recipes
Witches Cauldronettes
makes 24
3 sheets ready-rolled shortcrust pastry
30g butter
1 tablespoon plain flour
1 1/4 milk
1/2 cup coarsely grated cheddar cheese
1/2 cup frozen peas, cooked, drained
125g can corn kernels, drained
100g cabanossi, chopped finely
1. Preheat oven to 180’C/160’C fan-forced. Oil two 12 hole mini muffin pans.
2. Cut 24×7cm rounds from pastry; press one round in each hole. Prick pastry base all over with a fork, place small ball of crunched foil into each pastry case. Bake about 15 minutes or until pastry is lightly browned.
3. Stand pastry cases in pans 5 minutes; remove foil. Turn pastry bases on a wire rack to cool.
4. Melt butter in small saucepan, add flour; cook, 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.
