Recipe Spicy mac ‘n cheese red pepper tarts
Ingredients
- 600g Macphie Plant-based Taco Sauce
- Macphie Plant-based Glaze
- 1 large sheet of ready rolled puff pastry
- 2 red peppers
- Salt
- Paprika
- Olive oil
- 300g cooked macaroni
- 200g grated vegan 'cheese’ or cheese
Method Makes 12 tarts
Spray a 12 cupped muffin tin with a release agent/oil or butter.
Cut the large sheet of puff pastry into 24 pieces then put 2 pieces into each hole at different angles, like a flower.
De-seed and dice the peppers. Put them into roasting tray, season with salt and paprika, drizzle with olive oil, give them a toss and roast in a hot oven for 10 minutes.
Mix the cooked macaroni with 600g of the Macphie Plant-based Taco Sauce, the cooked peppers and the grated vegan ‘cheese’ or cheese.
Deposit the mix evenly between the 12 pastry cups, brush the pastry edges with Macphie Plant-based Glaze and bake in a oven at 180°C for 25-30 minutes.
