Date: Friday 19th August 2016
These are the perfect little party dish, as you can mix and match fillings to your hearts content – whether that be fruit, veggies or meat.
A popular dish throughout Latin and South America, we’re bringing a taste of Brazil to the UK. Although traditionally little pastries - we went a little different and made mini pie shapes!
To make the dough – follow our recipe for Gluten Free Select Shortcrust Pastry
2tbsp olive oil
3 gloves crushed garlic
1 tsp chilli powder
250g Ricotta cheese
2 tbsp parmesan
salt and pepper to taste
Preheat the oven to 190 C.
Make the dough and pop in the fridge to chill as stated on the recipe.
Heat the butter and oil in a medium saucepan until melted, before adding the garlic, chilli and spinach.
Once the spinach has wilted, remove from the heat and stir in the ricotta, sliced mozzarella and parmesan.
Season with salt and pepper.
Remove the dough from the fridge and knead for 1 minute before tearing off into 12 balls.
Using a rolling pin, roll each piece of dough out and cut with a cookie cutter before placing in a muffin tin. Fill with 1-2 tbsp of filling, be careful not to roll the dough too thin, or over stuff as this may cause the pastry to burst during cooking.
With leftover pastry from the cutter, roll out and place on top of the filling as a lid and press together to seal.
Place in the oven and cook for 15-20 minutes or until starting to brown.
These are delicious served with guacamole or hummus, the finest party food you’ll come across (they won’t even know its gluten free)!
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