Witches Cauldronettes

makes 24

3 sheets ready-rolled shortcrust pastry

30g butter

1 tablespoon plain flour

1 1/4 milk

1/2 cup coarsely grated cheddar cheese

1/2 cup frozen peas, cooked, drained

125g can corn kernels, drained

100g cabanossi, chopped finely

 

1. Preheat oven to 180C/160C fan-forced. Oil two 12 hole mini muffin pans.

2. Cut 24—7cm rounds from pastry; press one round in each hole. Prick pastry base all over with a fork, place small ball of crunched foil into each pastry case. Bake about 15 minutes or until pastry is lightly browned.

3. Stand pastry cases in pans 5 minutes; remove foil. Turn pastry bases on a wire rack to cool.

4. Melt butter in small saucepan, add flour; cook, stirring, until mixture boils and thickens. Remove from heat; stir in remaining ingredients. Cool 5 minutes.

5. Just before serving, divide filling among pastry cases.

 

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