Spinach and Cream Baby Pies

By Aileen Cox Blundell

This was one of the very first recipe I ever made for Oscar. They are really great to have on hand for those busy days. Just reach into the freezer, defrost and hey presto a healthy lunch in a few moments.

Making your own shortcrust pastry may seem like an effort but I promise it is so so worth it. It is light and delicious and melts in your mouth. Plus you know all the ingredients used are fresh and from your own kitchen. No hidden additives or preservatives in there.

The filling is simple, just a few ingredients but they really work together. Spinach is one of my favourite vegetables and is so great for your little ones diet. Its literally packed with vitamin A and K and is also a great source of vitamin C. More importantly for weaning babies spinach is an excellent source of Iron which growing babies need.

These pies make really good snacks on the go. They are pretty un-messy and they taste yummy cold as well as warm.

I hope you like them and i’d love to know what you think.

Aileen & Oscar xoxo

Spinach and Cream Baby Pies

5 from 2 votes

Prep: 10 minutes minutes

Cook: 25 minutes minutes

Total: 35 minutes minutes

Servings: 24 Baby Portions

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Spinach and Cream Baby Pies are the ideal food for Baby Led Weaning. They are perfect for those little hands and full of yummy goodness.

Ingredients

• 1 Cup Plain Flour
• 80 g Butter
• 3-4 Tablespoons Water
• 2 Teaspoons Olive/Rapeseed Oil
• 2 Shallots Finely Chopped
• 2 Cloves Garlic Crushed
• 2 Packed Cups Spinach
• ½ Cup Double Cream
• ¼ Cup Parmesan Cheese
• ¼ Cup Brown Bread Crumbs
• Black Pepper

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Method

• Preheat oven to 180ºC
• In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
• Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.
• Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.
• Meanwhile, heat the olive oil in a frying pan and slowly sauté the shallots until soft but not brown, then add the garlic and cook for a further 3-4 minutes until it is cooked.
• Place the spinach on a chopping board and chop it finely before adding to the frying pan. Stir for about 2 minutes until it starts to wilt just slightly. It’s important not to overcook as we want to keep all those good nutrients!
• Add the cream and season with a little black pepper then mix well and remove from the heat.
• Spoon the mixture evenly into the pastry cases in your muffin tin. It should be enough to fill the 24 pies.
• In a bowl mix the bread crumbs with the parmesan cheese and then sprinkle over each of the muffins.
• Bake for 20-25mins until the top is golden. Can be served cold or warm.

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Recipe Notes & Tips

These little pies freeze really well and are perfect to have on hand for those busy days. Just defrost in a fridge overnight and reheat in an oven for about 10mins or microwave for 30 seconds max. Make sure they are cooled before serving.

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