Ingredients
- 1 sheet gluten and dairy free puff pastry I used jus rol
- 1 tbsp dairy free spread
- 1 tbsp gluten free flour
- 120 ml dairy free milk
- salt and pepper for seasoning
- 110 g shredded cooked ham hock
- 1 handful of spinach
- 3 tbsps dairy free cream cheese
Instructions
- Preheat the oven to 200 oC
- Roll out the puff pastry sheet and cut into 4 squares
- Place the dairy free spread in a saucepan over a medium heat
- Stir in the gluten free flour
- Pour in the dairy free milk and stir until it comes to the boil
- Simmer until thickened, about 5 minutes
- Stir in the spinach, ham hock and dairy free cream cheese
- Season with salt and pepper
- Place the puff squares on a lined baking sheet
- Divide the mixture into four and place in the centre of each pastry square
- Close the pies by folding the corners into the centre
- You can brush with a beaten egg prior to baking to make the pastry golden
- Bake for 20 minutes
- Enjoy while hot
