Ingredients
- 1 medium potato, peeled, cut into small cubes
- 1½0 g (4¾ oz) pumpkin, peeled, cut into
- 1 cm (1/2 inch) cubes
- 1 large carrot, peeled, cut into 1 cm (1/2 inch) cubes
- 150 g (4¾ oz) small broccoli florets
- 1 tablespoon oil
- 1 on½on, finely chopped
- 1 red pepper (capsicum), cut into 1 cm (1/2 inch) squares
- 50 g (1 2/3 oz) butter
- 2 tablespoons plain flour
- 1½ cups (375 ml/12 fl oz) milk
- 1 cup (125 g/4 oz) grated Cheddar cheese
- 2 egg yolks
- salt and cayenne pepper, to taste
- 2 sheets ready-rolled puff pastry
- 1 egg, lightly beaten
- 1 teaspoon poppy seeds
Method
1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush six 1-cup capacity ramekins with oil. Steam or microwave the potato, pumpkin, carrot and broccoli until just tender. Drain well and place in a large bowl. Heat the oil in a frying pan and cook the onion and red pepper over medium heat for 2 minutes until soft. Add to the bowl.
2. Heat the butter in a pan and add the flour. Stir over low heat for 2 minutes or until lightly golden. Add the milk gradually, stirring until smooth. Stir over medium heat for 3 minutes or until the mixture boils and thickens. Boil for another minute, then remove from the heat and cool slightly. Add the cheese and yolks to the sauce and stir to combine. Season to taste.
3. Add the sauce to the vegetables and stir to combine. Divide between the ramekins. Cut six circles from the pastry to fit the top of the ramekins and press the edges to seal. Brush with beaten egg and sprinkle with poppy seeds. Bake for 30 minutes or until golden brown.
