cau­li­flower and cheese pies

donna hay - - FAVORITE THINGS -

500g cau­li­flower flo­rets 2 cloves gar­lic, thinly sliced 4 sprigs tar­ragon 1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per 20g un­salted butter 1 ta­ble­spoon plain (all-pur­pose) flour ²⁄³ cup (160ml) milk ¼ cup (60ml) sin­gle (pour­ing) cream ½ cup (50g) grated moz­zarella ½ cup (40g) grated parme­san ¼ tea­spoon grated nut­meg 1 egg, lightly beaten hot-water pas­try

150g un­salted butter, chopped ²⁄³ cup (160ml) water 2½ cups (375g) plain (all-pur­pose) flour ½ tea­spoon ta­ble salt

Pre­heat oven to 200°C (400°F). Place the cau­li­flower, gar­lic, tar­ragon, oil, salt and pep­per on a large oven tray and toss to com­bine. Cook for 15 min­utes or un­til golden.

While the cau­li­flower is cook­ing, melt the butter in a small saucepan over medium heat. Add the flour and whisk for 1–2 min­utes or un­til a smooth paste forms. Grad­u­ally add the milk and cream and cook, whisk­ing, for 3–4 min­utes or un­til thick­ened slightly. Re­move from the heat, add the moz­zarella, parme­san, nut­meg, salt and pep­per, and whisk to com­bine. Set aside and keep warm.

To make the hot-water pas­try, place the butter and water in a medium saucepan over high heat and bring to the boil. Re­move from the heat, add the flour and salt and stir un­til a smooth dough forms. Turn out the dough onto a lightly floured sur­face and knead un­til smooth and elas­tic. Di­vide into 4 pieces and roll out each por­tion be­tween 2 sheets of non-stick bak­ing pa­per to 3mm thick. Us­ing a 20cm round plate as a guide, cut out 4 cir­cles and press into 4 x 1-cup­ca­pac­ity (250ml) ramekins. Re-roll the re­main­ing pas­try to 3mm thick and cut out 4 cir­cles to fit the top of the pies.

Spoon half of the bechamel sauce into the base of each pie, tightly fill with cau­li­flower and top with the re­main­ing bechamel sauce. Brush the edge of the pas­try with the egg and press the tops onto each pie. Us­ing a small, sharp knife, make a small slit in the top. Brush the top with egg. Place on an oven tray and cook for 25–30 min­utes or un­til golden. Sprin­kle with pep­per to serve. Makes 4.

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