Cheese and vegetable pasties recipe
 These savoury pasties make a great lunch for kids - they're ready to eat in no time at all. 180g/6¼oz ready-to-roll puff pastryplain flour, for dusting4 spinach leaves, chopped30g/1¼oz grated cheddar, plus extra for the toppingpinch ground nutmeg2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) 180g/6¼oz ready-to-roll puff pastry plain flour, for dusting 4 spinach leaves, chopped 30g/1¼oz grated cheddar, plus extra for the topping pinch ground nutmeg 2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment.Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork.In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined.Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar.Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Recipe tips These pasties can be frozen for up to one month.