50g frozen spinach, defrosted and chopped
2 tsp parmesan (or vegetarian alternative)
4 tsp grated mature cheddar
pinch ground nutmeg
gluten free flour, for dusting
200g gluten free shortcrust pastry, at room temperature
Heat oven to 200C/180C fan/gas 6. Line the baking tray with baking parchment.
Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl.
Add the cheeses and nutmeg, stir together and set aside.
Using a flour dredger, sprinkle some gluten free flour on the work surface.
Roll out the pastry to a long rectangle (step 1). Using the biscuit cutter, cut out 6 circles (step 2).
Brush the edges with water (step 3), then spoon the spinach mixture into the middle of each.
Fold the edges together and squeeze them. Brush the tops with more water and make holes with a fork (step 4).
Bake for 15-20 mins until golden, then enjoy warm or leave to cool completely.
Recipe adapted from: Good Food