Tuesday, June 24, 2008
Flavored with fresh spinach and cottage cheese, these delightful pasties are the ideal choice for a low fat dinner. Serve with a salad. Recipe serves 4.
1 large potato
1 tablespoon polyunsaturated oil
1 onion, chopped
4 large spinach (silver beet) leaves, chopped
1 large tomato, peeled, seeds removed
1 egg white
1/4 cup low fat cottage cheese
1/4 teaspoon dried mixed herbs
2 sheets ready rolled wholemeal shortcrust pastry
1. Cut potato into 1/4 inch (5 mm) cubes. Boil, steam or microwave potato until tender, drain. Heat oil in medium saucepan, add onion, stir over medium heat for about 2 minutes (or microwave on High for about 2 minutes) or until onion is soft. Add spinach, cook over medium heat for about 2 minutes (or microwave on High about 2 minutes) or until soft.
2. Transfer spinach mixture to medium bowl, add potato, chopped tomato, egg white, cottage cheese and herbs, mix well; cool.
3. Cut each pastry sheet into 4 squares. Spoon filling evenly onto center of each square, brush edges of pastry with water, fold pastry over to form a triangle and enclose filling, press edges together with fork to seal. Place pasties onto lightly greased oven tray, bake in hot oven for about 20 minutes or until golden brown.