500g/4oz ready-rolled gluten free puff pastry*
1 free-range egg, beaten
For the filling
200g/7 oz boiled, smoked ham, chopped
100g/3½ oz Jarlsberg cheese, grated
1 tbsp finely chopped parsley
1 tsp caraway seeds
flaked sea salt
freshly ground black pepper
*Ready made gluten free puff pastry is now readily available in many countries. Do check each brand as ingredients vary, and some may not be suitable for the low FODMAP diet,
Serves - 4
To make the filling. Heat the olive oil in a frying pan, add the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.
Preheat the oven to 200C/400F/Gas 6. Roll out the gluten free pastry thinly on a rice floured surface and cut out 12 small circles.
Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling.
Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way.
Place the pies on a greased baking tray and bake them for 12–15 minutes until golden.
Recipe adapted from: Good Food