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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgBy Elly Curshen
This recipe is easily halved if you don’t want to make so many
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put all the pastry ingredients in a food processor and pulse a few times to slowly incorporate the butter into the flour. If doing it by hand, rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Work quickly and try not to handle it too much, to avoid the butter melting. Add 230ml ice-cold water, bit by bit, and pulse again (or knead with hands) until it forms a dough (you may need a little less or more water). Wrap and chill the pastry while you make the filling.
For the filling, heat the coconut oil in a large saucepan over a medium heat and sauté the onion until soft. Meanwhile, boil a kettle. Stir the garlic, 1 tsp sea salt flakes and spices into the onion and cook until fragrant. Mix in the tomato purée and 200ml just-boiled water, followed by the sweet potato, squash and spinach. Cover and simmer over a medium heat for 25 minutes, stirring occasionally. Add a little more water if it is drying out.
When the squash is tender, remove the pan from the heat. Mash the mixture lightly with a fork. Crumble in the feta, add the apricots and fold through. Leave to cool.
Preheat the oven to 200ºC, gas mark 6. Lightly dust the work surface with flour. Remove the pastry from the fridge and roll it out thinly (2mm), in 2 batches. Cut out 32 x 10cm circles (re-rolling when necessary). Lay 16 circles out on 2 large, baking parchment-lined baking trays. Place 1 heaped tbsp of mixture in the middle of each one.
Use your finger to wet the edges of the pastry with a little cold water. Take the remaining 16 discs, gently stretch them with your fingers and place over the filling to make a lid. Press the edges together to seal. Use the tines of a fork to poke holes in the top of each little pie. Whisk the egg with the turmeric and brush on the pies to glaze, then sprinkle the tops with cumin seeds.
Bake for 25-30 minutes, or until golden, shiny, and firm underneath. Serve warm or at room temperature. Delicious with mango chutney.
Typical values per item when made using specific products in recipe
Energy | 1,201kJ/ 288kcals |
---|---|
Fat | 16g |
Saturated Fat | 10g |
Carbohydrates | 27g |
Sugars | 3.3g |
Fibre | 2.3g |
Protein | 6.3g |
Salt | 1g |
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Quantity of Essential Plain White Flour in trolley 0
Item price
85pPrice per unit
56.7p/kg0 added
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£1.75Price per unit
£7/kg0 added
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£1.90Price per unit
£12.67/kg0 added
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£1.70Price per unit
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£1.60Price per unit
42.1p/10g0 added
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£4.40Price per unit
£1.56/100ml0kg added
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17p each est.Price per unit
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60pPrice per unit
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£1.60Price per unit
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£1.60Price per unit
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£1.70Price per unit
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75pPrice per unit
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38p each est.Price per unit
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£2.15Price per unit
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£3.00Price per unit
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£1.75Price per unit
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£1.70Price per unit
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£2.25Price per unit
56.3p/10g