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