Mini Spinach Pies with Rosemary, Lemon and Feta

Heat the oil in a large heavy based pot or deep frying pan and cook the onion over a medium gentle heat for 5 minutes. Season well with salt and pepper, and add the rosemary, garlic, spices, currants and pine nuts. 

Cook a further 3–4 minutes, stirring. 

Add the spinach and enough lemon juice that the spinach doesn't start to stick. 

Cook, stirring, until the spinach is wilted and just cooked. 

Remove from the heat, leave to cool then transfer to a bowl and add the crumbled feta.

Cut 13 x 10cm circles from the pastry. I cut around a large mug to do this. 

Fill each pastry circle with a heaped tablespoon of mixture and fold in half then squeeze the edges together and roll to seal. 

Brush with egg and sprinkle with sesame seeds then place on a baking paper lined tray. 

Pop in the fridge while the oven preheats to 190˚C. Bake for 25 minutes until golden. 

Serve with your favourite chutney. Makes around 13 mini pies.