Starter Recipes > Creamed Cauliflower Pastries

How to make creamed cauliflower pastries:
These pastries would make a hot starter for a dinner party. You could simply make one or two large ones for main meals. A good vegetarian meal as well. This recipes serves four.


shortcrust pastry made from 4 heaped tablespoons and 4 tablespoons fat
1 carrot diced finely
half a small cauliflower
1 small onion, finely chopped
1 clove of garlic (to taste)
1/2 cup mushrooms
3 tablespoons butter
1 tablespoon flour
8 fluid oz single cream
pinch of grated nutmeg
2 bay leaves
1 tablespoon freshly chopped Marjoram
coriander to garnish
salt and black pepper
(see measure conversions for more information)


- Roll out the pastry thinly.
- Choose patty tins to give each person one medium sized or two small tarts.
- Grease the tins well and line with rounds of pastry.
- Prick the bottoms with a fork and bake them blind at 220 degrees Centigrade (see temperature conversions) for about 10 minutes.
- Remove from the oven and set aside to cool.
- Wash the cauliflower and break it up into very small florets.
- Discard any green stalks and large stems.
- Cook the carrot and cauliflower separately either by steaming or simmering in water.
- Cook them until just tender.
- Melt 2 tablespoons of the butter and gently fry the chopped onion and garlic.
- Do not allow to brown.
- Add the mushrooms and continue cooking until soft.
- Stir in the carrots and the cauliflower.
- Season with salt and black pepper and taste to check that you have added enough.
- Remove vegetables from the heat and put them to drain in a colander.
- When drained and cool, spoon them into the pastry cases.
- Melt the remaining 1 tablespoons of butter in a pan and very gradually add the flour.
- Gradually stir in the cream and add the nutmeg and bay leaves.
- Bring carefully to the boil stirring all the time and simmer for 5 minutes.
- Remove the bay leaves and season, again checking by tasting.
- Stir the Marjoram in.
- Pour the sauce over the vegetables in the pastry cases and bake at 190 degrees Centigrade (see temperature conversions) for about 15 minutes.
- Serve hot garnished with Coriander.