Bubba and I went to LilliBop Festival last month. It was really fab!! We really hope that there will be another one next year.

Anyway, I decided to make some snacks that we could share with Lizzie and Baby Ivy… so when Sainsbury’s sent me an e-mail as I’m in their baby club, I thought… hmmmm… the pasties looks nice and doesn’t seem too difficult to make.

Ingredients:

200g young spinach leaf, chopped
1 courgette, grated
2 spring onions, finely sliced
100g ricotta cheese
50g edam cheese, grated
1tsp dried oregano
1 egg, beaten
500g shortcrust pastry
1 egg, beaten

> preheat oven at 180C or gas mark 4

> Put the spinach, courgette, spring onions, ricotta, edam, oregano and egg in a bowl and mix. Add a bit of freshly ground black pepper, if you like.

> I usually cut the shortcrust pastry block into nine little blocks and roll each at a time. Cut out a circle from each small block with a saucer.

> Pile the filling on to half of the circle and brush a little egg around the edge of the pastry, fold and crimp to seal the edge.

> Place the pasties onto a tray and brush them with the beaten egg. Bake for 25 minutes until nice and golden.

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