Gluten-free cheese and spinach triangles

Step 1

Place flours in a bowl. Make a well in centre. Reserve 2 tablespoons of egg. Combine water and remaining egg in a jug. Add egg mixture to well. Using a knife, stir until dough just comes together. Turn out on to a lightly floured surface. Knead for 1 minute or until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes.

Step 2

Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 1 minute or until softened. Add spinach and garlic. Cook, stirring, for 1 minute or until spinach has wilted. Transfer spinach mixture to a small bowl. Stir in cheeses.

Step 3

Preheat jaffle maker. Combine tomato paste and reserved egg in a small bowl. Divide dough into 8 equal portions. On a floured surface, roll 2 dough portions into two 15cm squares. Leaving a 1cm border, spoon 1/4 spinach mixture into the centre of one square. Top with remaining square. Press to seal. Trim to form an 11cm x 11cm square (to fit in jaffle maker). Place in jaffle maker. Brush top with tomato paste mixture. Cook for 5 minutes. Turn over and brush with tomato paste mixture. Cook for a further 5 minutes or until crisp. Transfer to a wire rack to cool. Repeat with remaining dough, spinach mixture and tomato paste mixture. Cut each square in half. Wrap in foil. Store in an airtight container in the fridge.