Recipe

Cauldronettes

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Oct 13, 2009 1:00pm
  • 30 mins cooking
  • Serves 10
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Photographer: John Paul Urizar. Stylist: Sarah DeNardi

Ingredients

Cauldronettes
  • 3 sheets ready-rolled shortcrust pastry
  • 30 gram butter
  • 1 tablespoon plain flour
  • 1 1/4 cup (310ml) milk
  • 1/2 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

Cauldronettes
  • 1
    Preheat 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 fork, place small ball of scrunched foil into each pastry case. Bake about 15 minutes or until pastry is browned lightly.
  • 3
    Stand pastry cases in pans 5 minutes; remove foil. Turn pastry cases onto wire rack to cool.
  • 4
    Melt butter in 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 5 minutes.
  • 5
    Just before serving, divide filling among pastry cases.

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