Spinach, Ham and Cheese Pies
- Blend it for baby
- Prenatal pick
- Kid-friendly
- Low calorie
Ingredients
- 1/3 cup (75 mL) sour cream
- 1 egg yolk
- 1/2 tsp (2 mL) salt
- Pinch freshly grated nutmeg
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) chopped shallots or onion
- 1 bunch (10 oz/300 g) fresh spinach, cooked, drained and coarsely chopped, or (1 cup/250 mL) frozen thawed spinach
- 1 cup (250 mL) shredded Emmenthal (Swiss), Gruyere, Fontina or Gouda cheese
- 1/2 cup (125 mL) chopped cooked ham
- Pastry:
- 2-1/4 cups (550 mL) all-purpose flour
- 2 tsp (10 mL) granulated sugar
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter
- 1/4 cup (60 mL) cream cheese
- 2 tbsp (30 mL) sour cream
- 2 eggs
Preparation
Pastry: In bowl, whisk together flour, sugar, baking powder and salt; set aside. In food processor, process butter, cream cheese, sour cream and eggs until smooth. Add dry ingredients; process into smooth dough.Wrap in plastic. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before rolling.)
In large bowl, whisk together sour cream, yolk, salt and nutmeg. In small skillet, heat butter over medium heat; cook shallots until soft, 3 to 4 minutes. Scrape into bowl. Mix in spinach, cheese and ham.
On lightly floured surface, roll out pastry into 22-inch (55 cm) square. Using 4-inch (10 cm) round cutter, cut out rounds. Place 1 heaping tbsp/15 mL of filling in centre; fold dough over filling, crimping and pinching edges together. Place on parchment paper–lined or lightly floured baking sheet. Repeat with remainder of filling and dough, rerolling scraps once.
Cut small vent into top of each pie. Bake in 400F/200C oven until pastry is nicely browned, 16 to 18 minutes.
Makes about 25 pieces.
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