280g gluten free plain white flour, plus extra for dusting
85g cold lactose free butter, diced
85g shredded vegetable suet
up to 100ml lactose free milk
1 egg, beaten, for glazing
For the filling
1 small baking potato, peeled and cut into small chunks
150ml lactose free cream
1 egg, beaten
100g lactose free cheddar, grated
grated fresh nutmeg
First make the pastry. Rub the gluten free flour together with the lactose free butter and suet until the texture of breadcrumbs, then work in the lactose free milk until a pastry comes together. Knead the pastry on a work surface until soft. Press the pastry into a flat round shape, then chill for 1 hr while you make the filling.
Boil the potato for 10 mins until cooked, then drain well. To wilt the spinach, tip into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. In a bowl, mix the spinach with the potatoes, lactose free cream, egg and two-thirds of the cheese. Season with salt, pepper and nutmeg, then set aside. Heat oven to 200C/fan 180C/gas 6.
Roll the pastry out on a (gluten free) floured surface to around 50mm. Cut out 8 squares approx 13 x 13cm. Spoon the mix between the centre of each square, then brush the edges with the beaten egg. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
Transfer to a baking tray. Brush each pie generously with egg, then top with a large pinch of grated lactose free cheese. Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly. These are delicious warm but perfectly acceptable cold, too.