Spunnies
Perfecting the pastry-to-filling ratio.
He arrived home late to find me plunging leaves of chard and baby kale into a tall pot of boiling water. He dropped his bag and swooped in to steer me in the direction of small triangles instead of one big pie. He promised elegant, elongated lines if he could fold. And when the tanned triangles emerged from the oven, it was clear we’d been after the same thing all along: shatteringly crisp pastry that leaves a smile on your face and shards with an oily sheen on your lips – wrapped around a punchy filling.
