Preparation time: 5 minutes
Cooking time: 20 minutes
200g Yorkshire Fettle cheese
2 bags of washed spinach
½ teaspoon ground cumin
¼ teaspoon ground coriander
40g dried apricots
40g golden sultanas
40g toasted pine nuts
– juice and zest
40ml Wharfe Valley Rapeseed Oil
8 sheets of brik pastry
1 egg - beaten
Pinch of saffron
For the filling:
In a hot pan place the washed spinach with the butter.
Cook until wilted and drain.
Pat dry and chop roughly.
Crumble the Fettle cheese into a mixing bowl.
Add ¼ of the spinach, the spices, the chopped apricots and a sprinkling of pepper.
Mix together and ball into 8 golf ball sized balls.
For the warm dressing:
Add the sultanas, pinenuts and honey to a pan.
Add the saffron, juice and zest of lemon to the pan and heat gently until liquid.
Finish with a little salt and pepper and the rapeseed oil.
To make the pies:
Set out a sheet of bril pastry, remove from the wax paper sheet.
Brush with beaten egg.
Place a ball of fettle cheese mix slightly off centre.
Fold the brik pastry in half over the cheese mix to film a half circle.
Press to slightly squash the mix into 1/3 of the half circle on the left.
From the left, fold the stuffed portion of the pastry over to the right and over again to form a triangle.
Refrigerate untill needed.
Deep fry the brik pies in cooking oil or pan fry gently until crisp.
When golden and crispy remove and drain on kitchen paper.
Reheat the remaining spinach and place onto the centre of your plates.
Place the pies on top and drizzle the plate and pie with the warm pine nut and sultana dressing.
Garnish with sprigs of coriander.