Mini cheese and spinach savoury tarts

I made ricotta with unhomogenised milk last night.  It was divine.  I'm trying to stock up the freezer with some back to preschool goodies for those mornings when everything isn't going anywhere near to plan.

I took a gamble with these and it paid off- I've never really done open pies in a muffin tray before, let alone with puff pastry!  But my gamble worked out- and Miss 4, a self proclaimed non eater of pastry devoured 2.

Mini cheese and spinach savoury tarts
Ingredients
150 grams cheddar, grated
250 grams ricotta
1 egg
2 handfuls of baby spinach, roughly chopped
2 sheets puff pastry, defrosted
Method:
Preheat oven to 200. Either use a silicone cupcake tray or line a metal one.
Using either a  flower cutter or a round cutter (even a glass will do) cut out 12 rings for the cupcake tray.
Push each one into the tray.
Mix together all the filling ingredients.
Push into the pastry.
Bake at 200 degrees for 20 minutes.
Cool in the pan for 5 minutes then place on a wire rack to continue cooling and crisping.
Makes 12.
Freeze when cooked and defrost in the fridge (or lunchbox).