Name: Cauldronettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 sheets ready-rolled shortcrust pastry; 30 gram butter; 1 tablespoon plain flour; 1 1/4 cup (310ml) milk; 1/4 cup (60g) coarsely grated cheddar cheese; 1/2 cup frozen peas (125g), cooked, drained; 125 gram can corn kernels, drained; 100 gram cabanossi, chopped finely

Cauldronettes

These buttery pastry cases, filled with cheese and savoury ingredients, are perfect to pass around at kids parties - as well as hide vegetables.

Makes 24 Item

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

3 sheets ready-rolled shortcrust pastry

30 gram butter

1 tablespoon plain flour

1 1/4 cup (310ml) milk

1/4 cup (60g) coarsely grated cheddar cheese

1/2 cup frozen peas (125g), cooked, drained

125 gram can corn kernels, drained

100 gram cabanossi, chopped finely

Method

1.Preheat the oven to 180°C / 160°C fan-forced. Oil two 12-hole (1 tablespoon/ 20ml) mini muffin pans.

2.Cut 24 x 7cm rounds from pastry; press one round into each hole. Prick pastry bases all over with a fork, place a small ball of scrunched foil into each pastry case. Bake for about 15 minutes or until pastry is browned lightly.

3.Stand pastry cases in pans for 5 minutes; remove foil. Turn the pastry cases on to a wire rack to cool.

4.Melt the butter in a small saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add milk, stirring, until mixture boils and thickens Remove from heat; stir in remaining ingredients. Cool for 5 minutes.

5.Just before serving, divide filling among pastry cases.

Pastry cases can be made up to three days ahead; store in an airtight container. Suitable to freeze. Sauce suitable to microwave.
Note

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