2 small potatoes (about 300g/11oz), cut into 1cm cubes

knob of lactose free butter

1 large handful, spinach, chopped

3 thyme sprigs, leaves chopped

1 tbsp Dijon mustard

2 tbsp lactose free cream

Flour (gluten free), for dusting

500g block gluten free shortcrust pastry

140g/ 5oz  strong cheddar, cut into small chunks

1 egg, beaten

Serves - 6


Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape.

Meanwhile, melt the lactose free butter in a large saucepan. Add the spinach and thyme and soften for 1-2 mins.

Drain potatoes and add to the spinach with the mustard and plenty of seasoning.

Stir in the lactose free cream and leave to cool a little. Heat oven to 180C/160C fan/gas 4.

On a floured (gluten free) surface, roll out the gluten free pastry to the thickness of a coin.

Use a side plate or a bowl as a template to cut out 6 x 15cm circles.

Mix the cheese with the spinach mixture and pile a mound of the mix onto the centre of each gluten free pastry circle.

Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.

Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Recipe adapted from: Good Food
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