Cauliflower cheese pasties

Name: Cauliflower cheese pasties
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 large cauliflower, (around 650g), cut into florets; 200 g new potatoes, chopped into bitesized pieces; 2 tbsp olive oil; 20 g pack thyme; 300 g tub No.1 Cacio e Pepe Pasta Sauce; 75 g mature cheddar, grated; 320 g packs puff pastry sheets (2 sheets); 1 large egg, beaten; 1 tbsp milk, (whole or semi-skimmed)

Ready-made pasta sauce is such a pleasing shortcut for a pasty filling. Feel free to swap the Cheddar for another cheese or use a mixture. If you can resist eating them all warm from the oven, these also freeze very well.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes8 pasties
CourseLunch
Prepare35 mins
Cook50 mins
Total time1 hr 25 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large cauliflower, (around 650g), cut into florets
200g new potatoes, chopped into bitesized pieces
2 tbsp olive oil
½ x 20g pack thyme
½ x 300g tub No.1 Cacio e Pepe Pasta Sauce
75g mature cheddar, grated
2 x 320g packs puff pastry sheets (2 sheets)
1 large egg, beaten
1 tbsp milk, (whole or semi-skimmed)

Preheat the oven to 220ºC, gas mark 7. Arrange the cauliflower florets and chopped potatoes on 2 separate baking trays, drizzle with the oil and most of the thyme sprigs (reserving a few); season and toss together. Roast for 20 minutes, or until the cauliflower is charred and just cooked through. Set aside to cool for 10 minutes.
When the cauliflower is cool enough to handle, chop it into bitesized pieces and transfer to a large bowl with the potatoes, discarding the thyme sprigs. Stir in the cacio e pepe sauce and cheese; season. Unroll the 2 puff pastry sheets onto a work surface and cut them both in half horizontally, then vertically, so you have 8 rectangles in total. Spoon ⅛ of the cauliflower mixture onto the centre of each rectangle, then fold over to encase it and crimp the edges together with a fork.
Turn the oven down to 200ºC, gas mark 6. Line 2 baking trays with baking parchment and arrange the pasties on top. In a small bowl, whisk the egg with the milk and brush over the top of the pastry. Make a couple of slits in the top of each pasty. Pick the leaves from the remaining thyme and scatter over the top. Bake for 25-30 minutes, until the pastry is golden and cooked through. Leave to cool at room temperature for at least 5 minutes before serving.

Typical values per item when made using specific products in recipe