These spare rib pies are just scrumptious and freeze well too.
- 1 hr
FOR THE CREAMED SPINACH
- 30ml butter
- 10ml cake flour
- pinch ground nutmeg
- 125ml warm milk
- 150g baby spinach
- 60ml feta, crumbled
FOR THE PIES
- oil, for frying
- 4 deboned spare rib patties in BBQ sauce
- 2 x 400g puff pastry
- milk, for brushing
- salad or roast veg, to serve
- sweet chilli sauce (optional)
- For the creamed spinach, heat the butter on medium until melted. Add the flour and nutmeg and cook
for 1 minute. Slowly add the milk, while stirring, until smooth. Bring to a boil. Add the spinach in batches, while stirring, until wilted. Cool then stir through the feta.
- For the pies, heat a splash of oil on medium high and fry the patties for about 8 minutes until sticky and cooked. Cool.
- Preheat oven to 200°C. Line baking trays with baking paper. Cut pastry in half through the width. Place a patty on the bottom of each strip. Top with creamed spinach.
- Brush pastry borders with milk and fold over to enclose the filling. Press pie edges with a fork to seal. Brush with milk and place on baking trays. Bake for about 25 minutes or until golden and cooked.
- Serve with salad or veg and sweet chilli sauce.
The feta and BBQ sauce are salty, so very little extra salt is needed.
Bake the pies for 20 minutes (not 25 minutes). Cool completely and freeze individually wrapped in plastic wrap. To reheat, defrost in the fridge overnight. Bake at 200°C until warmed through. Cover with foil if they brown too much.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: August, 2016