Norse Pies

Pastez nourroys: Norse Pies no 208
Makes approximately 48 very small tartlets
Take finely chopped, well cooked meat, pine nut paste, currants, finely crumbled rich cheese, and a very little salt.
No.	Quantity	Item
500	grams	spinach
60	grams	pine nuts
100	grams	neufchatel cheese
0.5	cup	currants
1	tsp	sugar
0.5	tsp	salt *omitted from trial recipe
		shortcrust pastry -for 2 pies
		flour
		crisco
		salt
		water
Method
Make up pastry; put in tart shells. No need to blind bake. Crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. Thaw the spinach, transfer it to a mixing bowl, add the pine nuts, currants. Chop the cheese into chunks or break it up and add it to the spinach. Get your hands in there and squish it to mix it thoroughly. Sprinkle a tiny bit of sugar through it - the dish should not be really sweet, but have a nice balance. Check the filling, but omit the salt as the cheese is salty enough.