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+ servings

Ham Hock and Spinach Pies

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Course: lunch
Cuisine: British
Keyword: ham hock, pastry, spinach
Servings: 4 people


  • 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


  • 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