Mini ricotta, spinach and feta pasties

INGREDIENTS:

• 1 sheets of shortcrust pastry
• 100g ricotta cheese
• 2 Big handful fresh spinach
• 50g feta cheese
• 2 garlic cloves, crushed
• 1 egg, beaten
• Sprinkling of black sesame seeds

METHOD:

1. Cook the spinach in the microwave for 30 seconds and leave to cool. Once cooled squeeze out any excess water. 
2. In a mixing bowl add the ricotta cheese, spinach, feta, garlic and season with salt and milled pepper. 
3. Using a saucer as a template cut out 6 disks from the pastry. 
4. Divide the filling between the pastry keeping it to one side but not right to the edge. 
5. Brush the pastry with the beaten egg. Fold the pastry over to cover the filling and gently press the edge to seal in the filling. Use the back of a fork to crimp the edge. 
6. Pre-heat the oven to 200*c. 
7. Place the pasties onto a baking tray lined with parchment paper. Brush the pasties with the beaten egg, sprinkle over the sesame seeds and bake for about 20-25 minutes, until golden. 
8. Leave to cool before serving.