When we think of Spinach in Trinidad and Tobago we usually associate it bhaji. And, with it comes really local “poor people” or peasant food like bhaji rice and pigtail, rice and bhaji or as simple as sada roti or bake and bhaji. Today we’re coming out of the box and present to you a simple pastry using bhaji. Maybe this will change the minds of people and kick Spinach up a notch or two to fine dining lol!
The first time I had this I wasn’t even thinking of starting a blog back then, but strangely it stayed in my taste memory from that time on waiting patiently to be posted as a healthy recipe that all could enjoy.
As always, this recipe went through some trials before we could pinpoint the proper taste for this illustrious vegetarian meal. But then again I always believe everyone’s taste is a little different and may want to add their own flair to the dish. Do as you may and it will taste good unless you use Agooma bhaji lol. Here’s Spinach Pastry Trini Style.
1 2/3 cups all-purpose flour
2 tbsp. (30 g) shortening
2 tbsp. (30 g) butter
3/4 cup cold water
1 tsp lemon juice
Dash of salt
2 tbsp. (30 g) butter,
1 small onion, finely chopped
1 1/4 cups finely chopped spinach
½ tsp. Freshly grated nutmeg
1 tbsp. chive, finely chopped
½ tbsp. celery
1/2 tsp red pepper flakes or to taste
3/4 – 1 cup cheddar cheese, grated
1 egg, beaten
Make the Pastry:
Preparing the Spinach
Chop the spinach.
Preheat oven to about 350 degrees F.
Note: We used a Dough press to cut the rounds.
Well that’s how easy it is. Before I go why don’t you tell me about how your spinach pastry tasted.
Ah gone 🙂