Ingredients

The following ingredients have 4 Servings
  • 2 heaped tablespoons butter
  • 4 heaped tablespoons flour
  • 1½-2 cups milk
  • 1 cup grated mature cheddar cheese
  • pinch of cayenne pepper
  • salt & pepper to taste
  • 1 small head broccoli (cut into florets and steamed until al dente)
  • 1 roll ready-made puff pastry (cut into 12 squares)
  • 1 egg (beaten)

Instruction

  • To make the sauce, melt the butter in a saucepan and add the flour.
  • Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
  • When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
  • When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
  • Pre-heat the oven to 180°c.
  • Place the pastries in the holes of a shallow muffin tin, pressing down properly.
  • Spoon in the broccoli filling then fold over the edges of the pastry.
  • Brush with the beaten egg and place in the oven.
  • Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
  • Remove from the oven and allow to rest for 10 minutes before serving.