Caulifower cheese pastries

Cauliflower cheese pastries

This recipe makes approximately 12-16 small pastries.
Course Pastries, pies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 -16
Author Alida Ryder


for the cauliflower cheese filling

  • 1 head of cauliflower cut into florets
  • 3 tablespoons butter
  • 3 heaped tablespoons flour
  • 3-4 cups milk heated
  • large handful grated mature cheddar
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cayenne pepper
  • salt & pepper to taste

for the pastries

  • 2 rolls ready-made puff pastry thawed
  • 1 egg beaten


  • Pre-heat the oven to 180°c and line a baking tray with baking paper.
  • Steam the cauliflower until cooked but not mushy.
  • In a small saucepan, melt the butter then whisk in the flour to create a roux.
  • Slowly pour in the milk (you might not need all of it) whilst continuously whisking and allow to cook over low heat until the sauce is thick and smooth (approximately 5-10 minutes). You want the sauce to be slightly thicker than a normal bechamel.
  • Take the sauce off the heat and add the cheese, mustard and cayenne pepper and season to taste.
  • Stir in the cooked cauliflower then set aside.
  • Roll the pastry out on a flour surface then cut each roll into 6-8 squares.
  • Place a pastry square on the baking tray then spoon in a generous spoonful of the cauliflower mixture. Bring four corners into the centre and pinch together slightly (they might come loose but that's fine).
  • Continue until you've used all the pastry and all the cauliflower cheese mixture.
  • Brush the pastries with beaten egg then place in the oven.
  • Bake for 15-20 minutes until the pastry is golden brown and crisp.
  • Remove from the oven then top with grated parmesan cheese (optional) before serving.