Spinach snack pies

Makes: 25

Cooking: 15 min

Preparation: 1 hr

• 4 cups flour

• 10 g yeast

• 60 ml (¼ c) olive oil

• 300 ml warm water

Filling

• 400 g spinach, blanched

• 300 g mozzarella, cubed

• 4 sprigs thyme

• salt and pepper to taste

• oil for frying

• fruit chutney to serve

1. Sift the flour into a large mixing bowl and mix in the yeast. Make a well in the centre and pour in the oil and the water.

2. Mix with a wooden spoon to form a soft dough. Turn out on a lightly floured surface and knead for 20 minutes or until smooth.

3. Place dough in a lightly oiled bowl, cover and allow to rise until double in volume.

4. Filling: Mix all the ingredients for the filling in a large bowl and set aside.

5. Knead the dough again and roll out. Cut circles out of the dough and spread the filling over half of each of the circles, but leave a border.

6. Brush the border with water and fold the dough over to form half-moon shapes. Press the edges together to seal.

7. Heat oil in in a pot over medium heat until hot and fry the half-moons until golden. Drain on paper towel and sprinkle with coarse salt before serving with fruit chutney.

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