Goats Cheese and Spinach Parcels

Crispy on the outside, creamy on the inside. Perfect for lunch or a starter, served with tomato chutney.

Ingredients:

Rough Puff Pastry

200g strong white flour
125g St Helen's Farm goats butter (diced)
½ teaspoon salt
Cold water to mix (approx. 100ml)

Filling

Pack 240g St Helen's Farm goats cheese (grated)
Bag 240g baby spinach
Knob St Helen's Farm goats butter
½ red onion (finely diced)
1 egg (beaten)
Sesame seeds (optional)
Dash of St Helen's Farm cream (optional)
Salt and pepper to season

Method:

Makes 8-10 Parcels
Preparation time 20/30 minutes plus chilling time
Cooking time 20 minutes

To make the pastry - mix flour, salt and butter, add enough water to bring together.
Flour surface, roll out into a rectangle (30cm x 12cm approx.), fold bottom third up and top third down, seal edges with rolling pin and turn. Repeat 3 times, double turning between each roll. Wrap in cling film and chill for at least 30 minutes.

To prepare filling - fry onion in butter until soft, add spinach until wilted, stir in cheese and cream if using, season.

Roll out pastry, cut into squares, spoon cheese mixture into centre, brush edges with egg and seal well. Make a steam hole.
Place on baking tray, glaze with egg, sprinkle with sesame seeds.
Bake at 200C, fan 180C, Gas 6 for 15-20 mins until golden brown.