A wee confession: the filling here makes a tiny bit more than you need for the 24 savouries because it also makes a sensational toasted sandwich filling. An extra treat for the cook.
Makes 24, use mini muffin tin
Ingredients
- 1 quantity Rough Puff Pastry 1
- 400ml milk
- ¼ onion
- 1 small bay leaf
- 50g butter
- 50g flour
- Salt
- Pepper
- 1½ heaped tbsp pickled jalapeños, roughly chopped
- ¾ cup grated cheddar cheese
Method
Place the milk, onion and bay leaf into a saucepan and bring up to scalding then turn off. To make the roux, in another saucepan, melt the butter and stir in the flour until combined. Discard the onion and bay leaf, then gradually add the milk to the roux in small amounts, using a whisk to make sure it is well combined before the next addition.
When all of the milk has been added, season with salt and pepper and bring to a simmer for a minute or two, stirring until thick and shiny. Leave this aside to cool, preferably overnight or at least a couple of hours in the fridge. Add the jalapeños and cheese to the cold bechamel sauce.
Preheat the oven to 200˚C fan bake.
Working with half of the block of pastry at a time, on a lightly floured bench, roll it out to 3mm thick and use a 7cm round cutter to cut 24 rounds. Line the mini muffin tins with the pastry discs, pressing them gently to the bottom. You may need to re-roll some of the edges to get the last couple. Use a teaspoon to fill the pastry cases with the bechamel mixture.
Bake for 12 – 14 minutes until golden and bubbling.
Serve these warm but not too hot, to avoid any burnt lips.
Easy as Pie: A Relaxed Approach to Pastry and Pie Making by Wendy Morgan. Published by Bateman Books, RRP $39.99.
