Today we're kicking things up a notch with some spinach pastry in our kitchen. Join me in this little kitchen adventure…
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 spinach pastry. 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.
SPINACH PASTRY
Pastry:
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
Filling:
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:
Sift flour and salt into large bowl. Using fingertips, rub butter and shortening into flour mixture. Using a spatula, stir in combined water and lemon juice.
Roll dough into ball, divide in half. Place in plastic wrap. Refrigerate over night.
Preparing the Spinach
Chop the spinach.
Meanwhile, preheat oven to about 350 degrees F.
Melt butter in medium saucepan, add onion, cook until onion is soft. Add chive, celery, nutmeg and pepper.
Stir in spinach, cook for 5 minutes. Stir well.
Stir in the cheese. Set aside, to cool.
Roll out dough on floured surface.
Using a cutter, cut rounds 5 inches in diameter.
Note: We used a Dough press to cut the rounds.
Fill pastry rounds with 1 1/2 tbsp of spinach mixture.
Seal the spinach pastry in the press or use a fork
Brush with a little egg. Bake uncovered in 350 degrees F oven 20 minutes or until golden brown.
Serve cool.
Well that's how easy it is. Before I go why don't you tell me about how your spinach pastry tasted.
Ah gone 🙂
Mmmm 😉
Firstly, I really didn’t know that Bhagi rice and pigtail was considered ‘poor people’ food especially as how I grew up on these kinds of foods and I don’t believe we were poor. It was just traditional foods that always tasted great and still taste great to this day. I always try to introduce my kids to these types of foods because for one they are much better than the fast foods that are so popular now. I know many people who would run at the chance to buy these so called peasant foods from restaurants and caterers. This recipe by the way is like a spin on spanakopita.
Can do a recipe for beetroot and spinach bread please
Will do in time 🙂
Hi, Can I use this recipe to make Mince meat pies by simply replacing the spinach with seasoned cooked minced beef? Thanks
No need to go through all that trouble. I have a recipe for beef pies using a simpler pastry dough