Cauliflower Cheese Spiral-top Pie
Prep: 10 mins
Cook: 25 mins
Servings: 4
This cauliflower cheese spiral-top pie is the perfect way to give your leftovers a little more life, and your fridge a little more room! A perfect dinner table addition that comes with the added sweetness of reducing your food waste.
Ingredients
- 4 cups (1.5kg) leftover cauliflower cheese or macaroni cheese
- 2 sheets Pampas Puff Pastry, just thawed
- 1 tbsp dijon mustard
- 2 tsp smoked paprika
- 1 cup (80g) finely grated parmesan
Method
- Lay pastry sheets on a work surface; spread each equally with mustard. Scatter with combined paprika and parmesan.
- Roll up each sheet tightly into a log; freeze 15 minutes.
- Meanwhile, preheat oven to 220˚C (200˚C fan-forced). Grease a 23cm ovenproof frying pan or dish and place on a baking-paper-lined oven tray.
- Place cauliflower cheese in dish. Cut pastry logs into 1cm-thick slices; arrange spiral slices over the top of cauliflower cheese.
- Bake pie 25 minutes or until spirals are puffed and golden.
TIPS
To make the cauliflower cheese from scratch, stir 60g butter and 60g plain flour in a small saucepan until bubbling. Gradually whisk in 600ml milk until mixture boils and thickens. Add 1 cup grated cheddar, 1 tbsp dijon mustard and 450g cauliflower florets; cook 10 minutes or until slightly tender. If you have any leftover spiral slices, bake them on a separate baking- paper-lined oven tray, at the same time as the pie.
Featured in:
Products used:
