First make the pastry. Rub the flours
together with the butter and suet until
the texture of breadcrumbs, then work
in the milk until a pastry comes together.
Knead the pastry on a work surface until
soft. Press the pastry into a flat round
shape, then chill for 1 hr while you
make the filling.
Boil the potato for 10 mins until
cooked, then drain well. To wilt the
spinach, tip into a colander, pour over
boiling water from a kettle, then squeeze
out all the liquid. In a bowl, mix the
spinach with the potatoes, cream, egg
and two-thirds of the cheese. Season
with salt, pepper and nutmeg, then set
aside. Heat oven to 200C/fan 180C/gas 6.
Roll the pastry out on a floured surface
to the thickness of a £1 coin. Cut out
8 squares approx 13 x 13cm. Spoon the
mix between the centre of each square,
then brush the edges with the beaten
egg. Bring all 4 corners together over
the filling, pinching the edges together
to make a sealed purse.
Transfer to a baking tray. Brush each
pie generously with egg, then top with
a large pinch of grated cheese. Bake for
30 mins until golden and the cheese has
melted, then leave to cool slightly. These
are delicious warm but perfectly
acceptable cold, too.