cauliflower, sage and cheese pasties

  • 500g cauliflower, chopped
  • ½ cup sage leaves, torn 
  • sea salt and cracked black pepper 
  • 3 sheets store-bought puff pastry, thawed 
  • 150g taleggio, sliced (see tip) 
  • 1 egg, lightly beaten
  1. Preheat oven to 200°C (400°F). Cook the cauliflower in a saucepan of salted boiling water for 3–4 minutes or until tender. Drain and cool under cold running water. 
  2. Transfer to a bowl with the sage leaves, salt and pepper and toss to combine. Cut the pastry sheets in half horizontally. Divide the mixture evenly onto one side of each pastry sheet. 
  3. Top with the cheese, brush the edges with egg and fold over to enclose. Press the edges with a fork to seal. Place on a baking tray lined with non-stick baking paper. Brush with egg and bake for 20–25 minutes or until golden. Makes 6.

Tip: Taleggio is a soft Italian cheese with a mild flavour (you could also use camembert). 

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