Make sure the pastry is at room
temperature, so that it moves more
easily with gentle pressure from the
Keep an eye on how much flour is
If your young cook stands square to the
tabletop, they can get their weight over
Filling and folding the pasties means
making an island of mixture in the middle,
using water around the edge, and matching
the edges together. Push the edges
together with big thumb stamps. Fork holes to release the steam.
Heat oven to 200C/180C fan/gas 6. Line
the baking tray with baking parchment.
Put the spinach onto pieces of kitchen
paper. Pat flat to remove any water, then
put in the bowl. Add the cheeses and
nutmeg, stir together and set aside.
Using a flour dredger, sprinkle some
flour on the work surface. Roll out the
pastry to a long rectangle (step 1). Using the
biscuit cutter, cut out 6 circles (step 2). Brush
the edges with water (step 3), then spoon the
spinach mixture into the middle of each.
Fold the edges together and squeeze
them. Brush the tops with more water
and make holes with a fork (step 4). Bake
for 15-20 mins until golden, then enjoy
warm or leave to cool completely and
pack into lunchboxes.