Trust me to have a little thing for making pasties the right shape and sealing them up so they all look pretty and uniform. But you don’t need one of these to make pasties, you can use a bowl and a fork. A bowl to cut out the circle of pastry and a fork to seal your pasty.
These pasties are really tasty. I made the coconut sauce really garlicky and a little on the salty side because I wanted the coconut to replace a cheese filling. I suppose I had feta in mind as you see it in those typical Greek pastries with spinach.
I used ready-made pastry because I can’t be bothered to make my own most of the time but of course you can use homemade. A few tips for the pastry; First it’s really important to put the filling in cold otherwise the pastry stretches and breaks. Secondly, flour everything in sight or your pasties won’t make it to the oven. This means worksurfaces, chopping board, rolling pin and yes the little pasty maker gadget too. And finally don’t forget to make a little hole in the top of the pastry to let the steam escape while you’re baking them or they will split and all the filling will come out.
These pasties are really versatile; they can be eaten hot or cold and they freeze excellently, so you can make up a double (or triple) batch and have them to hand for whenever you like. Now it’s hot I like to take mine to the beach and eat them cold as part of a picnic. They taste even better with a bit of sand in them 😉
When I baked these my whole house filled with the most wonderful smell of coconut, I hung around waiting for them to be ready instead of getting on with all the other things I have to do, because I was dying to eat them.
What’s your favourite pasty filling?
Spinach, Mushroom and Coconut Pasties
Preparation: 20 minutes Servings: 2 people (6 pasties) Cooking Time: 40 minutes Total: 1 hour
1 sheet of pastry (check ingredients to make sure it’s free of animal products)
1 tbsp extra virgin olive oil
cream from a 400ml can of coconut milk*
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp nut milk
Chop the onion and mushrooms and fry in the oil. When the mushrooms are nearly cooked add the spinach. You may have to do this in stages as not all the spinach fits in the pan at once. Once the spinach has all wilted and no water is left in the pan remove from the heat and set aside to cool. In a bowl mix the coconut cream with the garlic powder and salt. Preheat the oven to 200ºc. When the spinach mixture has cooled add the coconut cream and combine. Taste to see if you need more salt. Place the pastry on a flat surface. Roll out if necessary. Cut circles of pastry using a bowl as a guide. (Or the back of your pasty gadget if you have one). I got 6 circles from mine, the pastry I bought was 26cm X 30cm. Place a few teaspoons of filling in the centre of the circle, fold over and seal closed with a fork. (Or use pastry gadget). Be carful not to over fill the pasties. Place on a baking tray covered with parchment paper. Make a hole in the top for the steam to escape. Brush with nut milk and bake in the oven for 25 minutes until risen and golden.
* To make coconut cream, place a can of full-fat coconut milk in the fridge overnight. Open the can and remove the part which has solidified. Save what’s left (the liquid part) for use in another dish.