Quick & Easy


These buttery pastry cases, filled with cheese and savoury ingredients, are perfect to pass around at kids parties - as well as hide vegetables.
CAULDRONETTESAustralian Women's Weekly
24 Item



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.


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