Spinach Cheese Pasties
Description
Whether you enjoy these as an appetizer or a meal, you and those you serve them to will love them. They are little pockets of cheesy goodness in a flaky crust.
Ingredients
Dough:
2 3/4 c. all-purpose flour
2 t. salt
pinch paprika
1 c. warm water
3/4 c. butter, melted
Filling:
1 T. butter
2 T. olive oil
3 cloves garlic, minced
1 t. red chile powder
8 oz. fresh spinach, stems removed and thinly sliced
1 c. ricotta
8 oz. mozzarella, shredded
2 T. Parmesan, grated
salt and pepper, to taste
Topping:
1 egg yolk beaten with a splash of water
Directions
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In a large bowl, combine flour, salt, and paprika. Slowly pour in the water and melted butter while stirring to make a smooth, cohesive dough. Cover; refrigerate 2 hours.
In a medium saucepan, heat butter and olive oil over medium high heat. When butter is melted, cook garlic and red chile powder just until fragrant, 30 seconds - 1 minute.
Stir in spinach; cook until wilted. Remove from heat and cool slightly. Stir in the salt and pepper, ricotta, mozzarella, and Parmesan cheeses.
Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
Divide dough into 12 large or 24 small equal pieces. On a lightly floured surface, roll a piece of dough into a circle about 3/8 inch thick. Place 2-3 tablespoons filling in the middle for large pasties or 1-1 1/2 tablespoons filling for small.
Fold the dough over the filling and press the edges together to seal. Starting at one end, pull the edge out slightly and fold over, repeating until the other side is reached to create a rope appearance. Repeat with remaining dough.
Brush the tops of the pasties with the egg wash.
Bake on prepared baking sheets until golden, 20-25 minutes.