Spicy mac ‘n cheese red pepper tarts with Macphie Plant-base Taco Sauce


Method Makes 12 tarts

  1. Spray a 12 cupped muffin tin with a release agent/oil or butter.

  2. Cut the large sheet of puff pastry into 24 pieces then put 2 pieces into each hole at different angles, like a flower.

  3. 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.

  4. Mix the cooked macaroni with 600g of the Macphie Plant-based Taco Sauce, the cooked peppers and the grated vegan ‘cheese’ or cheese.

  5. 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.