Cau­li­flower, sage and cheese pasties

Sunday Tasmanian - Tassie Living - - TASTE -

500g cau­li­flower, chopped ½ cup sage leaves, torn sea salt and cracked black pep­per 3 sheets store- bought puff pastry, thawed 150g ta­leg­gio+, sliced 1 egg, lightly beaten

Pre­heat oven to 200° C. Cook the cau­li­flower in a saucepan of salted boil­ing wa­ter for 3– 4 min­utes or un­til ten­der. Drain and cool un­der cold run­ning wa­ter. Trans­fer to a bowl with the sage leaves, salt and pep­per and toss to com­bine. Cut the pastry sheets in half hor­i­zon­tally. Di­vide the mix­ture evenly onto one side of each pastry sheet. Top with the cheese, brush the edges with egg and fold over to en­close. Press the edges with a fork to seal. Place on a bak­ing tray lined with non- stick bak­ing paper. Brush with egg and bake for 20– 25 min­utes or un­til golden. Makes 6.

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