 1 sprig thyme
• 1 pinch nutmeg
• 0 black pepper
• 0 Crème fraîche
• 1 egg

Step 1
If the drizzle has set in then a steaming heap of kale and garlic should do the trick.

Step 2
Fry the onions in a good glug of light olive oilover a low–medium heat for 20 minutes, until soft and sweet.

Step 3
Add the garlic for the last 5 minutes of cooking.

Step 4
Bring a deep pan of well-salted water to a rolling boil.

Step 5
Blanch the spinach in the boiling salted water and cook for 20–30 seconds, until just wilted.

Step 6
Remove with a slotted spoon and plunge into cold water to stop it cooking and help retain the verdant colour.

Step 7
When cool, drain and squeeze dry thoroughly, then roughly chop.

Step 8
Cut the pastry in half.

Step 9
Roll each piece into a 3mm-thick, 25cm-diameter circle.

Step 10
Pop them into the fridge.

Step 11
Gently mix the squash, onions, spinach, goat’s cheese, thyme leaves, a little black pepper and a scant grating of nutmeg.

Step 12
If the mix seems dry, moisten it with a 1-2 tbsp of creme fraiche or mascarpone.

Step 13
Taste and season.

Step 14
Remove the pastry from the fridge.

Step 15
Spoon half of the mix into the middle of each circle.

Step 16
Brush some beaten egg around the edges, lift the edges up and together and pinch them together with your thumb and forefinger until it is well sealed and you have a classic pasty shape.

Step 17
Place them on a baking tray and brush with the rest of the egg wash.

Step 18
Cook for 10 minutes at 200C/400F/gas mark 6.

Step 19
Then drop to 180C/350F/gas mark 4 for 20 minutes, or until golden brown and piping hot.