500g pack gluten free puff pastry
For the filling
200g Danish blue cheese
1 red pepper, roasted and diced
25g spinach leaves, chopped
Serves - 6
To make the filling, chop the spinach and peppers into a bowl, then mix with the Danish blue. Set aside.
Roll the gluten free pastry out on a lightly floured surface to 5mm thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
Divide the filling between the gluten free pastry squares, spooning it into the centre of each square.
Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick.
Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
Heat oven to 220C/200C fan/gas 7. Cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.
Recipe adapted from: Good Food