Roast parsnip, gruyere and wilted spinach pies
( SERVES 4 )
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- Preheat oven to 200 degC. Toss parsnip in olive oil, season and bake 20 minutes.
- Wilt spinach leaves in pan over medium heat with olive oil.
- Place pastry on greased oven tray, top with parsnip and alternate slices of gruyere with spinach.
- Fold edges of pastry over filling and wash with egg.
- Bake 10 to 15 minutes until pastry is golden.