Irene Field from Irene Loves Elephants
INGREDIENTS:
Frozen Flaky Puff Pastry (thawed)
Left over hot cooked chicken – shredded
Cauliflower Florets
Cheese Sauce:
4 tablespoons butter
4 tablespoons flour
cracked black pepper
600 ml milk or mixture of milk and cauliflower liquid
grated cheese
dried breadcrumbs
ground paprika
DIRECTIONS:
Break Cauliflower into Florets, wash and place in microwave proof dish. Pour in ¼ cup water and sprinkle with Vegetable Stock Powder. Cover with plastic wrap and microwave on high for 8 – 10 minutes. Drain and reserve liquid.
Make Cheese Sauce. Melt butter in microwave for 1 minute. Stir in flour and black pepper. Cook in microwave for 30 seconds. Gradually stir in combined milk and cauliflower liquid. Return to microwave and cook on high for 2 minutes. Stir until well combined, and keep repeating until you have a nice sauce consistency. Pour white sauce over cauliflower, cover with grated cheese, sprinkle with breadcrumbs and dust lightly with smoked paprika. Microwave for approximately 2 minutes to melt the cheese. Allow to cool
Preheat oven to 200 C
Layer your pastry in a pie dish. Cover the pastry with shredded cold chicken. Top with cauliflower cheese. Layer your other sheet of pastry on top. Brush with beaten egg wash or milk, and place 2 slits in top of pie to let the steam escape.
Bake in oven for 35 to 40 minutes until pastry is golden brown.
Perfect for lunches or serve with a green salad.
Serves 6
Enjoy!
