Enjoy this twist on a traditional Spanish dish. It reheats well and freezes well.
Instructions
1. Rub 8 tablespoons of butter into the flour until it looks like breadcrumbs. Stir in half a teaspoon of mustard powder, 1/2 a teaspoon of paprika, a pinch of salt, and grated cheese.
2. Add a little bit of the mixture to water to bind everything to the dough. Knead it until it's smooth, cover and put in the fridge to chill.
3. Put the spinach and onion in a pan, cover and cook slowly. Season with salt and pepper.
4. Put the spinach into a bowl and cool a little bit. Add 1 cup cottage cheese, 2 eggs, beaten and 2/3 cup of cream.
5. Rolls out 2/3 of the pasty on a floured surface and use it to line a flat tin. Press it into the edges and remove excess pastry with a rolling pin. Put the filling in.
6. Preheat Oven to 400 degrees Fahrenheit and put baking tray in the oven to preheat.
7. Roll out the remaining pastry and cut it with a pasty cutter. Use a rolling pin to lay it over the pan.
8. Brush with beaten eggs, press the edges together and trim off excess pastry. Brush the pastry with egg glaze and bake on the hot baking tray for 40 minutes.
Tags: pastry with, baking tray, excess pastry