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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.
Nutritional
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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