1 egg, beaten

1 pack gluten free puff pastry

For the filling

10 streaky bacon rashers, finely chopped

100g tomatoes, finely chopped

1 handful chopped spinach

100g feta cheese, crumbled

small bunch fresh basil, chopped

Serves - 6


Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the gluten free pastry to a long rectangle, about 9 x 45cm.

Scatter half the filling ingredients along the gluten free pastry, towards one edge.

Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll.

Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little ‘V’ shapes in the top of each roll.

Repeat with the remaining gluten free pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.

Recipe adapted from: Good Food
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