recipes_Australia_June_2017

26 recipes+ JUNE 2017

These tasty family meals are ideal to

make ahead, so sit back and enjoy a

quiet night in front of the television

Cosy nights in

Bacon, Broccoli

& Cheese Pies

SERVES 4 PREP 10 minutes

COOK 25 minutes

1 tablespoon vegetable or light olive oil,

plus 1 tablespoon extra

200g diced bacon

2 tablespoons plain flour

2 teaspoons mustard powder

2 cups skim milk

1/3 cup freshly grated parmesan

2/3 cup grated tasty cheese

2 onions, halved, thinly sliced

1 clove garlic, crushed

500g broccoli, cut into small florets

¼ cup chopped flat-leaf parsley

1 sheet frozen puff pastry, thawed

1 egg yolk, whisked

1 teaspoon poppy seeds

Mixed salad leaves, to serve

1 Heat oil in a large deep frying pan over

moderate heat. Add bacon; cook and stir

for 2 minutes or until browned. Transfer

bacon to a heatproof plate. Add flour and

mustard to pan; cook and stir for 1 minute

or until thick. Remove from heat.

Gradually stir in the milk until smooth.

Return to heat. Cook and stir for 3 minutes

or until sauce boils and thickens. Reduce

heat; simmer, for 3 minutes. Stir in

parmesan and tasty cheese.

2 Meanwhile, heat extra oil in a frying

pan over moderate heat. Add the onion

and garlic; cook and stir for 2 minutes

or until soft. Add broccoli; cook and stir

for 3 minutes or until tender. Add broccoli

mixture, bacon and parsley to cheese

sauce; mix well.

3 Preheat oven to 200ºC/180ºC

fan-forced. Place 4 x 1¼-cup ramekins on

an oven tray. Using a 12cm cookie cutter,

cut 4 discs from pastry. Spoon broccoli

mixture into prepared ramekins. Top with

pastry, allowing a slight overhang. Brush

with egg yolk; sprinkle with poppy seeds.

Bake for 15 minutes or until golden and

puffed. Serve with mixed salad leaves.

MAKE AHEAD

You can make the

bacon broccoli

filling to the end

of step 2 up to

a day ahead