Spinach and Walnut pastries

Ingredients:

300g baby spinach leaves
1Tbsp olive oil
1 large brown onion, finely chopped
1/3 cup walnuts, coarsely chopped
Finely grated rind of 1 lemon
2Tbsp lemon juice
Salt and freshly ground black pepper
2 cups plain flour
2 tsp caraway seeds
1/3 cup cold water
Extra ¼ cup olive oil
1 egg
Extra flour, for kneading
Extra 1 egg, lightly beaten
1Tbsp salt flakes

Method:

Preheat oven to 200°C. Line a large oven tray with baking paper. Put spinach in a large bowl, cover with boiling water and stand for 1 minute, or until wilted. Drain, rinse under cold water and using your hands, squeeze out as much water as possible. Chop spinach and put in a bowl.

Heat oil in a non-stick frying pan over a medium heat. Add onion and cook for 3-4 minutes or until soft. Let cool. Add onion to spinach with walnut, lemon rind and lemon juice. Stir until well combined and season with salt and pepper.

Put flour and caraway seeds in a bowl, stir until well combined and make a well in the centre. Whisk water, extra oil and egg in a jug. Add to flour and stir until a dough forms. Turn out dough onto a lightly floured surface and knead until mixture comes together. Divide into 8 portions and form into balls.

Roll 1 ball out to a 3mm-thick round using a rolling pin. Spoon 2 tablespoons of spinach mixture into the centre. Fold over 3 sides to enclose filling, then press edges together to form a 3-sided pastry triangle. Transfer to prepared tray. Repeat with remaining dough and filling.

Brush pastries with extra egg and sprinkle with salt flakes. Bake for 15 – 20 minutes or until dough is golden and cooked through. Let cool. Pack pastries in a large airtight container and refrigerate until required.