Hungerford Huffs Pastries Recipe

Ingredients

1 small carrot

1 small onion

1 tbsp oil

75g sorrel, nettle or spinach

200g wholemeal spelt flour or plain wholemeal flour

100g organic butter or margarine

50ml milk (to mix) or milk substitute of your choice

Method

* 1: Cut the potato, carrot and onion into small cubes and fry lightly in oil until they soften. Stir in the sorrel, nettle or spinach and seasoning and cook until the leaves wilt, then remove from the heat.

* 2: Put the flour and butter or margarine into a bowl. Using a fork, mash the butter or margarine into the flour until it resembles breadcrumbs. Stir in the milk or milk substitute and quickly bring the pastry together.

* 3: Put the pastry on a floured surface and roll it into a 30x40cm/12x15in rectangle.

* 4: Cut the pastry into six pieces, squares or rectangles. Place a spoonful of the cooked vegetables on each rectangle. Moisten the edges of the pastry with milk or milk substitute. Take one corner of the pastry and fold it over the filling to make a triangle. Use a fork to press the edges of the pastry together and seal in the contents.

* 5: Put the pastries onto a floured baking tray and prick the tops with a fork.

* 6: Bake in a pre-heated oven for 25/30 minutes (200°C/Fan180°C/400°F/Gas 6).

This recipe was provided by Doves Farm who are based near Hungerford.

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