1 egg for glazing
1/2 bunch spinach, roughly chopped
1/4 cup walnuts, roughly chopped
1 tbs cumin
pinch of salt, pepper, mixed spice
In a large pan, add the spinach, onion and 1/4 cup water. Cook through for a minute.
Add the cumin, salt, pepper and mixed spice. Cook through for another minute.
Add the walnuts. Leave covered on medium-low heat for 5 minutes, stirring occasionally.
Remove the lid and cook for another 3 – 5 minutes, stirring occasionally.
Grease a baking tray and set aside.
As the mixture cools, roll out the dough until fairly thin.
Cut out circles from the dough. A diametre of 7-10cm is best.
Scoop a tablespoon of mixture into the middle of the circle.
Pinch the edges together to form a triangle and Y shape closing, as pictured.
Credited to Antonio Tahhan whose stuffing is not like mine
After finishing all the circles, roll out any left over dough and repeat the process.
When baking tray is full, brush each pie with the beaten egg and place into the oven for 15-20 minutes at 200 degrees celsius, or until golden brown.
Best served with a hot cuppa tea.