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Spinach and Corn Pasties

Spinach and Corn Pasties

1 tablespoon vegetable oil
2 medium potatoes (400g) diced into 1cm pieces
1 small brown onion (80g) chopped finely
250g frozen spinach, thawed, drained
2x310g cans creamed corn
3 sheets ready-rolled shortcrust pastry
2 tablespoons milk

Heat half the oil in large frying pan; cook potato, stirring, until browned lightly. Add onion; cook, stirring until soft. Combine potato, onion, spinach and corn in large bowl. Preheat oven to 200c/180c fan-forced. Oil two oven trays. Cut pastry sheets in half diagonally. Divide filling among triangles, placing on one side; fold pastry in half to enclose filling, pressing edges with fork to seal. Place pasties on trays; brush with milk. Bake about 30 minutes or until browned lightly. Serve with sweet chilli sauce, if desired.

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