Spinach and Feta Pasty

Ingredients:

1 portion of gluten free shortcrust pastry

100g of spinach

50g feta cut into small cubes

1 egg beaten

Method:

1. Wilt the spinach in a frying pan (no oil)

2. Preheat the oven to 180C. Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large rectangle, around 2mm thick.  Cut out 10cm circles.

3. Place some of the spinach and feta cubes on one side of the dough circles.  Brush some egg around the edges before folding the pastry over the filling to create the pasty.   Crimp the edges with your fingers and brush the outside with the beaten egg.  Bake for 25-30 mins.