Cauliflower Pasties

Cauliflower Pasties Recipe

A flexible dish that can be served as a starter or as the main dish
Yield: 4    Preparation Time:     Cooking Time:
These pastries make a hot starter for a dinner party, or simply make two large ones if you would like to serve them as a main meal. It also makes a good vegetarian meal.


shortcrust pastry
½ a small cauliflower
1 small onion, finely chopped
½ cup mushrooms
8 oz single cream
1 carrot diced finely
3 tablespoons butter
2 bay leaves
1 tablespoon flour
1 tablespoon freshly chopped Marjoram
pinch of grated nutmeg
1 clove of garlic (to taste)
salt and black pepper
coriander to garnish

Recipe Instructions

Prepare the pastry.
Roll out the pastry thinly. Grease the patty tins and line them with rounds of pastry. Using a fork, prick the bottoms and bake them at 220C for 10 minutes. Remove from the oven and allow them to cool.

Cook the cauliflower and carrots.
Break the cauliflower into small florets discarding the green stalks and large stems. Cook the cauliflower and the carrots separately until just tender.

Make the pastry filling.
Melt 2 tablespoons of butter in a frying pan and fry the onion and garlic. Add the mushrooms and cook until soft. Stir in the carrots and the cauliflower and season with salt and pepper. Remove the vegetables from the stove and drain in a colander. Allow to cool and then spoon into the pastry cases.

Cook the sauce.
Melt 1 tablespoon of butter in a frying pan and gradually add in the flour. Once done gradually stir in the cream and add the nutmeg and bay leaves. Bring to the boil stirring constantly and simmer for 5 minutes. Once cooked remove the bay leaves and season. Stir in the Marjoram.

Bake the pastry cases.
Pour the sauce over the vegetables in the pastry cases and bake for 15 minutes at 190C. Serve hot garnished with coriander.