Spinach lattice pies

Serves: 6

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Prep Time: 40

Cook Time: 50

• 125g butter
• 2 large egg yolks
• 150g plain flour
• 50g medium cornmeal
• 2 tablespoons lemon thyme leaves
• 250g chestnut mushrooms, sliced
• 50g butter
• 150g spinach leaves, coarse stalks removed
• zest 1 lemon
• 25g plain flour
• ¼ teaspoon dry English mustard
• grating of fresh nutmeg
• 300ml milk
• 100g feta, crumbled
• 1 medium egg, beaten

Method

1. Cream the butter and egg yolks together until smooth. Add the flour, cornmeal and thyme and bring together with a fork, adding 1-2 tablespoons cold water to form a firm dough. Wrap in clingfilm and chill.
2. Fry the mushrooms in 25g butter until all the liquid has evaporated. Set aside.
3. In the same pan, cook the spinach with a splash of water until wilted. Drain and squeeze out any excess water when cool. Roughly chop and add to the mushrooms with the lemon zest. Season well.
4. Melt the remaining butter in a pan and stir in the flour, mustard, nutmeg and a pinch of salt. Cook for 1 minute. Take off the heat and blend in the milk. Stir until thickened, then simmer for 2 minutes. Stir into the mushroom mixture and cool.
5. Roll out two-thirds of the pastry and use to line six 150ml pie dishes. Divide the filling between the dishes and dot with feta.
6. Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Roll out the remaining pastry and cut into 1cm strips. Decorate the pies in a lattice pattern and seal. Brush with egg. Bake for 25-30 minutes. Serve warm.

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