Saturday, 12 June 2010

Spinach, pea and mint pasty or hand pies

You may have noted that I haven't been doing much 'cooking' recently. Oh yes, I've made some salads and even some dips and spreads, but real home 'cooking and baking' has been falling of the agenda recently. I don't know whether its the fact I went on holiday and the break from home-cooking has made me lazy; or whether its the increased workload at work impacting on my energy and enthusiasm. Whatever it is, I want it off my back as I've been feeling like a lazy duckie who just wants to sit in the pond and just paddle.
Anyway, something to slowly entice me back into the kitchen was some of my homegrown 'black pepper' mint. I also had some peas in the freezer and British grown spinach in the fridge. I remembered bookmarking a Rose Elliot recipe for pea, spinach and mint pithiviers, so a variation of these were to be made for our meal.
These held very well and would be excellent for picnics; or a working lunch. The spinach and peas were lovely, the 'black pepper' mint a little too dominant, so I'd recommend perhaps sticking with ordinary mint which is a powerful flavour in itself.
Spinach, pea and mint pasty
Serves 2 – 4
250g spinach
200g fresh or frozen peas
2 – 4 tablespoons of chopped mint
375g ready rolled puff pastry
200g Boursin garlic and herb cheese or similar soft cheese
Optional milk to glaze
Cook the spinach in a dry saucepan for a couple of minutes until wilted, then drain and cool. Season with salt and pepper. Mash the peas with the mint or give them a quick whizz in a food processor so that they hold together.
Lay the pastry on a board and roll out to make it even thinner, then cut into 4 inch circles, and 2 slightly larger ones to go over the top. Place the small circles on a baking sheet. Put a layer of spinach on top of each circle, leaving about ½ inch free round the edges. Put a quarter of the boursin on top of the spinach, then place peas on top and around the boursin.
Cover with the remaining pastry circles, pressing the edges neatly together and crimping wit your fingers or with the prongs of a fork. Make a hole in the centre of each. Brush the top with milk. Bake in a preheated oven, Gas mark 6/200oc for 25 minutes, or until puffed up, golden brown and crisp. Recipe adapted from Rose Elliot's Veggie Chic.


  1. this looks superb - I think that not only holidays but summer weather makes me less included to bake - esp when there is so much else to do - but glad your mint gave you some inspiration so you could be where you are happy - in your kitchen

  2. I think I love you! That looks delicious. I am in a cooking funk right now too. I always find there is an ebb and flow to the level of creativity in my cooking though.

  3. Sorry if this is a dupe...I lost my connection while commenting just now...what I was saying was this: That is a gorgeous pie! I think everyone goes through uninspired doldrums in the kitchen from time to time...this pie looks like a great guiding light back to inspiration! :)

  4. Sounds fantastic. I recently made peas with mint and cilantro - something to try out - that was surprising and delicious. Sticking it all in a pastry? Nothing short of wonderful, I'm sure.

  5. That pie is gorgeous! I think everyone goes through bouts of uninspired doldrums in the kitchen from time to time...this pie would be a great guiding light out of those!

  6. I'm not a fan of peas, but I could easily make this substituting another green. Your pastry looks beautiful. Looks flaky, light, and baked beautifully!

  7. Hey, that looks pretty darn good! Looks like a great blog too, I'll check it out further with my coffee in the morning. And yes .... the bees loved the flowers.

  8. Thank you Johanna.
    Yeah, I did forgoet to add the that the summer weather too is perhaps making me less inclined to cook and bake.

    I don't know if its sounds sad, but the mint really did give me a little prod.

    Oh RuckusButt, What a compliment to wake up to (just had a long lie in and checking my blog comments). I hope you find something to entice you back into the kitchen, but saying that its not a bad thing to take a rest in a while as you don't want it to feel too much of a chore, but a plessure. Also it okay as long as your not eating too much processed food.
    Warmest of wishes.

    Its a duplicate compliment, just slightly differnt words. I don't mind to read again. Thanks:)

    Thanks Jen S.
    I love coriander, its my herb of choice. So yeah, will def try the combo out.

    Ah wonderful Rose again (smiles)
    You right, and cooking should be pleasurable not a chore. Sometime a little inspiration is required.

    I have no doubt another green could be substituted in place of the peas, even up the quantity of the spinach if you wish.

    Thank you Ron McDonald.
    And thanks for your kind words.

    I hope your sitting comfy with your mug of coffee.

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  10. Hi,
    This looks very tasty and I will definately have a go at making them!
    I've never heard of 'Black Pepper Mint' before and though this may sound a stupid question, do you have to buy it from a specialist nursery?
    Can you get seeds of it? I would love to grow some. Now I'm gonna be cheeky and ask, may I have a cutting please?

    Best wishes,

    Sandie xx

  11. Thank you Permaculture Media and Welcome.

    Hi there Sandie.
    I had not either. I came across them at a nursery, can't remember which one, but i am sure I must have posted them on this blog somewhere. I have not seen the seeds either, but there must be places that sell them.

    Anyway, not cheeky at all. It would be a pleasure. Although the plant is quite young, I'd still be happy to send you a cutting. My contact details can be found in the side bar. Please do come by and leave me your address and i shall forward you a cutting by the end of the week.

  12. Wow - that looks amazing! Thanks for sharing!

  13. Oh no, I didn't mean to suggest I wasn't cooking at all, just nothing terribly interesting. We really don't eat processed food much...breads, condiments, that kind of thing. My uninspired cooking just means that things are enjoyed at their absolute simplest, I'm still working with the real raw ingredient.

    I too was curious about the black pepper mint, sounds intriguing! Sandi will have to let us know how she likes it!

  14. Wow this savoury pie looks very delicious.My children would definitely njoy this delicious creation.Will surle give it a try.

  15. Forgive me RuckusButt for making the assumption. I'm pleased to read that you don't eat processed food, there have been days (not often I'm pleased to say) when I have had to eat such food, namely when I'm at other peoples places and they don't know what to serve me.

    Its good to enjoy ingredients simply and appreciate the flavour, so I applaud that.

    I'll take a picture of the black pepper mint the next time I use it in the kitchen, so that you can see what it looks like. Oh If you follow this entry, there is a picture of it. I bought it last year.

    Have a good weekend.

    Thank you Kiran. Its quite a simple recipe too, esp if you have ready rolled puff pastry at hand.

  16. mmm your pie looks so scrummy and will pack a real vitamin punch with all those lovely greens.

  17. Nic,
    Its so good to hear from you.
    Thank you for your lovely comment.

  18. Looks fab! I love the idea of making pies but so far I'm always too lazy to make pastry! One day... One day I will have enough time...

    The black pepper mint sounds really intriguing - I must keep an eye out for some.

  19. That's a very clever idea to add Boursin garlic & herb win this ooh so tasty filling!!

    they must taste wonderful,..oooh,..those lovely aroma's,...!!!!


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